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KATHRYNGC Posts: 8,187
4/14/19 6:40 P

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SKINORGANICS: Where did you find the tropical spinach,?

I bought some sunflower sprouts and pea sprouts at the farmers market.

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4/14/19 10:09 A

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Chaya, or tropical spinach. Incredibly high in nutrition and prolific.

KATHRYNGC Posts: 8,187
1/28/19 5:15 P

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A very small type of garlic. Told keeps longer than the larger types which roast better.

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KATHRYNGC Posts: 8,187
8/14/18 12:16 A

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Purple beans!

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KATHRYNGC Posts: 8,187
10/2/17 6:15 P

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TRISHP115: Here in Kent, OH, they move the farmers market at the end of Oct. to be inside a church until May. It is still nice to go there to get apples, roots crops, and late lettuces. The most of the regular vendors move there for the winter. My daughter will not need me the third weekend in Oct, so am looking forward to going there at that time. By then should be a good selection of squash. At the old farm, I discovered a large cherry tomato called JENNY. It was stated on sign that they were good for roasting, so tried it. Is a nice addition to a pan of roasted veggies. I just threw them on top for the last 15 minutes in the oven. Was good.

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TRISHP115's Photo TRISHP115 SparkPoints: (12,232)
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9/30/17 8:06 P

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Go back to the Farmer's Market Monday...Last week, I got a fresh ginger. She said I could freeze it and just grate what I needed...So I guess I will try that.

They are going to try a winter Farmer's Market. I am looking forward to finding out how that one will work.

I am losing weight 10% at a time. I can do this!
Goal: 5 pounds a season.


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KATHRYNGC Posts: 8,187
9/25/17 8:13 P

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TRISHP115: I know you can eat squash blossoms as well as nasteriums. Could it have been one of those?
I have never heard of oca , either. I did try quinoa and really liked the heirloom type called Red Inca. It is in organic section. Has a bigger grain so you know you are eating it.
I stopped at a little farm going thru a state park. The family leased the land for 60 years but not allow to use gasoline power machines. They use no chemicals and do a lot by hand as well as the two HUGE horses to plow. Pick out a squash called delica. Think I had it before, Not sure so got it to try. Pretty sure will like it because I like squash.

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9/24/17 2:03 A

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Got a flower to eat at the farmer's market last week. Not sure what it is..we ate the whole plant. It was a really small yellow flower. My farmer's market is on Monday. I am looking forward to seeing what they have there...and even more excited to drop off some of my honey for them to sell.

I am losing weight 10% at a time. I can do this!
Goal: 5 pounds a season.


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KATHRYNGC Posts: 8,187
5/8/17 8:37 P

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Am not a garlic fan. However, while at the farmers market I saw very large blubs of different types of it. Talked to the grower. I roasted it and liked it ok, but fell in love with black garlic. I will actually eat the raw clove. Not the others...just the black one.

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MASHELDON's Photo MASHELDON SparkPoints: (44,365)
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1/6/16 11:48 A

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Just picked up some dates, where have these been all my life??

For I Know The Plans I Have For You declares the Lord, Plans to Prosper You and Not Harm You. Plans to Give You Hope and a Future.

Jeremiah 29:11


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CD6902739 Posts: 155
8/25/15 7:29 P

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I have no idea what oca is! Will have to look it up after I visit SP this evening.

