I love Thursday's! Thursday's are my Friday's, since I don't work again 'til Monday. Better yet, they're also the day of our CSA's pick-up. Going out to the farm to pick up our box is kind of like Christmas. You get this huge box and you don't know what you're getting...ooh how exciting! Today we received some super huge carrots in our box-amongst other produce. Check out Tyler! Their almost bigger than him.
They're definitely bigger than Zoe...Absolutely too cute!!!
Anyhow, my poor babies have not been feeling well. Mostly Tyler has been sick and now Zoe has a cough. As for Daddy and I...very little energy...augh! It's ok, we should all be up and running around in no time;D Besides, today has been the perfect "Spring Day". Warmness and Sunshine...the birds are singing...okay, I'm beginning to sound like a Disney Song, so I'll stop! lol
I've included a recipe from the family who runs our CSA-Michelle at Rancho Piccolo - If your in the northern central valley of California (Merced/Modesto/Stockton/Oakdale/Turlock) area and are interested in joining, please click on the link below. They're an absolute wonderful family! We're proud to be a part of this CSA.
1 tbsp olive oil
2 lbs. boneless lamb shoulders, cut into 1 1/2 in. pieces
1/2 tsp. salt
freshly ground black pepper to taste
1 large onion, sliced
2 carrots, peeled and cut into large chunks (optional)
3 cups water or as needed
3 large ptotatoes, peeled and quartered
1 tbsp chopped fresh rosemary (optional)
1 cup coarsely chopped leeks
chopped fresh parsley for garnish (optional)
12oz. Guiness stout
1 cup pearled barley
Heat oil over medium heat in a large stockpot or dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Add Guiness Stout and season with salt and pepper.
Add onion, carrots, barley and parsnips and cook gently alongside the meat for a few minutes. Stir in the water.
Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used and if it is tender yet.
Stir in potatoes and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley. Enjoy!
If you're interested in finding an organic co-op/csa in your area, please visit www.localharvest.org