CSA Delivery – February 15, 2012 – Meyer Lemons (!!!)

This week, I added Meyer lemons to my delivery – I’m not quite sure what I’m going to do with them, but lemon bars seem like a great idea…anyone have a vegan, non-tofu based recipe?

I ordered Rapini to make saag – I’ve never made it before – usually whenever the parental units are visiting, they stock up my freezer for me.  But it’s time to grow up and make my own saag!  I also have a lot of Japanese mustard greens growing in my garden – those combined with the Spigarello greens from last week’s delivery should make a great dish.

I was so excited to see baby broccoli as an offering again – I think it might be one of my favourites.  I rounded up the delivery with cabbage (which I used tonight already in a lemongrass stir fry), Yukon Gold potatoes (which are destined for goodness) and cilantro (I have some starting to grow in the garden already, which is pretty exciting).

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4 comments

  1. I don’t know if you are a marmalade person or not but I made the most wonderful Meyers Lemon Marmalade with Vanilla (http://www.epicurious.com/recipes/food/views/Meyer-Lemon-Marmalade-102746) a couple of weekends ago. There is something very comforting about making a pot of jam that i just love. This recipe makes 4 1/2 pint jars and I have given them all away as gifts:( You have to soak the peel for 24 before making the jam so make sure you start early. To make the peel nice and even, I borrowed my friend’s mandolin and had a wonderful time making nice even shreds. Try not to get too much of the white pith in it as it is a bit bitter. I didn’t use the seeds as called for in the recipe and I added the vanilla bean the first 45 minutes of cooking. I removed it after that. A 1/2 vanilla bean goes along way with flavour. I don’t have a canner so just used my big soup pot. Let me know what you think if you try it. Tastes amazing on really good organic whole wheat toast.

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