I yam what I yam...

... and that's a lady who loves her spinach. Baby spinach, especially. Fresh, local, organic baby spinach for the first time in months! This salad was amazing - just spinach, a shredded carrot, and some sprouts with a very lemony dressing (lemon juice + salt + EVOO). I had some last night with homemade cheese pizza (this dough recipe is still amazing - I made another quadruple batch yesterday and froze three extra balls).


I buy shredded mozzarella in a big two-pound bag for $7.99. Two pounds yields approximately eight cups, which is enough for at least eight pizzas, depending on how cheesy I'm feeling. I use tomato puree (one 28oz can has enough for at least twelve pizzas) and I buy the flour and yeast for the dough from the Coop bulk bins, so pizza is a very cheap meal (and if you go easy on the cheese, it's pretty healthy paired with a salad). Each pizza provides dinner and lunch the next day for the two of us, so I'd wager it comes out to less than fifty cents per serving. Even when we have to buy lettuce from the grocery store, I'm pretty sure pizza and a salad comes out to around $1.00 per serving. Definitely thrifty, tasty, and easy!

Winter CSA - March

Here's the March share that we picked up a few days ago. Notice anything... unusual?


That's right! GREENS!!! That's a bag of fresh baby spinach in the top left. Thank goodness for greenhouses (the ground's still frozen here). There's also a bag of alfalfa-radish sprouts, which have a slightly spicy bite. Other than that, we've got the winter usual - potatoes, carrots, daikon, celeriac, beets, and rutabagas. A few of the potatoes are huge, so I'm thinking they are good candidates for baking. Maybe we'll top them with some veggie chili.

Does anyone have any rutabaga recipes to share? I'd like to try something a bit different with these. I'll use most of the carrots, celeriac, and beets to make more of that amazing shredded salad, and I'm toying with a few different options for the daikon.