Tried nutritional yeast today for the first time. I made up a batch of low carb colcannon with 3/4 head of cauliflower (that was threatening to go bad if I didn't cook it up!) a medium baking potato nuked and 4 cups of torn up kale. I mashed it with salt/pepper and a healthy teaspoon of minced garlic and two tablespoons of an olive oil I had in the pantry forever that had rosemary in it. Was good, but I missed the butter of traditional colcannon. So today's portion (I split it into 4ths for lunch this week) I added nutritional yeast. I've read raves and raves about the stuff but have never been brave enough to try it. It didn't smell great, but I'll be darned, it added a something to the dish that worked! I may add a bit more water to it when I reheat the dish with some more nutritional yeast (also called nooch) tomorrow.

off to look up borage and oca.
Cheers! Teri

NOEDEMA Posts: 1
8/3/15 7:31 P

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I've been growing borage for years and finally ate some, had to get past the fuzzy leaves. What was I waiting for? It tastes great!! Planning on using the flowers tomorrow maybe in tea. emoticon

IMAVISION's Photo IMAVISION Posts: 22,595
2/28/15 2:32 P

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While oca is not exactly a "new" discovery for us, I want to make stuffed goose breast with caraway & apples - replacing the potatoes called for in the recipe with cherry red oca. That should prove to be a real taste sensation. emoticon

God bless!



Something to know about this gal "Ima" - I follow the Savior of the world!

I stand in awe of the salvation, through Christ Jesus, that Creator God has granted me. May you enjoy the same!

I am so very thankful that the door of access is permanently open to The Creator & His beloved Son, Christ Jesus!

"Blessed is the nation whose God is the Lord." ~ Psalm 33:12 --- IN GOD WE TRUST

WENKEL1020's Photo WENKEL1020 Posts: 92
1/30/15 11:01 A

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White asparagus is amazing. It is a bit more tender then green, but still a wonderful taste. We used it in our stir fry and I made a creamy potato/ asparagus soup with it. Both very, very tasty. emoticon

"It is never too late to be what you might have been."--George Eliot


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WENKEL1020's Photo WENKEL1020 Posts: 92
1/22/15 1:37 P

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I received white asparagus in my Bountiful Basket this week. So excited to try tonight in our stir fry. We love green asparagus, so I'm interested to see if there is a big difference. emoticon

"It is never too late to be what you might have been."--George Eliot


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SEAOFCARNAGE's Photo SEAOFCARNAGE SparkPoints: (96,365)
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1/17/15 1:02 P

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I tried squash greens a few months ago. Even my partner thought they were pretty tasty. They are a lot of work to prepare though. You have to pull the strings out of them. But overall a bit like rough radish greens and kale.


"UNLESS, unless someone like you cares a whole awful lot, nothing is going to get better. It's not" ~The LORAX

Be the change you wish to see in the World~ Gandhi www.seaofcarnage.wordpress.com


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AEVANSNUTRITION's Photo AEVANSNUTRITION Posts: 1,198
1/6/15 8:22 A

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We always use leeks in soups. Or I'll add them to stir-fry type dishes. :)

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MASHELDON's Photo MASHELDON SparkPoints: (44,365)
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1/5/15 12:06 P

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I want to try leeks any suggestions?

For I Know The Plans I Have For You declares the Lord, Plans to Prosper You and Not Harm You. Plans to Give You Hope and a Future.

Jeremiah 29:11


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REBCCA's Photo REBCCA SparkPoints: (514,367)
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1/5/13 9:08 P

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I like to make veggie (mostly root veggies) medleys that almost always include beets. Today I added chunks of local organic kabocha squash. Nice new addition! emoticon

"'Enough' is a feast. Buddhist proverb


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CSAGIRL's Photo CSAGIRL Posts: 234
12/17/12 8:37 A

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Here's a new one for me: studtgarter onions (I think I spelled that right).

They are tiny little onions, super super sweet. I found them at this weekend's farmer's market.

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CSAGIRL's Photo CSAGIRL Posts: 234
12/5/12 11:32 A

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This is such a great thread! Just when I thought I'd heard of (and tasted) everything, one of you mentions something new.

At last week's farmer's market, I bought a bunch of kohlrabi, with the intention of slicing it raw for my daily salad.

These ones came with their gorgeous greens still attached, so I sauteed them up in the same way I do with kale, chard, or beet greens. Guess what? Delicious!

I'm so happy to have found a new cooking green: kohlrabi tops!

