Showing posts with label CSA Box. Show all posts
Showing posts with label CSA Box. Show all posts

Friday, July 6, 2012

Pregnancy: Week 24




Before getting pregnant, I always wondered what it felt like to be pregnant. Sure, I could imagine the nausea and swollen feet, but I was always most curious about what a pregnant belly felt like. Well I'm here to tell you that it feels...normal! I feel like my regular self. It's hard to explain, but it doesn't feel like I have a round stomach. I can move and shake almost as good as I could pre-pregnancy, except now it's just sometimes harder to bend over. I was totally surprised to find out that it's not as night and day as I had imagined. It's also interesting that when I wake up in the morning my belly is so much smaller than when I go to bed at night. It's huge at night! I guess it's all full of water and food by the end of the day. Arthur says my stomach feels hard and round like a basketball. And considering my uterus is now the size of a soccer ball, that's pretty accurate!

Can you believe that LB grew 4 oz this week? That seems crazy to me. She is also now the size of a cantaloupe or ear of corn. Even nuttier! I'm told she's going to start fattening up soon, which just makes my heart skip a beat. Chubby baby legs in t-minus 16 weeks! I've noticed her kicks getting much stronger this week specifically. Papa K was feeling them the other day and agreed that they definitely feel like limbs flailing around versus little squirms. I'm also started to feel multiple limbs at once. Movements often feel she is doing jumping jacks.



This week has been mostly low-key, which is exactly as I had hoped. We lead a pretty busy life, which has been a challenge to balance through the ebbs and flows of pregnancy. My primary goal going into the third trimester in a few weeks(?!) is to pair down as much as we possibly can and prioritize cooking, exercising, reading and resting. Typically, our commitment to our community (fellowship/friends) takes over our calendar weeks and months in advance, but this just can't be the case as my body begins to slow down.

I've definitely made some strides in the right direction over the past couple weeks. We started our CSA (community supported agriculture) box this week. Look at this pile of juicy organic cherries—as good as gold in my book!



This is our second summer participating in a CSA and I couldn't be more thrilled. Having a box of prepaid produce each week is just the kick in the pants I need to get my booty cooking. Surprisingly, cooking has been the last thing I've wanted to do all throughout pregnancy. It used to be what I would come home and do to relax. I think it's because I still have such a huge aversion to garlic and onions, which are the base for almost everything delicious. Or maybe it's just that I would much rather lay down and get off my tailbone and feet when I get home. Either way, I need to be eating healthy, balanced meals and I'm certain our CSA couldn't have started at a better time.

I've also made it to yoga two weeks in a row and definitely don't plan on stopping until this baby is out. There was a woman at 38 weeks pregnant in today's class, which was so inspiring. I have been experiencing a bit of vertigo ever since last week's class though. I mentioned it to the instructor who gave me tips on how to cope and not exacerbate it during class, and also suggested I take 1–2 Emergen-c packets a day to help replenish my electrolytes. She said she had a woman once stop doing yoga because it aggravated her vertigo, but I'm really hoping my body will adjust. I've always had an incredibly sensitive equilibrium and easily get motion sick, so it makes sense.





Look—we also got a carseat! This was a generous gift from my mother-in-law for our little lady. We opted for the ever-popular Chicco Keyfit 30 carseat in the color, Limonata. I was so set on getting this color since it was the most vibrant and least drab out of all the options, but it was sold out EVERYWHERE. We eventually found one on eBay and had it shipped over from New York. It seems like we got the only one available on the internet. It’s a lovely color in person, and we are excited to try it out—16 weeks and counting. We plan to go to Children’s in a few weeks and get our installation checked out. For now it’s just sitting in the nursery. We thought it was funny that “they” recommend going to a fire station to get your installation checked. Arthur used to be a firefighter and has no training on proper carseat installation...

In other exciting news, we chose a doula. She’s a gem, and makes me even more excited for labor and birth. Her name is Matilda White of Let It Be Birth. How cute is her name?! Even better—she’s Swedish with an adorable accent. She has asked that I keep her up to date with my prenatal appointments and let her know if anything emotional or medical comes up. She is even willing to go with me to an appointment or two if I want her to. Maybe I will look through our Centering curriculum and invite her to a session that would be useful for her to be there. I think the doulas like to do this so they can meet your midwife or OB. Although in our case, we have a group of five rotating midwives, so we won’t know who will be on call when I go into labor. Anyways, I’m really looking forward to our first prenatal appointment together in a few weeks. She said she has a worksheet for me to go through that will help me write my birth plan, and that she will help me with that process.

Overall this was a good week, despite my swollen feet and back aches. We even had a chance to attend two weddings this past weekend. Can you say party animal? ;) I just barely fit into two separate dresses. I’m planning to get a new dress for the other two weddings we are invited to this summer since I’m not sure those dresses are going to work for much longer.


Need to catch up?

Pregnancy Posts:

Weekly Updates:

Wednesday, July 13, 2011

Sweet and Simple Strawberry Rhubarb Sorbet


If you hail from the Pacific Northwest, you get the whole rhubarb thing. It's always the first to mature and a sure sign that summer is just around the corner. And the leaves! They're oh so magical and larger than life. Don't eat them though, they contain various poisonous toxins. Did you know that rhubarb is also a "strong laxative"? TMI? Maybe, but good to know! Anyways, this was the first year I harvested my own rhubarb. This giant mop of greens all started from a couple measly stalks I dug up from my grandma's yard last year. How wild is that?!



