My husband and I are expecting our first baby!!!

As this is my first pregnancy, I was completely caught off guard as to how incredibly sick I would be during the first trimester.  I mean SICK.  I could not look at food, smell food or even think about food the entire first trimester.  UGH!  Basically the only food I could keep down was pizza, pasta and the occasional taco.  For the first time in my entire life, I could not eat vegetables.  Me, a former life-long vegetarian, could not eat/look at/think about vegetables.  It was insane.  I couldn’t even visit my favorite food blogs because I couldn’t read about food much less look at the photos.

The last 5 Farm Share deliveries were divvied up amongst my co-workers who were so excited to receive farm-fresh organic vegetables they never even questioned why I didn’t want them.  Which is good, because I wasn’t prepared to tell them my news yet.

My appetite is slowly coming ’round although it still isn’t what it used to be.  I still can’t eat barbecue sauce and I still can’t bear to smell curry.  But, I can eat *most* vegetables now.

My husband and I did not take many photos of food these past 6 weeks because I’m not a fan of torture, but here is an interesting vegetable that I wanted to show you.  This is a Delicata Squash.  It is an heirloom variety of winter squash that we received through Farm Share.  It has a delicious, mildly sweet and nutty flavor and a creamy smooth texture when baked.  I simply sliced it in half length-wise, seeded it, put it in a baking dish, salt and peppered it, put a couple of dabs of butter in each half, put some water in the pan so it could cook gently, covered the pan with foil and baked it til very, very tender.   Then I put more butter on each half and ate the flesh right out of the skins.  Yum!  I do enjoy squash!  Especially when it’s double-buttered!

I hope you are all well.  I promise I will try to write more often now that I am feeling better.  And I’ll try not to bore you with pregnancy stories

Well, today we received some really nice peppers. I’m not sure what variety they are but they smell like they’ve got a kick to them. We also received some beautiful red onions, tomatoes (1 smooshed), a Napa cabbage (yay!) and some yellow Swiss chard. I’m really excited about the Napa cabbage as I really enjoyed them earlier this summer.

Here is a photo of our beautiful peppers, onions and tomatoes…

As far as the other vegetables are concerned… I donated the beets to a friend who is recently on a beet-kick; the lone surviving tomato went into lasagna; and the mixed baby greens were donated to yet another friend just because I was feeling extra generous. Ah, yes, giving does feel good.

That’s all for now, folks. Check back tomorrow to see what goodies we receive.

This week, I’m sure I will find the energy and inspiration to do something fun with our delivery. Today we received a bag of mixed baby greens, 2 tomatoes (1 smooshed, 1 intact), beets, potatoes, onions and celery.

I was tired of the box shots, so I let my husband take artistic liberties and shoot his choice of vegetables any way he saw fit. I think the shots are very artistic, actually. I think I hear the MoMA calling…

Today we received red Swiss chard, a bag of baby arugula, carrots, 2 red bell peppers, 3 red onions, and 3 red tomatoes (2 of which have been abused, as you can clearly see in the bottom photo).

Poor tomatoes. They didn’t stand a chance at the bottom of the box. I guess I have to accept my fate of receiving abused tomatoes. That doesn’t mean I have to like it, though. These careless box packers are standing between me and my Lycopene!

The yellow plum tomatoes were used to make yellow gazpacho. Of course, I had to go to the market to get a yellow bell pepper, a cucumber, cilantro and literally everything else necessary to make gazpacho, but the soup was really delicious. The mixed baby greens became a really yummy salad with sliced apples, walnuts, red onion and homemade honey-mustard dressing. The beets were thinly sliced and deep-fried to make chips and were served with a goat cheese/chive dip. Oh my, I am still dreaming about that dip. The Swiss chard was used in an impromptu dinner of shrimp and orzo all cooked separately then tossed together in a large saute pan with garlic butter. I don’t know what to call it, but it was super tasty. Last, but not least, the carrots and green bell peppers were used to make my Great-Grandma Hollingsworth’s carrot relish. Grandma used to always make this relish for big family meals and I always looked forward to it. It has a sweet and tangy dressing and is a great way to get kids to eat their vegetables. Here is the recipe (as well as a photo). I hope you’ll give it a try.

Carrot Relish

2 pounds carrots, peeled and sliced into rounds
1 (10 3/4-ounce) can condensed tomato soup
1/2 cup vegetable oil
3/4 cup cider vinegar
1 cup granulated sugar
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 small green bell pepper, seeded and chopped
1 medium onion, chopped

Boil the carrots in salted water until they are tender-crisp. Drain and cool.

In a medium saucepan, combine the tomato soup, oil, vinegar, sugar, mustard, Worcestershire sauce, salt and pepper. Heat until the sugar is completely dissolved and keep hot.

In a large bowl, combine carrots, peppers and onions. Pour hot sauce all over, cover and marinate for 24 hours in the refrigerator.

Serve cold.

This relish will keep for up to 2 weeks in the refrigerator.

Enjoy!

Sorry for the negativity. I try to always be positive, but smashed produce offends my foodie sensibilities.

Today we received Swiss chard (mostly yellow with some white), carrots, yellow plum tomatoes, bell peppers, red tomatoes (the smooshy kind), red beets and mixed baby greens.

Those are some gorgeous yellow plum tomatoes, huh?!? I’m going to spend the rest of the day fantasizing about what I’m going to do with them

When my husband cut into the watermelon, we discovered it was canary yellow inside! What a happy surprise! One of my friends kept suggesting that I make margaritas with it, but I am not one to succumb to peer pressure. My husband and I simply ate the whole thing, by the slice, with our bare hands. It was so incredibly juicy, the sweet liquid poured out with every bite, rolling down our hands and all the way down our arms. YUM!!! Here are some photos:

The tomatoes and green bell peppers were used to make chicken cacciatore which was a perfect Sunday family (my husband and I, with our cat looking on) meal. One of the carrots was thinly sliced with a mandoline and topped a salad of mixed baby greens with a ginger-soy vinaigrette. The rest of the carrots were cut into sticks and were happily packed in my lunch throughout the week.

That’s all folks. Not a lot of cooking, but that was fine by me. It’s nice to be able to enjoy vegetables (and fruits) in the raw. Now, let’s see what we receive tomorrow…

The watermelon pulverized one of our 4 tomatoes and made a humongous mess in the box so we had to clean off all of the vegetables and discard the box immediately (hence, no box shots). In addition to the watermelon and tomatoes, we also received carrots, green bell peppers and a bag of mixed baby greens.

I can not begin to tell you how excited we are to have received a watermelon. Especially my husband as he is more of a fruit eater than a vegetable eater. We can not wait to enjoy this unexpected treat!