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PENGUINPIE's Photo PENGUINPIE Posts: 3,146
11/18/12 11:57 A

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I had Napa Cabbage for the first time this week, courtesy of my CSA. It is quite delicious--much milder than regular green cabbage.

Another new one for me this season has been kohrabi, which I have gotten 2-3 of every week for at least a month. I've tried it all kinds of ways--raw, steamed, in curry, and my favorite, roasted with a little olive oil and salt. Yum!

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BARRISTER2011's Photo BARRISTER2011 SparkPoints: (765)
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9/30/12 8:59 P

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I bought local butternut squash this week. I never ate it before. I made Chef Meg's Roasted Vegetable Soup with it. It is one of my fave veggies now.

Kelly


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BARRISTER2011's Photo BARRISTER2011 SparkPoints: (765)
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9/14/12 3:41 A

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I love beets!

I received fresh pinto beans in my local box today. I have eaten them before but never cooked them before. I put them in a crock pot with garlic, onion, jalapeno, green chiles, water and cumin. They were delicious!

Kelly


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BECCA324's Photo BECCA324 SparkPoints: (0)
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9/13/12 8:01 A

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I have just recently discovered beets. I never thought of them as being tasteful, but they are really good in salads and I even put them in some stir-fry. Another thing they are good in would be a fresh smoothie.



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MCFERRET's Photo MCFERRET Posts: 40
9/3/12 8:12 A

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I just "discovered" farro - an ancient grain. Fantastic! I cooked it with fennel and kalamata olives - spinach on top!

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BOXERDOGMOM2's Photo BOXERDOGMOM2 SparkPoints: (357)
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9/1/12 11:09 P

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Had my first pluots this week! Amazing!

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MYOWNHERO's Photo MYOWNHERO Posts: 1,188
8/19/12 11:42 P

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Great thread. I've enjoyed reading all the replies. We have been enjoying all the different kinds of peaches a local farmer grows. Each has a different texture and flavor. I like grilling them with fresh pork chops or salmon.

"You are a child of the universe, no less than the trees and stars. You have a right to be here."


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HORNED_GODDESS's Photo HORNED_GODDESS Posts: 389
8/6/12 2:12 P

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I hadn't tried leeks until a couple years ago and I fell in love. Martha Stewart has a scalloped potato and leek recipe that is out of this world. It's not diet-friendly (requires gruyere, butter, and heavy cream) but it is a great dish for holidays when you can share with others. I make it and take it to my friends' on Thanksgiving and every year they call before to make sure I'm bringing "those potatoes" again!

I love potato leek soup too.

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8/6/12 10:06 A

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Bok Choy and Leeks. Two new ones for me in one week.

(I'm new here and am on a serious quest for new flavors and tastes, see my intro.)

For reasons unknown I had always thought of both as somewhat bitter and without much taste, boy was I wrong. SWMBO made a sorta oriental Bok Choy salad which was great, tasty, strangely refreshing and really satisfying.

I made a really simple leek-potato soup which was, to sorta repeat myself, tasty and really satisfying (suppresses smug look).



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8/3/12 1:47 P

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i have a nice patch of florence fennel in my garden, ready to use. it took several years before i succeeded in growig it. I bake it or grill it. will do with fish tonight.

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HORNED_GODDESS's Photo HORNED_GODDESS Posts: 389
8/3/12 11:41 A

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I have been a fan of kale for a while, and I always like to add it to soups. But recently it was too hot for soup so I tried kale chips. LOVE kale chips! I can eat the whole pan and they're guilt-free.

I was so happy to get a double portion of kale in my CSA box this week. Last night we had boca burgers and kale chips for dinner.

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CD5818891 Posts: 225
8/1/12 8:39 P

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Scallions! I always hated them, but bought a bunch at my farmer's market and tried them with some potatoes I was roasting. Ohmuhgawd!! LOVED them. I'm not sure if my taste buds have just grown up or what, but they are my new favorite thing to use to add flavor to stuff. I throw them in my eggs when I scramble them, put them in stir fry I made last night, they are getting into everything. Love, love, love 'em now!

