Quick and Easy Fish Tacos w/Red-Cabbage Slaw

We eat fish tacos regularly because they're quick and easy to prepare. Since we got some cilantro in last week's basket, and we still had a whole head of red cabbage (from the PREVIOUS Urban Acres basket) we made a cabbage slaw to top the fish tacos.  While I cooked the fish, Travis prepped the slaw.

Fish:
Two filets of tilapia cooked in olive oil, white wine, lemon juice, sprinkled with chili powder, cumin, garlic powder, and cayenne.

Slaw:
1/3 head red cabbage
2 T chopped fresh cilantro
Chives (from our window garden)
1 jalapeno
1 T mayo
1 T lime juice
1/4 t cumin powder

We served it over corn tortillas. There was leftover slaw which made for a great brown bag lunch addition the next day.

Spinach, Strawberry, Avocado Salad

I tossed some spinach (from the Urban Acres basket we received last week) with some fresh strawberries, cucumbers, avocado, blue cheese, and olive oil/balsamic dressing.  I topped it off with homemade croutons. Yum!

New batch of goodies!

Today's goodies include the following:
7 Carrots
4 Bananas
2 Turnips
3 Japanese Sweet Potatoes
2 pints of strawberries
4 oranges
4 apples
3 bunches of spinach
Kale
Bok Choy
Monster Lettuce
Let it be known that Japanese sweet potatoes are white instead of orange.
Also, I've never cooked turnips, bok choy,or kale. Challenge accepted.
The goodies from last time have not been completly consumed, and with it being vacation week, we won't make as big of a dent this week either. This presents a super challange for me today as I brainstorm ways of prepping and preserving. Let me know if you have any ideas!

Beets: Round two

We tackled the root and greens on Wednesday. Travis roasted the beats in the oven for an hour (with garlic, olive oil, and rosemary). While that cooked, I chopped the greens and sauteed them with chopped salami and garlic, of course. I served it with rigatoni al diente. Besides the fact that it was beets with a side of beets, it was a pretty good meal.

Embarking on an Urban Acres Adventure

Last weekend we signed up for a half-share of co-op style produce at our neighborhood market, Urban Acres near the Bishop Arts district. I was ecstatic when I got the e-mail notifying us that our first pick-up would be today.

Shortly after hopping out of bed, my husband scooted off to the store while I readied the kitchen for our basket of goodies (and started a batch of granola). He returned quite quickly, carrying a black crate with the following contents:
- a head of cabbage
- two bunches of spinach
- butter lettuce
- Texas shitake mushrooms
- five pink lady apples
- three Florida oranges
- a pound of strawberries
- two sweet potatoes
- two stalks of broccoli
- one mango
- AND three beets!

We immediately set to work tackling the beets, mainly because they could not have fit in the fridge as they were. With a YouTube episode of Good Eats in the background, I chopped the stems and rat tail from the root and trimmed the greens.

I then chopped the stems and one of the sweet potatoes, tossed them with some garlic cloves, olive oil, and rosemary from the back yard, and after sprinkling on some sea salt and pepper, popped it in the oven for 15-20 minutes at 400 degrees. The result? Colorful deliciousness.