The Cons of CSA (Community Supported Agriculture)

We joined a CSA this year.

Have you heard of a CSA? CSA stands for Community Supported Agriculture. It means you pay money to a farm at the beginning of a growing season and each week you receive produce (your share) from that farm and/or surrounding farms.

I liked the idea of getting locally grown, in-season food. I thought it would be fun to try new recipes and new vegetables. The quality of vegetables and fruits was great.

However. It was not cheap. So I didn’t want any of it to go to waste.

But some of it did. There are apparently some foods I just don’t like. In fact, no one in our family likes them.
Case in point: Beets.

I tried cooking them numerous ways. The final way was trying to make ‘beet fries’. I won’t even bother linking to a recipe so you can try it. They just are not worth making. I ate some of them. But they did not taste like fries.

Healthier Macaroni & Cheese (Contains Vegetables!)

My boys love their mac and cheese. And my oldest loves vegetables in most any form. He’s truly an amazing eater. But my youngest won’t touch vegetables except the occasional (fresh, in-season) green bean. Not frozen. So…I have started hiding vegetables in our macaroni and cheese. And it isn’t really ‘hiding’. I don’t lie to my family. I tell them what’s in it. But they eat it anyway. And the one who turns up his nose at most veggies is only 15 months old.  And so far, he thinks it’s just mac-n-cheese and eats it with no complaint.
So. Let me tell you how I hide veggies. Specifically cauliflower, butternut squash or carrots.

Random Things & Lentil Soup.

Looking for the tutorial I just posted on making a tote bag?

In other news:
Lots of things have made me laugh this week. Which is great. Some funny things I want to tell you:
-I ordered nine [yes, 9] different pairs of boots. I really want a pair of brown ones. None of them fit. If I was on Instagram, I would show you a picture of the boxes stacked up by the door, waiting to go to the UPS store for return.  To three different websites. I have really narrow feet and the boots were all too wide. (Off topic, but have I mentioned that I don't even text? I know, I'm outnumbered!)
-I found a half of a peeled banana in the diaper bag. It had been there for about 3-4 weeks and somehow I had not noticed.
-Someone ended up getting poop on the [light colored] living room carpet. In just a few spots. It was a diaper malfunction. Good thing the little guy is so cute.
-I shattered a glass in the dishwasher and required shopvac-ing it out. I dislike getting the shopvac out of the garage. I think I should’ve just mounted it in the kitchen.
So I want to share an easy recipe that we had this week. It was super tasty and really easy to prepare. It is from a Healthy Cooking magazine. I slightly adapted it.

Yummy Recipe for .... Squash??

I've always HATED squash. (With the exception of spaghetti squash.)

However, we are members of a CSA (I forget what CSA stands for...but you join from April-November and get local foods every week.) Whatever produce is in season arrives every Wednesday to my husband's desk at work and he brings it home.

This week, he brought home a butternut squash. I was at a loss of what to do with that, since I *REALLY* dislike squash and all things resembling a sweet potato.


Photo credit: kconnors from morguefile.com

It stared at me all week. I avoided thinking of how I would use it. But last night (at 4:30 am, while feeding my not-so-tiny three month old) I looked up some recipes for butternut squash. Lots had suggestions of tons of butter, brown sugar, or even maple syrup. But in my kitchen, any recipe that starts out with a stick of butter (with the exception of cookies!) will not fly.

Also, some of the recipes called for roasting the squash. From my experience after making baby food, a squash is nearly impossible to cut in half when it is raw. So cutting it in half and placing it in a baking dish to roast for an hour was not in my ability (or time frame!)

The following recipe is how I ended up cooking the squash to suit my tastes.
(Tasty, yet healthy. Not sweet. Could be mistaken for mashed potatoes.)

2 small potatoes, any type
1 butternut squash, any size
splash of milk (~2 Tablespoons)
2 cloves of minced garlic
salt & pepper
1 T butter

1. Peel the potatoes and cut them into quarters. Prick the squash with a fork and microwave it for about 8 minutes, turning it over halfway through cooking.

2. Remove the squash from the microwave and slice it in half. Scoop out the seeds and then take the skin off of the squash. Place the potatoes in a steamer and steam for 5 minutes.

3. Add the squash and steam until all pieces are very tender and mashable. (I made up that word.)

4. Place in a large mixing bowl and use a fork or potato masher to mash the squash and potatoes.

5. Add minced garlic, milk, salt & pepper. Using a hand mixer, beat all ingredients until smooth. Add the butter and beat some more until it is smooth.

I then put it in a casserole dish, covered it, and put it into a 300 degree oven to keep it warm.

I can't believe I actually LIKED squash!

I can't wait to make this again! Finally, an abundant vegetable prepared in a way that I *LOVE*!

Soup Bowl Cabbage Rolls

This is a great recipe I've found from Taste of Home.

