Archive for the ‘Troy goodness.’ Category



In this week’s bag:

  • arugula
  • radishes
  • yellow and red tomatoes
  • shitake mushrooms
  • leeks
  • zestar apples
  • clapp pears

This week has been a crazy one! Not only am I working more hours, but it’s Troy Night Out tonight AND the beau is leaving for a mini vacation to Maine tomorrow. We’ve been scrambling to get the apartment cleaned, laundry washed and fresh meals prepared. I did double workouts twice this week and am thankful that today is a scheduled rest day because I needed the two extra hours of sleep… tomorrow’s long run should be interesting.

Last night amongst the craziness, I ran home to whip up a quick dish for dinner; hence why there are two photographs. I made a stir-fry using the tomatoes, leeks, shitake mushrooms, some leftover kale from a previous week and added some spices, balsamic vinegar and farro. Who said clean food can’t be fast, easy and cheap?!

Because I’ll be alone the next five days, I’ve already made some plans and lists of things that I need to get done. I don’t know what it is about being super busy, but it motivates me to be super organized and complete things that have been on the back burner. Makes me even more busier but… I feel accomplished. Until I burn out. But at least my closet will be organized and my desk will be clear. 

Sunday despite the prediction for rain, Paula and I will be heading back up to the mountains to reach three more summits! We’ve already experienced so much rain this summer that at this point, I could care less; especially because we aren’t staying overnight. Monday will be a laundry day- hand washing items, sorting, donating, and choosing the items that will carry me into autumn. Oh! And speaking of clothes, I’ve ordered a pair of jeans online and am anticipating the perfect fit. I’ll most definitely share if there’s success!

Being home means being in the kitchen to prepare more meals! Because I used up most of the veggies last night, I may check out Engelke Farm to see if they’re open- if so, I’m going to get me some cherry tomatoes and eggplants! I’d love to make an eggplant parmesan and a dish of roasted tomatoes and vegan cheddar biscuits! I found a dinosaur cookie cutter one day walking home from brunch and I’ve been dying to use it. Lastly, I’m not a pear person. But I’m a crisp kind of gal. I’ll search the internet for some recipes and combine what I think sounds delicious and try my hardest at baking.

newveggieart!Lastly, I’d like to share with you this new print that I have to hang in our tiny kitchen! The beau has actually been working on this print for the last couple of weeks and I’m so happy with the way that it turned out. It features some of our favorite seasonal fruits and veggies that we’ve received over the past year as a Field Goods member. Super cute, right?

Have an action-packed holiday weekend! Hope it’s filled with good food, good times and good vibes!



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In this week’s bag:

  • white eggplant
  • white lady peaches
  • swiss chard
  • heirloom tomato
  • field greens
  • walla walla onion
  • zucchini
  • honey dew donut peaches

Lately my schedule has been overwhelming: work until five at my day job and then work until seven at the store, five days a week. It’s tough getting out of work so late. I’m typically starving by then and Wednesday night was no exception. And because of this new schedule, the last thing I want to do when I get home is cook a fresh meal… but it’s the only thing I crave!

So, I dug through our Field Goods bag, took a look at what I had leftover from the previous week and got to work. I ended up chopping up the onion, the entire white eggplant, some leftover baby bella mushrooms and a whole FG tomato and just let it all cook down until the eggplant was nice and soft. I kept the seasonings simple with garlic, s&p, crushed red pepper and a splash of balsamic vinegar; tossed with mushroom and garlic orzo from the Farmer’s Market and topped with basil from the garden, it was a great, hearty dinner. Sorry no photograph, remember, I was starving!

No big plans with our bag this week, other than maybe finally trying to make zucchini fritters. I’d love to add some Indian spice to them to maybe mimic pakoras and find a good onion chutney to dunk them in; that is one food I do miss eating when dining out at Shalimar.

The peaches are already about half-way gone (they are so sweet and are the perfect snack throughout the day), the salad greens will become delicious salads, which leaves us with the swiss chard. It’ll honestly end up sliced in a stir fry which I don’t mind, adds plenty of color and texture.

I’ve got a busy day today and will then be heading to the mountains early tomorrow morning to hike my 31st peak. I’m getting so close to the end of this goal that I just wish I could take a week or two off from work and spend some time in the mountains. I didn’t take a summer vacation this year and may do just that in October.

