Posts Tagged ‘Broccoli’

out. So, I decided to skip the errands at lunch today.

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And stay in an enjoy my leftovers from my favorite Asian Delivery. YUM, the Ginger and Hot Peppers are so much more flavorful when this dish is reheated.

Til next time…..Enjoy!!!

Winter.
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Colorful Sweet Peppers sliced and ready

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Broccoli rinsed, trimmed and ready

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Beans, Beans and more Beans ready.

wpid-20141026_184005.jpgLima and Butter Beans ready  (sorry, not a good pic)

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Colorful Cauliflower rinsed and ready to be chopped.

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Stocking up on Red Onions and Potatoes

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Tomatoes both Heirloom and Roma. I’ve already frozen some of the Roma.

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Cauliflower and Broccoli Freezer ready

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Bowl of Broccoli, Cauliflower and Carrots ready for Dinner. Hey, I was already prepping for Winter storage 🙂

 

Ready for what? you ask. Ready to be Vacuum sealed and put in my Freezer. So, that we can stretch the beautiful Farmer’s Market Bounty as long as possible. It always seems like a very long time between the end of November and the first weekend of May. 😦

I’ll be going to the Farmer’s Market again tomorrow to fill in some gaps. I had purchased Peas to put away for Winter. But, guess what happened? Yep, we ate them 🙂

Every year I get better and better about putting food away. I did forget to put Berries, Corn and Asparagus away this year. I’m getting there. It’s all good.

 

Til next time…….enjoy

I’m getting ready for winter.

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Osage Orange($1)en.Wikipedia.org/wiki/Osage,Red Onions, Sweet Peppers, Poblanos, Various Beans(Wax, Italian and Pole), Grape Tomatoes, Summer Squash, Roma Tomatoes, Potatoes.

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Broccoli

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Picture from the other side of the Chopping Board. I am starting to buy extra to put away for Winter. My Farmer’s Market is open from the first weekend in May til the Weekend prior to the US Thanksgiving. That means I attempt to put away what I can for December thru April. This year I have an advantage over the past few years. Since I bought the largest Refrigerator we could squeeze into our Kitchen 🙂 Seriously just squeezed into the space.

 

Til next time…more on how I store my Farmer’s Market finds for winter.

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Pictured: Summer Squash($2 a pound), Sweet Peppers and Poblanos($2 a pound), Potatoes($2 a pond), Broccoli($1.50 a pound), Tomatoes($3 a pound), White Peaches and Apples($2.79 a pound), Green Beans and  Lima Beans ($2.99 a pound), Cucumbers(3 for a $1), Garlic(2 for $1), French baguettes(sale 2 for $4) and  Milk(not pictured).

Since I hadn’t been for 2 weeks I bought what seems like a lot. It isn’t. We’ve already enjoyed 1 baguette, 2 Tomatoes, and 4 Apples. Today I’ll be using the Summer Squash, Green Beans, a couple of Potatoes, 1/2 a Red Onion, the Broccoli and maybe more. You’ll have to wait and see what I come up with 🙂

 

Til next time……get out to your local Farmer’s Market.

 

FYI: Do you know the average age of the Produce you buy? I do.

the Farmer’s Market way

wpid-20140608_165805.jpgAlready to go in the Oven. Cauliflower(3 colors), Broccoli, Ham and the best Monterey Jack ever.

wpid-20140608_185412.jpgFresh out of the Oven.

Simply Quiche

Pre-heat Oven 350F

Finely chop up the Veggies of choice about 3-4 Cups

Grate the Cheese or buy it already Grated

Chop up the Ham  or skip it for a Yummy Vegetarian Quiche

Secret ingredient: a pinch of Fresh Grated Nutmeg. Trust me.

Toss the Ingredients together in a large Bowl

I used a store-bought Deep-Dish Pie Crust.

Dump the Yum into the Pie Crust.

Mix up 3 Eggs and a splash of Milk.

Pour carefully over the Veggies.

I sprinkled some Parmesan on the top. For no particular reason 🙂

Bake about an Hour. Check the center with a Toothpick. If it comes out clean it’s done.

wpid-20140608_191012.jpg Served with a fresh simple Salad of Fresh Lettuce and marinated (Balsamic Dressing) Tomatoes and Cucumber.

Til next time ……Enjoy!!!