It just uses cabbage, tomatoes, rice, ground beef, and some spices! Wonderfully frugal yet flavorful and healthy!

• 1 pound lean ground beef (90% lean)
• 1 garlic clove, minced
• 1 small head cabbage, chopped
• 2-1/2 cups water
• 2/3 cup uncooked long grain rice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon pepper
• 1 can (28 ounces) crushed tomatoes
• 1/2 teaspoon salt
• 2 tablespoons grated Parmesan cheese, optional

Directions

• In a nonstick Dutch oven, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the cabbage, water, rice, Worcestershire sauce, onion powder, basil, cayenne and pepper; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender.
• Stir in tomatoes and salt; heat through. Sprinkle with cheese if desired. Yield: 4 servings.

Note: I add taco seasoning sometimes. It makes it really yummy.

Composting

We have a garden. Our soil is just "builder's soil" meaning it's mostly clay and not that great for growing things. Composting is great for helping improve it so our tomatoes and peppers grow better!

Starting a compost pile is easy. Just designate a part of your yard (preferably away from where you spend your time...it does attract bugs...) as the 'Compost Area' and dump your vegetable and fruit scraps plus eggshells, coffee grounds and filters, and other things there. Also, pile on the grass clippings and leaves.

You could also purchase a "Gastro" (a name my parents gave their outdoor plastic compost bin) but I didn't, so that isn't very Monkey See, Monkey Do-esque. Or frugal. But my parents got theirs for free, so it was frugal.

Things That Do Not Belong in a Compost Pit or Bin:
Cooked Veggies
Meat
Dairy
Bones
Fish
Grains
Tomato Products*
Pickles*
Citrus Fruits*

*These things change the pH of the compost.

Edited to add: I was recently sent a link to this site with an extensive list of other things you can compost! I was excited to see that many of these things are just everyday household items. Some are paper-based, so make sure you don't let them blow all over your yard (add them under other things that will wet them to weigh them down). So check out Backyard Boss for surprising suggestions.

Powdered Milk

We've been using lots of whole milk at our home lately since that's the only kind toddlers are supposed to consume. But when I cook, I hate to use it (calories!) and also we seem to go through it so fast I don't like to 'waste' it.

So I started using non-fat powdered milk in my baking and cooking excursions. I had a big box I used for my DIY Frappiccuino which is taking up space in my pantry. The instructions are on the side. Baked goods seem to turn out well when I substitute the reconstituted milk for the regular milk.

It is far cheaper and has less calories and fat than using whole milk. Also, if you were out of milk, it saves you a trip to the grocery store!

Saving on Health Care

It can be done. Our insurance has us pay 'co-insurance' in addition to the deductible we're responsible for each year. This allows them to only discount medical services members of our family receive, leaving us responsible for the discounted amount.

We've had some pretty hefty bills recently. Kids go to the doctor a lot. Vaccinations cost a lot. One ER visit can really add things up.

So I called the hospital and told them our insurance wasn't covering any of the remaining portion and asked for a discount. The worst they could say was 'no'. But they said yes. And I received a 25% discount on one bill and a 35% discount on the other.

Just ask.

Avoid Antibacterial Soap

Antibacterial soap and other antibacterial cleansers have a whole list of health problems associated with them. Just buy regular soap. It kills a fraction less germs, but who wants to risk immune system problems over .2% more germs?

Poision Ivy?

Try applying lemon juice. It should help reduce itching and relieve the rash.

Flossing is Frugal

I floss most nights. I have never had a cavity. My husband flosses now, too. I truly believe that flossing helps reduce our dental bills. We are lucky to have dental insurance which allows us to receive semi annual cleanings, but if we had to have a cavity filled, we would need to pay out of pocket at least some of the costs.

Flossing can reduce the risk of gum disease. Also, researchers have found that flossing reduces the risk of heart disease.

The bottom line is that flossing is worth the 2.5 minutes per night for your health and your bank account.

The Quest for the Very Best Mac and Cheese

I may have found it. It is spicy! Better than bland! It uses no butter!

This kind is also good for those who don't like spicy. It also uses no butter. It does call for nonfat dry milk, which you mix up in the white sauce with milk. I think that makes it creamier.

Sugar and Health

There are really no redeeming health qualities about sugar. So next time you're measuring out a cup for baked goods, put a heaping tablespoon back into the container. It'll save sugar and calories and your baked final product will taste the same.

Homemade Bagels

I made bagels for the first time and they turned out really well! Here is the recipe:

4 cups of bread flour
1 T sugar
1 1/2 t salt
1 T oil
2 t yeast
1 1/4-1 1/2 cups warm water

Mix all ingredients together. Knead the dough for 10 minutes or until it isn't sticky. All the flour should be mixed in (add more water if necessary). Cut the dough into 8 pieces.
Let the dough rest for 10-20 minutes. Make each piece of dough into a rope and pinch the ends together to make a bagel shape.

