Tackling Our CSA: Week 4

How to Use Up a CSA Share

Cheers to the extra long weekend! This short week had us trying to blow through our CSA produce (past and present). I was also silly enough to accept 10lb of cherries last weekend and I’ve been occupying myself with jams and pies ever since.

Cherry Freezer JamOn the CSA front I’m slightly produced out and my vegetable creativity went straight out the window.

Good thing I’m off to America this weekend where all I’ll be eating is Chobani, Justin’s PB, and food that can be cooked on a campfire. ooof.

Wondering what I’m talking about? Check back to the Intro Post, Week 1Week 2, and Week 3 for more CSA goodness.

What was in the basket?

  • Bok choy
  • Swiss Chard
  • Arugula
  • Mustard Greens
  • Radishes
  • Zucchini (1)
  • Kholrabi
  • Rhubarb
  • Purple Basil

CSA Week 4

How did we use the items this week?

  • Bok choy – Sautéed with onions, garlic, and sesame oil
  • Swiss Chard – Sautéed with last week’s bok choy
  • Arugula – Still in the fridge
  • Mustard Greens – Still in the fridge
  • Radishes – Prepped and in the fridge (cut the tops and the ends off and store in shallow water); marinated with salt and vinegar
  • Zucchini (1) – Grilled Zucchini and Corn Salad
  • Kholrabi – Kholrabi Fritters and froze for later use
  • Rhubarb – Froze for later use
  • Purple Basil – Grilled Zucchini and Corn Salad and dried for later use

What were some challenges/successes this week?


  • Not enough cooking days!
  • Lacking in the vegetable creativity department especially for the leafy greens. I tried really hard though and made a Pinterest Board!
  • Bitter greens – if you can’t make smoothies with them apparently I’m at a loss.


  • Tackling the unfamiliar Kohlarabi with ease, thanks Meghan!
  • Working in some past CSA produce (patty pans and zucchini) with some new produce for a fantastic grilled salad.
  • Used up most things by today – one week we will tackle everything in the basket, I promise!

PS The Kitchen has a great guide for Kohlrabi and Preserving Basil

Let’s chatHow am I doing so far? Are you keeping up with your shares better than I am? I hope I get some root veggies this week!!

Falcon Lakeshore Campground

Mr A and I ventured off to Whiteshell Provincial Park a few weekends ago and camped at Falcon Lakeshore Campground.

We camp by way of tenting so I chose a nice grassy site on the Manitoba Parks Reservation Service. They actually have photos of most sites that I tried to look at in several of the Whiteshell campgrounds and it was this feature that helped me choose the campground.

Falcon Lakeshore CampgroundWhile the campsite was perfect we found the campground to be close to the highway. We couldn’t see it, but we could definitely hear the semi-trucks zoom by at all hours. The park did have some great amenities: we did like how there was a semi-private beach that was mainly for campground guests and they also had a nice big grassy area where you could play frisbee, catch, or just lie in the sun.

The campground was also close to Falcon Beach (yes, the Falcon Beach the failed Canadian TV show was named after) – perfect for picking up groceries, firewood, or a meal.

Falcon Lakeshore CampgroundI don’t think we would camp at Falcon Lakeshore again just because of the proximity to the highway however, I do think it’s a great campground if you are travelling with kids and/or in an RV and are looking for lots of options for things to do while camping.

Let’s chatDo you like camping? Have you been to Falcon Lakeshore before?

Challenging My Comfort Zone

I’m stepping outside of my comfort zone.

San Fran Biking

They say you have to get a little uncomfortable before you can learn and grow, so that’s what I’m doing both on the blog and off. On the blog I’m writing a bit more about my fitness goals and activities and off the blog I’m teaming up with GoodLife Fitness to challenge myself for 3-months to be the best me possible.

Ha LingTo kick off my 3-month challenge with GoodLife I started off with orientation at the club, which was very helpful as I’d never been to GoodLife before. We set some goals for the upcoming three months which centre around ‘Changing Things Up”:

  • Try all the classes GoodLife offers
  • Work cardio into my routine in ways other than running
  • Incorporate new strength training moves into my routine

I then went through LifeChanger consultation where an individual walked me though the LifeChanger software and did a basic health and lifestyle assessment.

Went over 4 pillars of health: nutrition, exercise, sleep, and stress (love how they include all 4 – you can’t have good health if you’re mismanaging a pillar!), she checked some of my vitality signs and body composition (think measurements and blood pressure), and she took a look at some of my functional movements (think proper form).

Once everything was said and done a report was generated that contained all the information collected including some of the goals we made during the session and my current health age, which is 32…oy.


I look forward to stepping out of my comfort zone in the next three months and changing things up with GoodLife Fitness. I also want to send a big thank you to Amy & Bailey at GoodLife Portage & Main for the smooth transition into the club!

Golden Gate Bridge

Let’s ChatWho’s ready to BodyPump with me!?

Disclaimer: I received a complementary 3-month pass to GoodLife Fitness so that I could take part in this challenge. All thoughts and opinions are my own. 

Restaurant Review: Vera

Mr A and I finally had the opportunity to visit Vera on South Osborne for some pizza. Vera, which means real or true in Italian is a fantastic word to describe everything about the place.

Vera WinnipegRain was impending so we decided to sit inside. The place was bright and full of lots of natural lighting and had numerous pieces of artwork lining the walls.

