lizzy in the kitchen

tartine with pea shoots, peaches & feta

Lightly toasted slices of seed & grain boule from Madison Sourdough

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Local, organic pea shoots

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Perfectly ripe sliced peaches

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Feta

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Olive oil & black pepper

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Bliss. Harmony. Nirvana. Ecstacy.

Tips: (Don't say I never gave you anything)

Don't eat this in fancy clothes. Be casual.

Buy unripe, hard peaches and let them sit a few days until fragrant and soft.

Slice bread. Drizzle with olive oil. Toast in 500 F oven for 5 minutes.

If you can find it, a block of feta is so much tastier than the pre-crumbled.

Pea shoots are my spirit vegetable. But if you can't find them, any delicate green will do.

tomato peach salsa

When the tomatoes started rolling in through my CSA basket, I knew I wanted to make fresh salsa this year. It isn't something I make very often, but it really is a crowd favorite. People can't help noshing themselves silly on chips and salsa. Often times, I am tempted to bring elaborate dishes to get-togethers, but the simple approach of a mason jar full of salsa and a bag of organic corn chips goes well for all involved - very little prep, no cooking and the reaction when you say "I brought salsa!" is always happy. Of course, if you're going to demolish a jar of salsa all by yourself, I won't judge. Just make sure you drink beer or tequila while you do.

Tomato Peach Salsa
makes 1 pint (mason jar) - this is a mild and sweet salsa. feel free to add a jalapeno for some heat.

2 medium tomatoes, cored
1 peach, flesh removed from pit
1 handful cilantro
juice of 1 lime
1/2 white onion (the fresher the better)
kosher salt & pepper to taste

Chop tomatoes, peaches and onions into large chunks. Then, blend all ingredients (I used an immersion blender). Add salt & pepper to taste. Serve with organic, non-GMO corn chips.

a tip: salted popcorn

Wow, we have been busy, busy, busy so far this summer. It's finally feeling like summer here in Wisconsin so we have been at the pool! The pool we go to is perfect because it has a really big sandbox, a wade-in pool and water slides- perfect for little and big kids!

I can't believe how nice you all were about my working on the farm- it really keeps me inspired to know that I've inspired you! Last week's farm work was insane. I bagged spinach for 4 hours with one other girl and we only finished half! I couldn't believe it- we just stood there carefully bagging .6-pound bags of spinach over and over and over. It was humbling to realize how much work goes into this farm. Anyway, we received exactly the same CSA box as the week prior, so I didn't take any new photos, but I'm hoping for a switch-up this week!

Since we've been so on-the-go, it's been all about quick and easy meals and I'm here to admit that sometimes pieces of fruit and a big bowl of whole grain popcorn are the perfect quick lunch or dinner for a mom and two kids. So this weekend, when I was popping a batch, I made a snap decision to add the salt in with the kernels instead of after it had been cooked and it worked out so well. The popcorn had a cooked salt taste instead of the raw salt taste and I loved it. I always pop my popcorn (I love the Tiny But Mighty popcorn kernels) in sunflower or coconut oil and I didn't add any other oil or butter after this was finished cooking. My kids can't help but drown it in grated parmesan cheese though. ; )

make your own lentil sprouts

Are you freaking out?! Is that title making you freak out?! I hope so because this is seriously awesome stuff. I never ever knew that this is how sprouts were made or that you could do it so easily at home. I don't think I'll ever go without this practice again. I love sprouts!


So first, what is sprouting?

Sprouting is done by first soaking, then rinsing and draining either seeds, legumes (beans) or grains until they sprout or germinate. Sprouting, as the word in itself hints, is the stage between seed and plant. Sprouting and even just soaking, makes seeds, legumes and grains more easily digestible, which is muy bueno. You can read about some of the amazing nutritional benefits, including lots of fiber and phytochemicals (cancer fighters) on YumUniverse.


This is an incredibly easy and inexpensive process (way cheaper than buying them). Seriously, it will take like 15 minutes out of your life each week to make some sprouts and then you'll have them available for adding to salads, sandwiches, soups, etc. And what's awesome is that sprouting isn't just for alfalfa. Here, I used French green lentils, but you can use about any seed, legume or grain you desire (no kidney beans though). I am anxious to try radish seeds and quinoa next. (Check out a more comprehensive list of options again at YumUniverse)

Here's what you will need to make sprouts:

1/2 cup French green lentils or other seed, grain or legume
pure water (the cleanest water you can get)
clean glass jars (I use Bonne Maman jars)
cheesecloth (this is inexpensive and can be found in most grocery stores and can also be reused)
rubberbands (I used hair ties)

First, rinse your lentils under cold water. Place in a large bowl (or you can use the jars) and soak in pure, clean water for at least 8 hours or overnight.

Then, drain the lentils and add to the glass jars. I used two clean Bonne Maman jam jars and put half in each. There will be some moisture, but the lentils should not be drowning in water now.

Cover each jar with a piece of cheesecloth and secure with a rubberband. Place in a sunny window.

Rinse through the cheesecloth and drain out 1-2 times per day. This takes like 10 seconds. Make sure you hold onto the rubberband though or you might dump your lentils into your sink and be sad.

After a couple of days, you will see the sprouts start to come out of the lentils. They will sort of look silly at this point, but this is a really good thing so get excited! It took my lentil sprouts about a week to get long the way I wanted them, but you can eat them when they are shorter. It's really a preference thing.

Once you are ready to harvest (aka EAT), you can remove the sprouts from the jar (you may need a tongs or fork to help you out) and place in an airtight container lined with a clean towel or paper towel. They will keep for a couple weeks, but they probably won't last that long.