Bag O' Veggies

We started our second food box at the end of August. This one is just veggies by Riverbend Gardens, a farm within Edmonton City Limits. Mike picks up our bundle every Thursday at the Acme Meat Market. The variety has been pretty good. Unlike the Organic Food Box, you can't swap or add veggies. Riverbend Gardens puts together the bag of their freshest and you pick it up. The price is much nicer than the organic box. This one works out to $25 a week. Of course we still have to go out and get fruit.

The Cabbage is Hiding in the Back. It knows it's a Disapointment.

This is what Week 2 looked like.  There are a few constants in the bag. You will always get a few onions (red and white), a bag of carrots and a bag of potatoes (this time they were purple!). From what I can remember (and see) of week 2, we also got 4 ears of corn, broccoli and cabbage.

Really, a Pumpkin.

This was week 4 all nicely laid out. You can see we got the usual onions, carrots and potatoes. In addition we had some beets, a purple cauliflower and a pumpkin!
The down side to this box is that our fridge is bursting with onions and carrots. We just don't eat them fast enough. An upside would be that Mike and I have willingly eaten cauliflower for the first time in our adult lives. How can you say no to cauliflower when it's so pretty!

This food 'box' only runs for 6 weeks. Next Thursday is the end! I look forward to it next year though. I think this is one Mike and I will be signing up for again.

Links
Riverbend Gardens
http://riverbendgardens.ca/

Labneh

I used to work in an area with a prominent Lebanese community. I was always jealous of their lunches. Everything was so delicate and interestingly flavoured. I love living in such a multicultural city. The lunchroom is always so much more interesting.
This is where I learned of Labneh, a Lebanese cheese, which has the consistency of cream cheese. The lady that explained how to make it started it from whole milk. I just googled it when I got home and found a short cut.
Essentially you would make yogurt with the whole milk and then strain the yogurt to leave the creamy curd. I've looked into making yogurt before, but the temperatures in my apartment are very inconsistent. I'm concerned that I would uncover it to find a whole green community has taken over the milky-yogurt. This would turn me off dairy. Then I would have to eat small fish bones to meet my daily calcium requirement. Thus the cheater way.
I start by buying plain yogurt and skip right to the straining.

Double Awesome Points for Local Yogurt

You will need some cheese cloth, a mesh stainer and a bowl. If your bowl is shallow like mine don't forget to empty the whey every now and then. This would also be a good time to gather the edges of the cheese cloth and give it a twist. I filled mine too high, so I was unable to tighten the cheese cloth from the start.

I usually let the bowl sit in the fridge for 48 hours. I was impatient this time and took it out after 24. Don't do this-it's not same.
Once it's ready sprinkle it with salt and dried oregano, then drizzle with olive oil. Devour with crackers or pita chips.

I Want You

You can change up the flavours too. I've been meaning to add some minced sun-dried tomatoes or olives. The original way is just so delicious that I've haven't gotten around to experimenting. There's always next time.