image from
image from
image from
image from 
This is my half (I'm splitting with Ali) of the Week 2 delivery from our CSA. I've packed my lunch with a little bit of everything today.

Is it lunch time yet?

image from 
I can't stop looking at it. I picked up eggs on the way home, too. Our CSA offers an egg share, but they were sold out by the time I signed up; they also offer additional shares in fruit, honey, maple syrup, bread, and late-season produce. We kept it fairly simple this year as first-timers, though we did each buy a late-season share in addition to the full share that we split.

I forgot to photograph the Week 1 delivery. Imagine... two types of popping corn, fresh rhubarb, fresh asparagus, and wee tender new garlic.

image from
image from
image from 
The eggs are from a hobby farmer named Matt that I play phone tag with a lot. Eventually, we connect and I usually pick up a few dozen eggs at a time. This week, they were mostly shades of soft, gorgeous green.

image from 
Heh. I can't stop looking at these, either.

image from

That's one of my brand new, home-grown, heirloom tomatoes! It's just a baby, but it'll grow. Kate's are even bigger -- she's blogging, so you can see for yourself (and say "Hello!").

The buttons are all sewn on the baby sweater for Project Spectrum June=Green! I've the day off tomorrow -- sisters are coming into town -- and a busy weekend planned (including the photographing of a small garden wedding on Sunday) (but also Monday off); even so, I'd like to get it written up. I love how it turned out!

It's what's for dinner (with leftovers for lunch)


I had a very busy day on Saturday.  I wanted to make a good dinner, but didn't have the time or temperament for slicing, stirring, simmering, and such.

Country-style pork ribs 

The cute little Nesco was a wedding gift from the Marshfield aunts and uncles.  The size is such that it doubles as a pretty good-sized slow cooker.  It's seen a fair bit more action than usual so far this year.

Howling Wolf BBQ Sauce 

I had purchased two varieties of Howling Wolf BBQ Sauce to try, and "The Original" was howling "ribs" to me.  The other variety I have is Cranberry Orange and I think I'll be doing some of this in a few days with a little of that.

Ready to roast

The ribs.  Country-style.  I rubbed half of them with Chicago Steak Seasoning from Penzey's that I had in the cupboard.  The other half were seasoned simply with salt and cracked pepper.

Cracked Pepper

I roasted them in the regular oven, first, for 15 minutes on each side at 400F.

Roasted and ready

I popped them into the roaster.


Poured on the sauce and cooked 'em slowly for 5-6 hours ('til DH came home).  The meat was falling right off the bone!  In the end, it was impossible to determine which ribs were heavily or lightly seasoned -- they were all delicious!  The sauce was excellent -- rich and flavorful, with exactly the right combo of ingredients for the perfect kick.

Sunday lunch

It was so delicious and I was so hungry that I didn't even take pictures.  Those are leftovers that I had for lunch the next day.  Cold.  Nom.  So good!!

Let it be known!


I have ornamented the tree with things most dear to me.

I had cookies for brunch yesterday; peanut butter balls and homemade caramels today.  I did just have some minestrone soup... with cookies for dessert... and a peanut butter ball chaser.  Oy.  Soon it will be all gone.

Speaking of minestrone soup -- this is a great recipe and QUICK, just as the title would lead you to believe.  It's a delicious, warm, nourishing soup that provides a great meal even when you're pressed for time -- as we all are this week -- throw in some ham or turkey, if you've got it, or some other kinds of beans, it's easy to play around with, too.  I have no idea where it came from -- it's scratched on the back of one of the kids' old "Book It" forms (my note from 12/4/93 says, "GOOD!)).


16-oz. can cannellini beans
16 oz. can red kidney beans
16 oz. can seasoned-for-pasta tomatoes
4 c. chicken broth
1 box frozen chopped spinach
1/2 c. orzo
season to taste

Combine beans and tomatoes in a large pot.  Add chicken broth, spinach, and orzo.  Bring to a boil, stirring to break up spinach.  Reduce heat and simmer for 10 minutes, or until orzo is tender.  Makes about 10 cups of soup.

See?  Couldn't be easier.  You've never tasted a more delicious "homemade" soup that came from so many cans.