For the past two weeks we've been getting the most flavorful strawberries I have ever laid my tastebuds on in our CSA box. They are so naturally sweet and pure bliss to gobble up. It doesn't look like we'll be getting them in our box again anytime soon, but I'm sure thankful for the times we've shared. To commemorate, I crafted a sweet and simple strawberry sorbet. At only 60 calories per serving, this is a healthy way to take in the first fruits of summer harvest (by the way, rhubarb is considered a vegetable). If you don't have an ice cream maker, here are some alternative methods to freezing your ice creams and sorbets.


Sweet and Simple Strawberry Rhubarb Sorbet
3/4 pound rhubarb (5 or 6 thin stalks), trimmed
3/4 cup sugar
10 ounces fresh strawberries (about 1 1/2 cups), get the most flavorful ones you can find!
1/2 teaspoon freshly squeezed lemon juice

Cut the rhubarb into half-inch pieces. If your rhubarb stalks are more than an inch wide, slice them in half lengthwise. In a medium, nonreactive saucepan, bring the rhubarb, two-thirds cup water and the sugar to a boil. Reduce the heat, cover and simmer until the rhubarb is tender and cooked through, about 5 minutes. Cool to room temperature. This is also a perfect time to pull out a spoon and enjoy some rhubarb-y goodness!

Slice the strawberries and purée them in a blender or food processor with the cooked rhubarb mixture and lemon juice until smooth.

Note: It is important to make sure you are using the most flavorful strawberries you can find. This will affect the outcome of your sorbet. If your strawberries are not very sweet, try slicing and covering them in a tablespoon of sugar. Let them sit for 30 minutes and then puree.

Chill the mixture thoroughly, then freeze in an ice cream maker according to the manufacturer's instructions.

This is a fat free and low calorie dessert with only 60 calories per half-cup serving.

Recipe: latimes.com, Adapted from David Lebovitz's "The Perfect Scoop."
Nutrition facts: wikipedia.org

Monday, July 11, 2011

Chaing Mai Tofu Noodles

So far our big CSA adventure has been going great! Week one was a bit of a learning experience for us as we ended up wasting a bit more of our produce than I would have hoped. One bunch of arugula, a bunch of cilantro and sadly, the majority of our bok choy went into the trash. I figured out after I made this recipe for Chaing Mai Tofu Noodles that I should have put the whole bunch of bok choy in, not just one individual "bunch". I know we're still learning, so I'm trying to have grace with myself as I make mistakes. Still, it's hard not to feel ashamed for wasting. A few years ago I used to waste a lot. It would hardly bother me to pluck a small handful of herbs and let the rest go to rot, or buy produce with the hope it would force myself to eat it, but really I had no meal plan in place to use it. I was convicted over time that this wasn't being a good steward to the resources I was being blessed with and needed to be more diligent with using what I had on hand.



Before I get to the recipe, let talk about bok choy. Bok choy can come large or baby-sized (pictured in this post). In cooking, you would treat both the same way. These sweet, succulent and nutritious stalks are a popular crop in oriental regions, which is why we find it in many asian dishes. Bok choy is very low in calories, but high in dietary fiber and vitamins, such as C and A, which help our bodies resist infection and support our immune systems. Additionally, it is a good source of Vitamin K for bone health, and contains a good amount of minerals like calcium, phosphorous, potassium, manganese, iron and magnesium. Lucky for our bodies, bok choy can be eaten raw! It's important to remember that most vegetables lose nutrients once they are cooked, so eating your produce raw when applicable is always best. Bok choy can be stored up to 3-4 days in your refrigerators vegetable drawer without loss of nutrients.

Have you met my new friend, garlic scapes? They are A.M.A.Z.I.N.G., like a garlicky stalk of buttered asparagus. Garlic scapes are the flower that the garlic plant sends up. They have to be snapped off to convince the plant to send its energy down to the bulb. I'm not sure where you find them other than a CSA box or farmers market, but if you happen to run into them, do not hesitate to buy. They are so delicious. You can honestly add them into anything. We even cut up a few for a mushroom and garlic scape omelet the next morning. Drool.





Chaing Mai Tofu (or Chicken) Noodles
- Chop up 5-6 garlic scapes into 3 inch pieces, discarding the last 2 inches of the flower bud. If you don't have access to garlic scapes, you don't need to add them in, just forget-about-em!
- Chop 1 bunch of bok choy (as in the whole bunch pictured in the first photo) into ½ inch pieces, then wash well.
- In a large sauté pan over medium high heat, add 1 TBS grape seed or olive oil and the chopped scapes.
- Sauté for a few minutes then add the chopped bok choy.
- Cook for about 5 minutes until bok choy is just tender.
- Then add 1 tsp ground turmeric and 2 TBS red Thai curry paste (more or less depending on your spice tolerance).
- Stir for 1 minutes and then add 1 can of coconut milk and 1 cup chicken stock.
- Add 1 block of tofu and/or 1.5 cups cooked chicken and cook at a simmer for 15 minutes.
- Season with 2 Tbsp light brown sugar and 2 tsp fish sauce.
- Cook 1 package egg noodles according to package directions. Drain noodles.
- Divide noodles into (up to) 4 bowls
- Spoon the tofu/chicken curry over top and sprinkle with any/all of the following:
3 TBS chopped cilantro, 1 red chilli which has been halved, deseeded and shredded, some chopped green onions and some lime wedges.

Nutrition facts: nutrition-and-you.com
Recipe: Came in our CSA newsletter and adapted from Food from Plenty by Diana Henry