Farm Share Dinner
October 25, 2010
Dinner tonight incorporated five items from my CSA: broccoli rabe, garlic, tomatoes, cilantro, and sweet potato. The broccoli rabe and garlic were just sauteed in some olive oil and seasoned with salt; I made a quick salad out of the tomatoes wedges with cilantro and a splash of red wine vinegar.
I also made muffins (in soccer-themed paper liners to further entice the boys) out of a recipe I’ve tried before, Sweet Potato & Buttermilk Corn Bread. I used a 7 oz. container of Greek yogurt plus a half cup of skim milk instead of the cup of buttermilk and half cup of yogurt the recipe called for — didn’t forsee being able to use up any leftover buttermilk in the near future. The muffins only took 35 minutes to bake, and the recipe makes about 30 generous muffins. They’re delicious. J. even complimented them without my asking for his feedback. However, they were not as big a hit with the boys: A. refused to eat them because apparently he “doesn’t like bumpy or rough muffins;” G. tried one and enjoyed half of it, but then didn’t want anymore. I wonder if he’ll let me pack one for school tomorrow…
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Filed under: CSA,Who ate it?
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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1 Comment
1.
Jodi | October 26, 2010 at 6:45 am
Funny…we just made muffins here with crushed up cornflakes in them…in hopes of pleasing our fussy eaters…and got a similar rough/bumpy complaint! To be fair, they were gross!
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