Cheers to wishful thinking and active goals!

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In this week’s bag:

  • green beans
  • tomatillos
  • peaches
  • frying peppers
  • sungold cherry tomatoes
  • tuscan kale
  • lettuce mix
  • cantaloupe

The cantaloupe smelled so good in my office! I rarely eat my melon when served a fruit salad but when you get it this fresh, it is so sweet! I thought I was gonna cut right into it when I got home but the beau had dinner waiting for me… corn chowder!

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It was a little purple in color because he used last week’s FG purple carrots and blue potatoes. The corn was a frozen FG delivery from this past winter and the chorizo that we topped it off with is our most favorite discovery from Trader Joe’s. We are hooked! I’ll share our taco recipe soon using this ingredient. Back to the soup, with some bread to dip, it was a great meal. He used this recipe.

On to this week’s plans to use up the veggies: the beau has been patiently awaiting the arrival of the tomatillos; he makes the best tomatillo salsa around! Every time he makes it, which is only once or twice a year, we always joke that he should jar it up and sell it at the market. You’ll have to beg him for the recipe; I have no clue what’s in that dip of deliciousness. I think he did mention also using up the peppers for this salsa.

I’d prefer not to put this kale in our morning shakes only because it’s my favorite variety. Instead I’m thinking about this dish that I’ve made in the past and can’t get enough of. My love of all things kale and coconut unite in one meal- so good! I’m heading to Massachusetts this weekend to visit my partner in crime and I may bring all these ingredients with me to devour once we finish our ten miles. The perfect post-run breakfast!

Those peaches! So many peaches! They are perfect; I tried one this morning for breakfast and brought two for snacks. I also brought a big salad for lunch using the lettuce mix with some homemade roasted red pepper hummus, peperoncinis, a handful of the FG tomatoes, shredded FG purple carrots and a pita. Today’s a good day!

As mentioned above, I’m hitting the road for Mass. this afternoon and will be disconnected for the next two days. I rarely get to see this friend and want to give her my undivided attention. The Nikon D300 is charging, my bags are packed and so are my sneakers. Friends who run together, stay together!

Hope you all have a healthy, productive but fun weekend!

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In this week’s bag:

  • nectarines
  • golden plums
  • red tomatoes
  • romaine lettuce
  • joi choi bok choy
  • purple carrots
  • red, white & blue potatoes
  • blackberries

I didn’t get an opportunity to check out the veggies until about ten o’clock last night, hence the bright light of the bedroom. I had to carry the mini table into the bedroom because our living room was pure darkness; we don’t have a light just yet. I’m glad I did, many of these veggies needed to get into the fridge asap.

We decided to add-on the extra fruit subscription because the past couple of weeks that we’ve received our bag, we’ve been jealous of the fruit available and the fact that we didn’t jump on it sooner. The blackberries I’m going to share tonight at a little get-together with my friends from China; they are big, sweet and will be perfect paired with wine and an assortment of snacks. I look forward to this night each year to catch up and reminisce on our trip.

No late night for me, I’ve got a long run at 5am tomorrow and the Farmer’s Market following that. The beau is teaching a class at the local arts center and then we have to rush off to Albany for a wedding at the State Room. I’m pretty excited a) because I’ve never been there, b) I enjoy getting all dolled up lately, and c) there’s an open bar. Nothing but relaxation and cooking planned for Sunday.

Because I’m the fan of bok choy, I’m going to make a big stir fry with mushrooms and shredded carrots over rice. We picked up some Braggs liquid aminos that I’d like to experiment with instead of using tamari; my personal favorite. I’m also the one in the apartment that eats tomatoes so I’m most likely going to search the web for a new Indian dish that incorporates them. The nectarines are sweet! I had one for snack this morning and those plums intrigue me; I’ve never had a golden plum. Hopefully they are just as delicious as the purple variety because I’ll eat a couple prior to my run tomorrow morning. And as for the potatoes, those will probably wait patiently in the basket they are kept in until the evening that we crave a tofu scramble with homefries. Those evenings are the best.

