We’re falling into a nice routine with our autumn Saturday mornings that I could certainly get used to. The temperatures have been lovely and everyone seems to have calmed from the frenzy of summertime. For the second Saturday in a row, the girls have both slept in which has been a pleasant surprise each morning.
We picked up our CSA share and let the girls play for a bit while we chatted with other members and swapped recipe ideas. Our share this week is more or less identical to last week’s with the addition of some turnip greens and less the cucumber. Adding another eight pounds of sweet potatoes has necessitated some culinary creativity by yours truly.
After a short nap by the little one (this is day two without her pacifier and she’s still a bit shell-shocked, I think), J asked me if it would be alright if he took the girls outside to play while he did yard work. I laughed in his face. Would it be alright? Uh, yes. Please, proceed if you must. Somehow I’ll handle a few hours of silence with a kitchen full of goods practically begging to be prepared.
I love coming home and sorting through our CSA veggies. I feel like I’m a contestant on Iron Chef and I just discovered this week’s secret ingredients.
With a fresh bag of arugula, I found this recipe as inspiration for tonight’s dinner. The biggest, and I think best, change I made to the recipe was adding roasted sweet potatoes. I tossed them in 2 tablespoons coconut oil and added in thyme, sea salt and black pepper then roasted them on a foil-lined sheet at 350° for 20 minutes. Their creamy and savory flavor balanced the peppery taste of the arugula.