Vera WinnipegWe started off our food adventure with a huge mixed green salad filled with lots of veggies and topped with a lemon balsamic dressing. The dressing was AMAZING – the lemon added a wonderful brightness to the salad. I can’t believe I typed that, but it’s totally true.

Vera WinnipegFor our mains we both ordered a pizza – for Mr A, a calabrese piccante and for myself traditional margherita. They were both delicious (of course we shared!) and the crust was the perfect thin-chewy you want in a Neapolitan style pizza.

Vera WinnipegI loved everything about this place and I would go back to Vera in a heartbeat. The staff was wonderful, the food was delicious and well priced, and the atmosphere was very welcoming. If you’re looking for a new pizza place in Winnipeg you should absolutely try Vera.

How to Use Up a CSA Share

Tackling our CSA: Week 3


How to Use Up a CSA Share

This basket is starting to get the best of us.

I had to say it, no sugar coating here.

Wondering what I’m talking about? Check back to the Intro Post, Week 1, and Week 2 for some happier CSA times.

Things aren’t sad per se, but we definitely did not get around to cooking and eating much of what was in the basket because of how crazy our week was. Shall I take you through it?

CSA Week 3What was in the basket?

  • Bok choy
  • Swiss Chard
  • Arugula
  • Portulaca
  • Radishes
  • Patty pans (3)
  • Zucchini (1)
  • Garlic Scapes
  • Thyme

How did we use the items this week?

  • Bok choy – Still in the fridge
  • Swiss Chard – Sautéed for dinner side dish
  • Arugula – Still in the fridge
  • Portulaca – Still in the fridge
  • Radishes – added to salads, sliced thin and marinated with salt and vinegar – I could eat this for every meal.
  • Patty pans (3) – Still in the fridge. gasp.
  • Zucchini (1) – Still in the fridge…ok this is getting sad.
  • Garlic Scapes – white bean and garlic scape hummus!
  • Thyme – dried for later use; added to pasta sauce

What were some challenges/successes this week?


  • Not cooking at home a lot lead to not eating a lot of the veggies, especially because most needed to be cooked.
  • Freezer is officially getting full. I’m scared for the future.
  • So. Much. food in the fridge.


  • Getting creative with the scapes!
  • Dried thyme for the first time (ha!). Drying herbs is so easy.


Let’s chatNo questions, but please send words of food encouragement!

Tackling Our CSA: Week 2

How to Use Up a CSA Share

Happy Thursday, friends!

It’s time once again to share a sneak peak into our CSA Basket from the week. You can also check out the intro post and our week 1 basket.

What was in the basket?

  • Bok choy
  • Spinach
  • Swiss chard
  • Lettuce
  • Green onions
  • Oregano
  • Garlic
  • Strawberries
  • Unpictured Bonus: ground beef

CSA Week 2How did we use the items this week?

  • Bok choy – still in the fridge!
  • Spinach – salads, pitas
  • Swiss chard – salads, sautéed with garlic and oil as a side dish
  • Lettuce – added to salads
  • Green onions – added to salads, pitas, pasta sauce!
  • Oregano – added to foil pack potatoes on the BBQ; baked with pork chops; added to turkey burgers
  • Garlic – added to foil pack potatoes on the BBQ; pasta sauce
  • Strawberries – ate as is; added to smoothies
  • Bonus: ground beef – frozen for later use

What were some challenges/successes this week?


  • Figuring out how to sauté bok choy so it tastes like something!
  • Carry over of veggies from one week to the next, going to have to find a way to get to them before the new basket comes.


  • Finishing up with last week’s produce – radishes marinated in salt and vinegar (thanks Karla for the suggestion!); green onions frozen in my vegetable broth scrap bag; mustard greens added into salad
  • Learning to incorporate more salads into our routine

Bonus: If you need some help with your CSA basket, you can check out some great tips from Meghan.

Let’s chatPlease send bok choy help! That is all. 

How to Use Up a CSA Share

Tackling our CSA: Week 1

How to Use Up a CSA Share

Welcome to week 1 of our CSA basket! We started out the season a little late due to some colder weather during the beginning of the growing season and some wild storms that wreaked havoc on the little plants. I’m happy to report that things are turning up and we received our first basket last Friday!

Week 1 turned out to be a very pretty basket (although I’m sure they all will be) and it became the star of the series appearing in the header photo. woop woop. Now, let’s get started with the contents!

What was in the basket?

  • Bok choy
  • Mustard greens
  • Spinach
  • Rhubarb
  • Green onions
  • Radishes
  • Dill

CSA Week 1How did we use the items this week?

  • Bok choy – sautéed with garlic and butter for a dinner side dish
  • Mustard greens – Boy did these guys have bite! We ate them raw and I also shared them with my colleagues.
  • Spinach – Added to pitas, salads, sandwiches, and smoothies.
  • Rhubarb – Chopped and frozen for use in the future.
  • Green onions – Added to pitas + still have some left over.
  • Radishes – Ate on their own + still have some left over.
  • Dill – Chopped and frozen for use in the future/over time.

What were some challenges/successes?


  • Picking up the basket on the right day – apparently my Gmail spam filters went a little off
  • Working through traditional salad vegetables (radishes + green onions) – we don’t eat salads that often, but it looks like we’re going to have to start!


  • Dealing with produce that was planned to be frozen right away
  • Making a list of all the CSA items we got to put on the fridge so we know what we have left to eat.

Let’s chatWhat can I do with mustard greens!? Anyone else like eating radishes by themselves and raw?