cooking outside of the box!

What did you cook this week with your bountiful box of vegetables? Tell us all about it!

your stories

Bonanza! On to curried lentils with garnet yams and red pepper over cilantro rice or braised bok choy. And salad galore! Ginger carrot soup. Fresh fruit for dessert. A Happy Week to come!!

Jonesing for pork chops, but one last night was enough, so to celebrate 3rd 30-min elliptical machine work-out since getting GBS, I made Basque Pork Stew with red peppers and oranges and put over organic chard—so good no words for it! Now back to beans, grains and veggies…...
Asked Glacier Valley what to do about all the stems I throw out—oops Glacier Grist #20 told us! So I did this for my Basque Pork Stew bed—-wow! Stems ahoy!! Wish I could put the photo here!

I made Greek potatoes (I think from a Moosewood Cookbook), and they were delicious!  I used the potatoes and Italian parsley from my CSA box.

6 med. potatoes, cubed or wedged
1/2 c. fresh lemon juice (about 2 1/2 lemons)
1/3 c. vegetable oil (could substitute olive oil)
1 tbsp. olive oil
2 tsp. salt
1/2 tsp. black pepper
1 1/2 tsp. dried oregano
2 garlic cloves, pressed
3 c. hot water
Chopped fresh parsley

Toss together the potatoes, lemon juice, oils, spices and garlic in a deep flat pan about 8 x 12 inches. Add the water. Bake uncovered for about 45 to 60 minutes at 475 degrees. Stir every 20 minutes adding more water if necessary to prevent sticking.
Be very careful not to burn the potatoes during the last 20 minutes. During the final 20 minutes allow the water to evaporate until only the oil is left. Garnish with fresh parsley and serve. 100% cholesterol free.

I know you get tons of new recipes all the time but how wonderful it would be to see you put out a cookbook in paper form that we can order.  I can put it all together my self but it would be easier to have it all ready made for ease.  Perhaps down the line some time?

I made the garlic roasted potato recipe, sauteed the onion, combined it all with stock for a hearty fabulous soup.

Tonight I made Celeriac and Pear Soup which turned out to be delicious.  I was able to use 6 different items from the box in the soup.  Thank you for introducing me to celery root.

I opened my first box and I was perplexed, veggies I have never seen or heard of.  Eager not to waste this box I hopped on the internet and searched and may I say I feel in love with the choices and now search these items out in the stores.  You have increased my knowledge of vegetables and their uses with your wonderful recipes.  I have always heard of fried green tomatoes but never tried them.  And I am so excited to have Red Chard again.  thank you for this wonderful service.  Organic cucumbers are so so much better than non organic I couldn’t even contain my excitement over the difference in taste.  I am so happy.

Lots of thanks for this post. I think it is a very good post. It helps us many away. So many many thanks for this article.

vacation homes

Potato and Leek Soup! But we could not contain my delight. Check out the review of GVF on our blog at www.ouralaskaadventure.com.

Thank you Glacier Valley!

The best smashed potatoes ever! We boiled both the white and purple potatoes whole then laid them on a cookie sheet and ‘smashed’ them (with the bottom of a small pot) & popped them in the oven drizzled with olive oil and sea salt to crisp up. Really, really good.