Posts Tagged ‘flower scout’


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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In this week’s bag:

  • hydroponic heirloom tomatoes
  • green beans
  • kale
  • squash blossoms
  • blueberries
  • zucchini
  • spring onions

Better late to post this than never, right? I am just getting around to seeing these veggies for the first time myself on this late and warm Sunday afternoon. The beau and I were in Hudson for the entire day yesterday, vending at the Hudson River Exchange put on by Etsy. And after our week of traveling, I’m finally ready to dive in and enjoy the freshness.

I had big hopes for the squash blossoms, wanting to stuff them with some sort of “cheesy” veggie mix, however, I think we waited too late. Only three of them aren’t mush (I placed the pretty, non-mushy ones on top), so, they’ll probably end up fried and added to a salad.

I would like to spiral the zucchini and make a quick and flavorful red sauce using the tomatoes to top things off. I’ll most likely use the onions in this sauce too! The kale will for sure end up in our morning shakes and these blueberries are so sweet, we’ll probably just enjoy them by the handful as a snack throughout the rest of the evening.

Which leaves me with the green beans, the one veggie I never know what to do with. I can only tolerate a certain amount of them at a time but I do enjoy them sauted with garlic, lemon juice and crushed red pepper; so that’ll be a side dish at least twice this week.

I mustn’t chat for too long; I’ve got half of the apartment left to clean before I can start talking about dinner. I’ve said it before but when I have a clean home/apartment, I seem to have a clearer mind with more motivation to not only eat well, but workout too. My goal is to start off this normal week (no travels planned) as clean as possible in all aspects of my life. Cheers to a happy, healthy and active week my friends!

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In this week’s bag:

  • salad mix
  • pea greens
  • cherries
  • raspberries
  • cabbage
  • cucumbers
  • yellow squash
  • summer corn

Those cherries are so sweet! They were a nice little surprise to the bag, along with the cabbage; they weren’t in the original email sent out Sunday evening. I’m super excited to see the salad greens because we’ve pretty much used up all of the salad growing in our garden on the porch and I am craving salads during this super humid weather.

The yellow squash will be given to a co-worker of mine because yellow squash is the one vegetable I hate. It was the one vegetable/food item I was allowed to skip eating growing up; for my sister it was tuna noodle casserole. Oh, I can smell it now all fried up- oh, I can’t stand it. I’m happy that these veggies are all “hearty” or won’t spoil in a day or two. The beau and I have a busy weekend away from the apartment and won’t have time to gobble them up until Monday… when on Tuesday we leave for Philadelphia for a couple of days.

Now the raspberries, I do have plans for those little juicy fruit bites: chia seed pudding!


Sorry for the sloppy photograph- I carried this to work and then stuck it in the fridge to eat for my mid-morning snack.

This recipe is so simple and depending on how it’s served, is considered one or two servings of fruit. Tons of calcium, fiber, antioxidants, and omega-3 fatty acids. For a single serving, just mash up one banana, add 4 teaspoons of chia seeds, about half a cup of coconut milk (or your favorite) and a tiny splash of vanilla extract. Stir and set in the fridge for 1-2 hours. The seeds get gelatin-like and I swear, it tastes like pudding. Top with more fresh fruit and enjoy! I’ve been craving this after my runs in the morning because it’s nice and cold, and the beau enjoys it after dinner because it’s naturally sweet.

The weather is suppose to break and not be so humid- hope you all keep active this weekend. I’ve got a long run planned before leaving for Vermont and will surely pack a big green salad for the road. Stay healthy and happy! Here’s a video for some dancing- never stop moving!

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In this week’s bag:

  • head lettuce
  • spinach
  • markristo misto salad
  • strawberries
  • carrots
  • jerusalem artichokes
  • sugar snap peas

Great selection this week! The strawberries are even more red and sweeter than they have been the last two weeks and are the most delicious snack at my desk at work. The beau has been on a big shake kick now that he has a vitamix and I’m pretty sure the spinach will become a tasty breakfast blend. The last time we had jerusalem artichokes, they were ah-mazing! in our breakfast hash… we’ll have to make a run to Trader Joe’s for some firm tofu to create a Sunday brunch hash and scramble (my favorite).

I may whip up some sort of raw carrot salad this weekend using my spiraler and sesame seeds– maybe with a peanut or tahini sauce? They are of course great roasted or in a stir fry but with the weather starting to warm up (happy summer solstice!) I’d prefer to eat as much raw food as possible. Last night and this morning for breakfast I crunched on the sugar snap peas- my first tasting of this vegetable since last year! So good! Tossed in a salad with some dried cranberries and nuts, simple but a well balanced and refreshing lunch.

Our Flower Scout bouquet came all purple, but I had a couple remaining white flowers from last week that were still perky that I added. I might say this every week, but I sure do love fresh flowers in the apartment. I am not the neatest person but having that constant bouquet on my night stand (log) really perks me up. This is an expense that I refuse to give up because it truly makes me happy.

June is the month of celebration for the beau and I, and this weekend I have four more birthdays to celebrate. Four! On top of that, it’s the Farmer’s Market, I’d like to run six miles, hike nineteen and reach three new summits. Food will surely be fueling these activities and hopefully they’ll all be clean and healthy. Cheers to being happy, active and loved by many!

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