SUNPANTHER's Photo SUNPANTHER Posts: 3,346
7/8/12 5:14 P

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I have made up a new chai recipe - does that count? ;-)

Jenny (SUNPANTHER) Melbourne, Australia
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I would like to acknowledge the Wurundjeri people who are the Traditional Custodians of this Land (Melbourne, Australia). I would also like to pay respect to the Elders both past and present of the Kulin Nation and extend that respect to other Indigenous Australians present.


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OPTIMIST1948's Photo OPTIMIST1948 Posts: 746
7/6/12 7:26 A

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Not my story, but I was recently nibbling on some edamame and my companions had no idea what I was eating. So they tried a few. Not to their taste sadly, but hey, at least they tried them!

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CSROBERTSON621's Photo CSROBERTSON621 Posts: 6,744
6/16/12 10:59 P

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Recently tried kefir -- not sure why I never had before. Found out I really enjoy it, though!

Starting Weight: 268 lbs. (November 2010)
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Size 22W to Size 4

Currently maintaining within 5 lbs. (+ or -) of goal. I weigh daily, but also use a tape measure and the fit of my clothes to guage how well I'm doing.
GIGI_SINGS's Photo GIGI_SINGS SparkPoints: (0)
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6/14/12 2:07 A

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This week my kick has been fresh cherries & raw cashews.



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FRANKNANNIE's Photo FRANKNANNIE SparkPoints: (0)
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5/13/12 9:56 A

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It seems like that is how Cilantro is with people. Love it or hate it. I personally LOVE it. I put whole leaves in my beans and eggs and stirfry....My husband and daughter detest the stuff and claim to be able to smell it from across the room!

I can do all things through Christ Jesus who strengthens me. Phil. 4:13


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5/13/12 9:54 A

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Coconut Milk and oil. Putting Coconut in the coffee....delicious. Using Coconut oil for cooking, also delicious. We made zucchini cooked in garlic and coconut oil....it was way better than with other oils. Just a smidge though.

I can do all things through Christ Jesus who strengthens me. Phil. 4:13


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LINDAM.1 SparkPoints: (0)
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4/30/12 12:08 A

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Unintentionally tried cilantro, still hate it

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4/29/12 1:41 P

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Will, later today, be tackling ramps (I think in crustless quiche) and fiddleheads (I think as a simple side, though I'm going to have to go recipe hunting...)

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4/25/12 9:51 A

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Well, I wouldn't say that I just "discovered" kale, but I've certainly breathed new life into it over the past cold season. I joined a CSA last year and started really eating seasonally. When it came to the cold months, I had to think about how to get veggies into my diet (instead of just having an abundance flowing into my kitchen).
I tossed a handful of kale into almost everything and was able to get even my veg-hating husband in on the act. I'd chop it finely and mix it with his rice, or toss a handful into the spaghetti sauce, or mix it into a stir fry...he didn't know what hit him. :D
Sucker.

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4/25/12 4:28 A

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Some time's old falful is ok. I am going to have to make juice. I can not eat spinach cooked and I got too much to go in my salad that is still fresh.

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3/30/12 1:51 P

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Whole Foods Market -Salad Bar and Hot food Deli....absolutely delicious......so many vegetarian dishes to choose from....I eat there every day. emoticon

It isn't worth it for me to buy lunch and dinner foods....

For Breakfast - 2 cups of coffee with real half/half, 3 or 4 servings of fresh fruit - unripe banana (less sugar), apple (always organic) pears or some other fruit......then a bowl of Red Mill organic old fashioned oatmeal (delicious)

My mother always had a garden so I was raised on eating only fresh vegetables and fruit.....

My mother NEVER had any candy or soda in the house nor was it in our schools so to this day I don't eat this junk.

