posted by on CSA, Local, Steadfast Farm

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Steadfast Farm CSA

As a girl born and raised in the Midwest, it is of my humble opinion that farmers make the world go ’round. Even though I now reside in the sixth largest city in the United States, I find myself still looking for ways to continue to support all things local, including where my food comes from. One of my favorite books on this subject is Plenty: Eating Locally on the 100-Mile Diet. If you’ve never really paid any mind to where you food comes from, this read is an eye opener.

I’ve been wanting to be a part of a CSA (Community Supported Agriculture) for a while now, and this Spring I finally joined a local one via Steadfast Farm in Queen Creek, Arizona. Every other week, I walk down to my local coffee shop and pick up my box of fresh, certified organic fruits, vegetables and eggs direct from Steadfast Farm.

What is a CSA? Steadfast Farm‘s website says it best:
CSA stands for “Community Supported Agriculture”.  Developed in the 1960’s in Japan, CSA programs are designed to build a relationship between the farmer and community.  Members (that’s you) buy shares in the farms output before the season starts, and then reap the benefits of the harvest each week as the season progresses.  CSA members agree to share in the fluctuation and variations inherent in farming, and understand that their produce will be grown with organic, sustainable farming practices. Members are, in essence, shareholders in the farm, thus becoming invested in its successes and failures.  This joint venture allows the farmer to receive capital before the season starts when they need it most and allows them to be in the field during the growing season instead of worrying about selling their produce.

There are other benefits to supporting local farms and CSA programs.  As consumers, we have become accustomed to buying fruits and vegetables shipped from all over the world, regardless of the season.  This is a waste of resources and energy. This also means that food is harvested before it has ripened in order to make the journey.  This long journey sacrifices the nutritional value and flavor of the produce.  By choosing locally grown food, you ensure that you are eating the freshest, most nutrient dense and best tasting food possible and being environmentally responsible at the same time.

I look forward to coming up with new recipes and continuing to learn about new fruits and vegetables that have all been locally grown right here in Arizona. And honestly, I’m looking forward to fewer trips to the grocery store! Follow along with me as I’ll be blogging about each week’s box + recipes.

posted by on baking, cookies

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small batch lemon cookies
Good Pup

My pup, Duke, being a good boy with my makeshift photo shoot.

Lemons! One of the five C’s of Arizona, citrus can be found just about everywhere this time of year. Lucky for this girl, my aunt + uncle have a lemon tree in their yard so I have an abundant supply of one of my favorite kitchen staples.

This cookie recipe uses both the juice + zest from lemons and the result is a soft + almost cake-like sugar cookie. Tip: Using cold butter/margarine and the 4 minutes of creaming the butter + sugar is a must. || Read more

posted by on baking

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Cornbread muffins

Naturally, I cook for one or two people at a time because I hate wasting food + it’s simpler for me. This small batch cornbread muffin recipe solely exists so I do not eat 2 dozen of these delicious muffins in one sitting!

This is a one bowl recipe and comes together quickly. You’ll just need to make sure you have a few things in your pantry when you want to whip up these quick muffins to go with chili or really any meal you desire. || Read more

posted by on pasta, quick

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bacon + garlic pasta

When you crave a nice, starchy + cheesy pasta, this should be your only go to.

There’s no cute and clever story behind this recipe. I received my latest copy of Bon Apetit and the cover had been screaming pasta! pasta! pasta! at me all week long.

Previously baked bacon slices, a block of parmesan and garlic from my dad’s garden back in Nebraska was all I needed to make the best pasta. Ever. Makes one serving.  || Read more

posted by on Cooking for 1, homemade, quick, sandwiches

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BBQ shredded chicken

On this fine Labor Day Monday all any girl wants is a delicious, BBQ shredded chicken sandwich. I mean, right?

This homemade BBQ sauce is quick to put together + makes about 2 cups that you can store in the fridge and use on whatever you’d like. When all is said and done, the shredded chicken will make about 2 sandwiches. Or just 1, piled high with a little bit leftover. No judging.  || Read more

posted by on healthy, quick, vegetable, Vegetarian

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Lo Mein and Roasted Veggies

At this point, it seems like all I’ve been writing about is how I have need-to-use-before-it-goes-bad type of recipes, but honestly? They’re the best. End of a crazy week or strapped for time all you need is whatever you already have.

Roasted veggies (recipe below) consisting of potatoes, carrots + cauliflower, fresh spinach, lo mein noodles + a girl’s best friend, Sriracha and pulling together a delicious + quick dinner was done in a snap! As always, if you must have meat, add whatever you’d like! Sausage, shrimp or chicken would be great in this dish! Serves 1 || Read more

posted by on Cooking for 1, cooking for 2, homemade, leftovers, portions

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Final Casserole

My cookbooks have unfortunately been left untouched for these past few months but today I picked up my “Healthy Cooking For Two (Or Just You)” cookbook by Frances Price, RD and started flipping through the pages.

FOUND: Carolina Casserole.

SERVINGS: 1-2 people.

Perfect. || Read more

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