It’s suppose to be a gorgeous weekend, hope you all get outside to enjoy it! Anyone looking to run 10+ miles, text me tonight. Anyone not looking to run 10+, I don’t blame ya! Leave me words of encouragement; I like to use it as motivation to finish what I set out to accomplish. Stay happy and healthy my friends!

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Reading: I’m about halfway finished with Following Atticus: Forty-Eight High Peaks, One Little Dog, and an Extraordinary Friendship by Tom Ryan and I love it. I actually started reading it back on July 4th on the train down to NYC, but because I had three other books out at the time, this one took the backseat. I’ve only hiked one mountain in New Hampshire but can relate to many of the stories because of my personal journey to become a 46er. A close friend of mine just moved closer to NH and I have high hopes of visiting her and heading out for some long hikes. Most likely not this summer but hopefully this autumn.

Watching: Now that we have the Internet, we are starting to catch up on all of our shows. Don’t cringe when I tell you this but… we are officially caught up on The Bachelorette AND got to watch the finale live at Phil’s house. Thank you Phil! Surround sound and homemade kettle corn, I’ve got the best friends in town. I’m not going to discuss the outcome because I know that a few of you out there haven’t seen it and I don’t want to spoil it. Let’s just say, it was NOT I was expecting/had hoped for. Let’s see… Breaking Bad and Mad Men both have a new season up on Netflix, I’m dying to see the last season of Sons of Anarchy and I have to check if there’s any random Modern Family episodes out there that I haven’t seen.

Loving: The last week of cooler weather was absolutely fabulous. Unfortunately for me, I pulled a muscle in my right shoulder and missed out on all those morning runs. Today was my first day back out there in a week and despite the soreness and slight pain, it felt great to be in motion once again. I was starting to feel anxiety because I couldn’t run; it really is my time to work things out in my head. I’m looking forward to attempting a super long run this Saturday and feel super accomplished once I get home to shower before working the market. I’m also loving the following: whoopie pies, a freshly swept and mopped apartment, buffalo chickpea dip for dinner, MGMT radio on Pandora and kitty kitty cocoa puff when he’s trying to apologize for shitting on the curtains. Yes, that happened this week. Twice.

Wondering: If I can paint our kitchen? Our landlord has already approved us painting the bedroom and living room walls white, but I’d love to have a chalkboard wall in the kitchen. Oh! And have you checked out Vegan Cuts lately? You may see some familiar faces and deals featured on their website.

Looking forward to: Next weekend when I head to Massachusetts to visit Lindsey! I haven’t been out to visit her since my 25th birthday and she recently moved- I can’t wait to check out her new digs! She’s going to run my long run with me (ten miles) which I’m psyched about because each week I set out to do them alone. It gets lonely out there sometimes and the change of scenery will hopefully make the miles fly by. I can’t wait to have her all to myself and catch up like the good ol’ days.

Thinking about: A family that I know that was impacted greatly by a fire earlier this week. As you may have heard, Augie’s Family Style Italian Restaurant burnt to the ground on Monday. As you may not have known, the owners- the Vitiello family- were the people that I worked for for six years, taking care of their four kiddos. I have many great memories in their restaurant and personally know many of the awesome staff members. Augie has set up a fundraiser for his staff, so that he can continue to pay/support them during the rebuilding process. If you have any extra cash and would like to donate, visit the webpage here. He’s offering different valued coupons should you choose to donate at those levels ($25, $100, $250). It says a lot when the community has already donated more than $10k in just four days; thank you ahead of time if you choose to support, even if it is just ten bucks.

Eating: The beau and I were on an Indian kick but that all changed when I got a hankering for buffalo chicken dip. His solution: buffalo chickpea dip! So, so good! Besides a couple random dinners, we had stir-fry, summer salads, plenty of green shakes and even some apples dipped in cookie butter. I know I’m saying this a little prematurely, but I seriously cannot wait until autumn! It’s my favorite season and I can’t wait to go apple picking because these leftovers from last year are tart! I can wait and will enjoy every summer vegetable as much as I possible can.

Planning: my workouts for the next month to ensure myself that I’ll be prepared for next month’s race. It’s been over a year since I’ve last raced and I don’t want to get anxious and feel unprepared. I’m still setting a pretty high goal for myself and with having to skip two long runs so far this month, the goal right now seems out of reach. I’ve got some hard work ahead of me but I’m willing to give it a shot!

