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I went and picked up my CSA share (My roommate Catlin just informed me that I have yet to say what CSA actually stands for. Ok here it is, Community Supported Agriculture) tonight at Bolsa (a restaurant here in Oak Cliff) and I was thrilled with what I found inside! Some pictures for your viewing pleasure.

My bag when i first picked it up.My half-share of produce for the week. With my CSA there is an option of buying a full or a half-share. A full share is supposed to be enough for a family of four, while a half-share is good for two. Or in my case one person who eats a lot.Alternate produce view.A yellow cucumber…exact name unknown.Farm fresh tomatoes….cannot be beat!Pattypan squash….yes pattypan. I am proud that I knew the name without the assistance of google. Any suggestions on what to do with this thing would be greatly appreciated.More tomatoes.Squash….zuchinni…(is it just me, or does the squash in the middle resemble cookie monster a little…ok, it might just be me)

Local peaches and pears.

I have to buy a little produce to supplement what I get on a weekly basis. For example I eat an apple almost every day, and I buy these weekly. I also buy spinach every week for my smoothies and to make salads and sandwiches. Lately I have been watching the specials to buy summer berries and cantaloupe. I had no idea how much I loved raspberries until this summer. Amazing.

 As a bonus I am going to throw out a muffin recipe. This recipe is not ‘healthy’ or by any means what one would call diet food. But that’s ok, because I am trying hard to distance myself from the mentality of thinking that I can’t have food because it has fat in it or it has too many calories. I am training for a half-marathon, and let me tell you I have been hungrier than I have ever been in my life, so a few extra calories are ok in moderation.

These muffins were made by the request of my co-worker Lisa. I love Lisa. She is usually the first person I see every morning when I get the Library. More often than not we are strangely wearing very similar outfits or color combinations. She is also a bright and cheery person who puts up very well with strange questions from library patrons such as “do you offer marriage counseling?” and “do you know where I can buy chairs here for a church in Mexico?” (These are real questions people).

So when I heard through the grapevine that Lisa’s birthday was today I asked her what I could bring her. She thought about it and then requested my “Healthy banana muffins”. I had made some variation of these before that had very little oil and were made with whole wheat flour, and Lisa really liked them. So, I went home got to work, and this is what came out.

Lisa’s Banana Honey Muffins

Ingredients:

Dry ingredients:
1 Cup flour (I used white wheat)
1 cup almond meal (if you don’t have this another cup of flour will do the same thing)
1 tsp baking powder
1/4 cup brown sugar
1/2 tsp salt
Wet ingredients:
1/2 cup honey
3 tsp coconut oil
2 tbsp molasses
2 egg whites
2 bananas

Directions

Pre-heat your oven to 300 degrees.

In one bowl mix together all the dry ingredients. If you would like you can sift them.
In another bowl combine the wet ingredients.

I used frozen bananas in this recipe. I made sure they were defrosted before I mixed them with the other wet ingredients. I let them sit out for a few hours in the refrigerator and then I microwaved them for 30 seconds.

I mixed all of the wet ingredients together well, almost whisking, before going on to the next step.
Next incorporate the wet ingredients with the dry. Mix only until the wet and dry are mixed. Be careful not to over mix.

Set out your muffin tin and grease it with or without liners. Fill each cup 3/4 of the way full.

Bake at 300 degree for 20 minutes, or until a toothpick comes out clean.

Number of Servings: 12

Printable recipe