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vegetarian

With our Worden Farm season drawing to a close, I’ve been starting to feel a little guilty about  having never actually made it out to the farm.  Several of my friends also have farm memberships and are always telling me how fun it is to go out there each week.  Well let me tell you, they weren’t kidding!

This week we finally went with my friend Angie and her lovely daughter.  It was great to have a “pro” to show us around–Angie has been a member for 4 years–and it was fun to run into a few other friends while we were there. The girls had a blast and I literally had to pry them away in order to get Princess off to dance class on time.

As luck would have it, this week was goat milking week, where all the kids could try their hand at milking a goat.  Princess wanted nothing to do with the goat but Trouble–ever the adventurer–was totally enamored.  She wouldn’t leave the poor goat alone!
Another highlight of going to the farm is the opportunity to pick your own produce.  This doesn’t count towards your weekly allowance, it is just an added bonus.  This week we had the option of digging for potatoes or picking edible flowers.  My prissy girls aren’t exactly dig-in-the-dirt kinda kids but they loved picking flowers!

After flower picking it was time to pick out our vegetables–that is, after all, the point of going to the farm–and it was SO hard to choose!  The cool thing about the farm pickup option versus the box delivery option is that you get a total number of credits that you can use as you wish.  Thus, if you only want 5 items one week and 15 the next, you can do that.  You also get to pick exactly what you want–or need–each week.

I originally picked the box because it was more convenient (the Farm is WAY out in the country!) and because I thought it would be a fun challenge to get a random assortment of vegetables each week.  Some weeks I definitely enjoyed the challenge more than others.

But the experience of going to the farm, especially with kids, is so great that I can’t imagine not picking that option next year.  What a value!  Not only do you get a huge selection of locally grown organic produce for only $30 a week, you get a pre-paid afternoon of entertainment!  I’m a girl who knows a deal when I see one. ;-)

Here in Southwest Florida the Worden Farm season is just ending (boo!) but you will soon be able to enroll for next year.   Those of you up north might be able to find a similar local farm co-op membership in your area by checking out LocalHarvest.org.

And if you are looking for some yummy ways to use up all those fresh vegetables, be sure to check out all of these Worden Farm-inspired recipes:

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I’ve been slightly obsessed with frittatas lately.  Have you ever made one?  They are the perfect last-minute-oh-crap-it-is-5:30-and-I-have-no-idea-what-to-make-for-dinner meal.

As long as you’ve got eggs, cheese, and a little milk or cream (or even evaporated milk in a pinch) you can whip one together and throw in whatever items happen to be taking up space in your fridge.  With all those Worden Farm veggies we’ve been getting lately, our fridge is always full of a random assortment and this is my absolute favorite way to use them up.

Simple Vegetable Frittata

1 small head broccoli, cut into bite-sized pieces
1 small zucchini, cut into bite-sized pieces
2 small leeks, sliced
3 tablespoons butter
6-8 basil leaves
8 eggs
3/4 c. half & half (or milk or evaporated milk)
1 1/2 cups shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
  

1.  Lay basil leaves on top of one another then roll up tightly and slice.  Set aside.

2. Melt butter over medium-high heat in a large frying pan.  Saute broccoli, zucchini, & leeks (or other vegetables of choice) until crisp tender, 6-7 minutes.   Reduce heat to low.

2.  Whisk eggs and half & half in bowl until well blended.  Whisk in basil, salt, pepper, & cheese.

4.  Spread out vegetables in pan so they are evenly distributed.  Carefully pour egg mixture over vegetables.  Cover & cook on low until set and puffy, approximately 15-20 minutes.

There is SO much you can do to modify this recipe!  Use different herbs, different veggies, different cheese, or even throw in some cooked ham or turkey.  The possibilities are endless.

Happily linking up with my friend Jen over at Tasty Tuesday Parade of Foods

Pin It Affiliate links may be used in this post. Printing a coupon or ordering a product through this link may result in a commission, which helps pay for the cost of running this site and keeps the content free. Read my full disclosure policy here.

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creamy dill vegetable soup {stockpile meals}

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 I need to start by thanking you all for the outpouring of love and support I received on Wednesday after sharing part 1 of my depression story.  You guys are amazing!  I was totally overwhelmed and so touched by all the comments, Facebook messages, emails, & words of encouragement I received.  I am working my way [...]

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easy vegetarian goulash {stockpile meals}

February 17, 2012

My wonderful sister gets all the credit for this major family-pleaser!  She has been making a meaty version of this recipe for years–it is her family’s absolute favorite meal–and I finally got her to share it with me!  My whole family went crazy for it too, so of I’m doing the only logical thing and [...]

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roasted eggplant & chickpea dip {how to make homemade hummus}

February 3, 2012

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January 20, 2012

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stockpile meals: grilled chicken & vegetable salad with honey-dijon glaze

January 13, 2012

 Mmmmm….doesn’t this look good? My  fall-back method of cooking vegetables always seems to be roasting–I just love the depth of flavor it brings–but I don’t usually think about grilling them.  However, my Facebook friend Valerie (of the fabulous fashion blog Charmed Valerie) posted something on her status last week about grilling radishes–something I have never [...]

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stockpile meals: roasted tomato & root vegetable cream sauce over farfalle pasta

January 6, 2012

We are in Veggie Heaven! Granted some smaller members of my family aren’t quite as thrilled with all the garden-fresh meals we’ve been enjoying lately, but as a vegetarian I don’t think I’ve ever eaten so well.  Every week we pick up a new very full box of vegetables from Worden Farm & I spend [...]

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stockpile meals: black & white chili with roasted butternut squash

October 8, 2011

Remember that butternut squash I bought on a whim last week?  Well, I have a teeny tiny confession to make:  I have never actually cooked a butternut squash before, at least not one that wasn’t already peeled, mushed, then frozen.  I had no idea what I was supposed to do with it.  So it just sat [...]

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