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In this week’s bag:

  • cucumbers
  • rainbow swiss chard
  • eggplant!
  • green peppers
  • sweet corn
  • pear tomatoes
  • yellow banana peppers
  • apricots
  • and a mystery green… maybe arugula?

This is a great week of produce! Friday morning when I finally got around to unpacking it, I was excited to try an apricot; I’ve never had a raw one before! The verdit: tastes like a peach! Sweet, juicy, and with a tiny pit in the middle, super easy to enjoy. It was a great pre-breakfast treat.

Because we already have three ears of corn in the fridge and a big zucchini left over from last week, I may attempt a fritter. The beau laughed at me because he thinks I’m making a zucchini fritter up; I’m shocked that he’s never had one! My best description was a “grated zucchini with a potato pancake texture.” That sounds about right, right? I’m going to add in some fresh corn to the mix and fry ’em up!

Now the swiss chard will either become a green in a stir fry OR I may attempt to recreate a dish that I made last month. On our George Foreman grill, I grilled up some red onion, zucchini and squash slices that had been lightly tossed in EVOO. I had quickly blanched the chard leaves in a pot of boiling water after de-veining them; this time I might skip that step to keep them a little more heartier. Once the veggies we done, I filled the leaves with the veggies and sprinkled on some shredded Daiya mozzarella cheese and fresh basil. I then rolled up the leaves, and put those on the grill to heat up and melt the cheese. They were AH-mazing! Not enough for a meal, but the perfect sized (and tasting) appetizer.

Tonight we are heading to Tanglewood for the Boston Symphony Orchestra (!) and I’m going to make a little summer salad to enjoy for dinner. It’ll consist of the corn, tomatoes, chickpeas, onion, fresh basil, lemon juice, and crumbled tofu. I also picked up a baguette today at the market with the hopes of making a roasted eggplant dip: eggplant, a red pepper, and onion roasted in the oven then blended until smooth. Smoked paprika and crushed red pepper will definitely be present. This is going to be the best picnic ever!




I’m sad to say that the Flower Scout is saying buenos noches for now to her weekly subscription. She’s going to continue making a few bouquets a week for special occasions and for her own home which will in return, give her more time to tend to her garden. Not going to lie, my heart sunk a little with this announcement but I can only support her decision, knowing that I’ll be able to request bouquets as the occasions arise. They really do brighten up our apartment and attitudes.

On a different note, I’m happy to report that the beau and I now have access to the internet at the apartment! Can I hear a whoop whoop?! Happy dance all around the place! That means the whole list of stories, experiences, questions and finds that I have running through my head will be shared soon! Happy Saturday and happy healthy eating! Cheers to being connected once again!

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In this week’s bag:

  • salad mix
  • basil
  • fresh german white garlic
  • red beets
  • early haven peaches
  • yellow carrots

The smell of peaches and basil filled our kitchen this morning! Everything is so fresh and green, our fridge is filling up!


I plan on roasting the beets and then adding them to a cold kale salad. A couple of Sunday’s ago at brunch, Chris over at Carmen’s Cafe made me the delicious salad pictured above that I’m going to try to recreate. Super simple: beets, raw kale, chickpeas, quinoa and an orange vinaigrette.  The kale was soft as though it had been massaged in the vinaigrette for a while, so this’ll be something that I make in the morning and enjoy later in the day. We have a lot of kale growing on our back porch and already throw some into our daily shakes.

With the oven already on, I may roast up the carrots as well. This short break in heat is wonderful for cooking in our tiny kitchen and Sunday’s weather is looking gloomy. I don’t want this basil to go to waste so we may whip up a pesto and pop it into the freezer; we already have a lot of garlic scapes pesto in our fridge to finish up first.

The peaches are so sweet and juicy, I was thinking about grilling them up. Have you ever grilled a peach? Maybe thrown into a big salad with walnuts? I think I’m onto something good!






Had to share a couple of photographs of my Flower Scout bouquet this week; I’m in love with the colors. Colie, the girl behind the bouquets, had a wedding this week and I was fortunate enough to benefit from this. That pink zinnia is my favorite, but that pop of orange from a simple marigold really just reminds me to stop and breath deeper.

Happy Friday and cheers to a healthy weekend filled with activity, tasty food and laughter!

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