She cooked everything from Scratch so I was lucky to have quality and delicious together

Always clean humanely raised organic dairy products - whole milk, half/half for my coffee
never low fat, no fat.....always real butter.......you eat the food as natural as you can....

Proper food combining: I believe is very important for getting the best results of what you eat

no packaged no canned .....no cake no cookies

my weakness: Haggen Dazs ice cream Sees dark chocolate

If it isn't these two brands I don't even want it......lol

I have never had a weight or health problem.....I am 66 and still wear a bikini

My downfall: I hate drinking water and I hate excersizing..... I love swimming and this usually is my favorite type of vacation....last year Feb 2011 7 nights Grand Cayman at the Ritz Carlton...heaven on earth....7 miles of white sand and clear 82 degree water.......


Edited by: TRAVEL31511 at: 3/30/2012 (13:56)
CONTINUITY23's Photo CONTINUITY23 SparkPoints: (0)
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3/29/12 2:39 P

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Not exactly local, though decidedly crunchy; I am currently enamored of chia seeds for a yummy fiber-and-healty-fats hit. I up the local content a bit with chocolate milk from the local dairy and frozen raspberries I picked last summer (I'm running low! eek!)

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3/27/12 10:18 P

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Broccoli, coliflower Not new but tried again , raw with dip not bad.

OPTIMIST1948's Photo OPTIMIST1948 Posts: 746
3/27/12 6:53 P

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I made Corned Beef and Cabbage for the first time tonight. (STOP LAUGHING!) I made extra potatoes and used them to make Potato Salad. Leftover corned beef into sandwiches.

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3/26/12 12:25 A

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mustard greens they are delacut and mild.

OPTIMIST1948's Photo OPTIMIST1948 Posts: 746
1/30/12 10:03 P

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Napa cabbage. I've been shredding it and then putting it in a bowl before pouring the boiling hot soup over. Now the cabbage is wilted just slightly but still has a little crunch and the soup doesnt burn my lips.



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OLIVIASTRY Posts: 9
1/30/12 11:43 A

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Castilla squash! It's a beautiful bronze orange. When you're done admiring it's beauty, it can be used like a butternut squash, at a fraction of the price. You can roast it, use it in chili, and casseroles, puree it for bread, pancakes, soup. Love it!

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1/12/12 10:37 P

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I saw a root vegetable that is popular in europe, starts with a S all but white she said it was sort of sweat I might have the guts to buy it when I have $. I bought 6 green beans. Cooked spinish is terrible to me, but raw as apposed or with lettus is good. I suspect that would be true with kale also.

Edited by: LINDAM.1 at: 1/12/2012 (22:43)
CSROBERTSON621's Photo CSROBERTSON621 Posts: 6,744
1/11/12 9:57 P

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Kale! (As more than a garnish, anyway...) Lots of it at the winter farmer's markets, so finally bought some a few weeks ago. It is my new obsession. One of the vendors sells it as a blend with green kale, purple kale and swiss chard. We chop all that up and saute it with butter and garlic (pastured local butter, and local garlic, of course!) and it is absolutely fantastic.

Starting Weight: 268 lbs. (November 2010)
Quasi-Maintenance: 165 lbs. (June 2011)
Goal Weight: 150 lbs. (reached December 8, 2011)

Size 22W to Size 4

Currently maintaining within 5 lbs. (+ or -) of goal. I weigh daily, but also use a tape measure and the fit of my clothes to guage how well I'm doing.
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12/5/11 5:33 P

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Successfully using kale, fresh ginger, chia, flax.

RASLALIQUE's Photo RASLALIQUE Posts: 1,515
12/5/11 7:13 A

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I tried mustard greens for the first time. It was great!

URBANEWARRIOR's Photo URBANEWARRIOR Posts: 55
12/2/11 8:21 P

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I've just been introduced to celery root, and I'm a fan! I shredded it and made it into hash browns for Sunday brunch last week and it was a perfect potato substitute. I've never heard of Salsify though, wow!