Rest the dough for 20 minutes. In the meantime, boil a large pot of water and preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Boil the bagels (as many as will fit in the pot, you don't have to just do one at a time) in the water for 1 minute, then turn them over and boil for another minute. Remove them from the water and onto the baking sheet.

Bake for 10 minutes on each side, for a total of 20 minutes.

Serve and enjoy! Healthier than store-bought as they have no preservatives. Eat them in a few days or freeze them.

Roasted Cauliflower

Cauliflower season is nearly upon us. (I know, you're thinking, "Is it? I don't like cauliflower that much to keep track of when it is in season.") I think cauliflower is ok. Not a favorite, but it is healthy, and we eat it when it is on sale. That was until I made this recipe from an Ellie Krieger cookbook (who is a health food guru on the Food Network, which we don't watch since we don't have cable). I ordered her cookbook from the library after a friend suggested it.You have to make this even if you think you hate cauliflower.
1 head of cauliflower, cut into florets
2 T olive oil
1/4 t nutmeg
1/4 t salt

Preheat oven to 350 degrees. Toss the cauliflower with the olive oil in a large glass baking dish. Sprinkle with the nutmeg and salt. Cover and bake for 30 minutes. Uncover and bake for an additional 30-45 minutes.

So good. Try it. You'll like it.

Making Spaghetti Sauce

There are lots of reasons one might want to make spaghetti sauce from scratch. I like to do it because I can control how much sugar is added. I have made it with fresh tomatoes when I am lucky enough to have an abundant crop in the late summer. This tutorial won't show how to use fresh tomatoes; it will show how to use canned tomatoes which I feel are more economical most of the year.

Start by gathering the ingredients. I started with four 28-ounce cans (any brand) of whole, peeled tomatoes. I do recommend draining most of the liquid. Pour them into a large pot. I then added an onion, a carrot, 8 cloves of garlic, a bunch of basil (dried, my fresh basil is still growing), crushed red pepper (don't add too much, it seems to grow hotter as it cooks) and majoram. Stir all the ingredients around, crush up the tomatoes with the spoon. They will release their seeds and juices, don't panic.Bring the sauce to a boil. Lower the heat and simmer it for several hours. I did add some salt and some sugar. If you don't want to add any sugar at all, make sure you don't mind the bitter taste. I can't really say how much sugar I added; maybe 2 tablespoons? Stir it every once in awhile. The idea is to boil away the watery part. No one likes watery spaghetti sauce.

...after about four hours, my sauce looked like this (note how it looks thicker and not so watery):

You can see that it "shrank" as the water evaporated. Then I put it in the blender. This chops up the seeds, onion, tomato skins, etc...

And it ends up nice and smooth. Just like from a jar. Except you made it yourself! And it tastes better! I am considering trying to make it in the crock pot next time. I'm not sure that would allow the water to evaporate, though.

If you know how to put it up in canning jars, one could do that. I have never done that and with a toddler stumbling around all over the house, I am not sure I'm up for that this year. It is an interest I'd like to learn at some point in the future.

This can also be used as pizza sauce!

Another Reason to Clean with White Vinegar...

If you use vinegar to clean your counter tops, it naturally repels ants and insects. No harsh chemicals around your food this way!!

As if I needed another reason to clean with vinegar...

Pesticides

Pesticides are water-resistant. That way rain doesn’t wash them off prior to harvest. However, that means we should wash them with something more than just water.

To counter these chemicals, you could buy some sort of spray. But DIY: soak the produce in equal parts water and vinegar.

DIY Shower Scrub

Ok, I haven't tried this yet, but you can make your own shower scrub. It exfoliates and hydrates and the rosemary helps reduce inflammation.

1 cup fine sea salt
1/2 cup extra-virgin olive oil
2 sprigs chopped rosemary

Avoiding Pesticides

It's well-known that there are fruits and vegetables known as "the dirty dozen" for their pesticide-ladennes (I think I made up that word!) In case you need a review, they are:
-Strawberries
-cherries
-apples
-Mexican cantaloupe
-Chilean grapes
-raspberries
-apricots
-peas
-peaches
-nectarines
-spinach
-cucumbers (the wax coating actually helps retain fungicides!)

We eat a lot of those things. I've got to do better at finding other sources of fruits and vegetables. My son adores grapes, strawberries, apricots, peas and peaches! However, canned and frozen fruits are washed and treated and this actually destroys pesticides. This makes me feel a bit better since I always buy canned apricots and applesauce for my little guy to eat!

But what are some fresh foods that have the lowest rate of pesticides? What can we feed our children and ourselves and feel guilt-free?
-avocados
-onions
-scallions
-corn
-cauliflower
-cabbage
-broccoli
-green peas
-carrots
-sweet potatoes
-blueberries