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ARENIMTHIA's Photo ARENIMTHIA Posts: 755
11/29/11 11:18 P

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GUAVAS! we've been picking about half a plastic bag a day of them. delicious!

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CONTINUITY23's Photo CONTINUITY23 SparkPoints: (0)
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9/28/11 9:11 P

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Arugala and Swiss Chard.

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9/28/11 5:17 P

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kale!

Fairy Tidbits and Dewdrops
My ticker was always wrong so I took it off
MSDESERTRODENT's Photo MSDESERTRODENT SparkPoints: (0)
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9/28/11 3:28 P

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Salsify is my new plant/veggie! Now I can't wait till the tubers get big enough to pick! I can't wait to try it! It supposedly tastes either like oysters or artichoke hearts, depending on who you talk to.

Character cannot be developed in ease and quiet. Only through experiences of trial and suffering can the soul be strengthened, vision cleared, ambition inspired and success achieved." ~Helen Keller

"That which does not kill me, makes me stronger" ~
Frederick Nietzsche

It's never too late to become what you might have been. -George Elliot

Check out my gardening blog!!
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JECKIE's Photo JECKIE Posts: 9,934
4/15/11 9:51 A

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Now I want to make leek soup! Even better once the garlic scapes get going, too! :)

Jeckie (aka. Sarah) - Lowell, MA - EST
Half Fanatic #3032

I have no "goal weight". MY goal is to be as healthy, strong and active as I can be. This isn't about my relationship with the scale but my relationship with the world.

Looking for recipes? I keep a Paleo-friendly recipe board on Pinterest! http://pinterest.com/jeckie/mostly-paleo/


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VA_HILLARY's Photo VA_HILLARY Posts: 15
4/13/11 4:26 P

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I didn't know that about leeks, but it makes a tons of sense... How much do you have to save above the roots for it to be able to regrow?

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MSDESERTRODENT's Photo MSDESERTRODENT SparkPoints: (0)
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4/13/11 1:50 P

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Neat thing with leeks is you can plant the bottoms after your done eat the upper portion. Then it will reproduce another leek for you!

Character cannot be developed in ease and quiet. Only through experiences of trial and suffering can the soul be strengthened, vision cleared, ambition inspired and success achieved." ~Helen Keller

"That which does not kill me, makes me stronger" ~
Frederick Nietzsche

It's never too late to become what you might have been. -George Elliot

Check out my gardening blog!!
tamsgarden-howdoesourgardengrow.blog
spot.com/


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CARTER4414's Photo CARTER4414 SparkPoints: (0)
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4/12/11 11:46 P

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Ramps are a sort of wild leek and they are collected wild only in certain areas. My wife is from Connecticut and she and her father used to collect them from her woods. She loves them and has fond memories of making leek soup with them. Now that we live in California, she hasn't been able to find them. I think one year we found a company that would ship them to us.

Next Race: Chardonnay 10 Miler-- 4/18


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VA_HILLARY's Photo VA_HILLARY Posts: 15
4/11/11 2:56 P

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A few springs ago, I discovered ramps. They are a delicious, garlicy, chive-like veggie... SO GOOD. Since moving to VA, I haven't seen them, I wonder if they were just a northeast thing? I

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MAY1787's Photo MAY1787 SparkPoints: (21,378)
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4/9/11 6:25 A

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This is a fruit and not a veg, but I discovered champagne mangoes. they are smaller than a regular mango. I have yet to eat them (they are in my fridge) but if they are anything like regular mangoes I think I will have a winner (less calories, more easily eatable).

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TIGERJANE's Photo TIGERJANE Posts: 1,800
10/3/10 11:50 P

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I bought radishes on an impulse today. I don't think I've ever eaten them, and I certainly don't know what to do with them! Time for an internet search :)



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CHANGE188's Photo CHANGE188 Posts: 1,281
10/2/10 3:32 P

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"re"-discovered Leeks.

Yum!

�At times our own light goes out and is rekindled by a spark from another person. Each of us has cause to think with deep gratitude of those who have ignited the flame within us."-Albert Schweitzer



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RUNGIRLRUNNC's Photo RUNGIRLRUNNC Posts: 638
9/30/10 8:18 P

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I got a huge bag of arugula today with my CSA. Not really new to me, but I love it and we rarely have it.

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SIMPLELIFE4REAL's Photo SIMPLELIFE4REAL Posts: 9,712
9/30/10 12:27 P

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Tomatillos were new for me this summer too. Didn't realize that you could just snack on them raw. Makes sense! I'll keep that in mind for next year.

Kay from Tennessee



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ANGELMANDI's Photo ANGELMANDI Posts: 971
9/30/10 11:29 A

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Tomatillos-- grew them in my garden with the hopes of making salsa this summer, but my youngest son and I enjoyed snacking on them so much, that we never had enough at one time to make the salsa! lol So unique and delicious!

"That which you cannot give away, you do not possess. It possesses you." ~Ivern Ball

"Clutter is just postponed decisions"
~Barbara Hemphill

"You cannot escape the responsibility of tomorrow by evading it today." ~Abraham Lincoln


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CD8322983 SparkPoints: (0)
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9/26/10 10:35 P

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I discovered beautiful and tasty heirloom tomatoes, just before they were about to go out of season! At least I'll have something to look forward to for next summer!

CHANGE188's Photo CHANGE188 Posts: 1,281
9/26/10 2:26 P

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Kasha aka buckwheat groats. I'm trying to add a new grain to my repetoire every week. Last week I made Keema (a Pakistani beef stew)and served it over Kasha. It was a "stick to your ribs" kind of meal. I might try Kasha for breakfast this week.

�At times our own light goes out and is rekindled by a spark from another person. Each of us has cause to think with deep gratitude of those who have ignited the flame within us."-Albert Schweitzer



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ORGANIC_LIVING Posts: 128
9/19/10 11:32 P

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organic heirloom tomatoes!

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SUNPANTHER's Photo SUNPANTHER Posts: 3,346
9/18/10 4:39 P

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Stinging nettles! last week I've made nettle and fetta spanokpita, and a peppery creamy nettle soup. I hate gathering and preparing it (ouch) but use it just like spinach. It's delicious.

Jenny (SUNPANTHER) Melbourne, Australia
BLC 43 Navy Ninjas


I would like to acknowledge the Wurundjeri people who are the Traditional Custodians of this Land (Melbourne, Australia). I would also like to pay respect to the Elders both past and present of the Kulin Nation and extend that respect to other Indigenous Australians present.


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JACKELOPE's Photo JACKELOPE Posts: 37
9/12/10 10:35 P

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KIKIEMBRYONIC- I adore jicama! What a great discovery to make. Try using thick slices instead of chips with guacamole. You won't be disappointed!

I discovered the monstera deliciosa fruit last week. It is the most bizarre looking piece of fruit I have ever seen and when I saw that it came with instructions for eating it, I had to get it.

Basically, it looks like a green, scaly piece of corn and you have to stand it upright and wait for it to peel itself. If you try to pull of the scales prematurely, apparently it can cause some (minor) swelling in your throat. I suppose it tasted like a cross between a pineapple and banana. I don't see many more in my future but it was worth it for the novelty!

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STRETCH64's Photo STRETCH64 Posts: 22
9/12/10 12:59 P

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Savory Cabbage.

I vaguely remember planting some seeds last fall, but lost track of them over the winter. When the huge curly leaves showed up in the corner of a garden, I didn't pay much attention. And it wasn't until I saw them at the coop a few days ago that I realized what they were.

A friend was raving about her cabbage soup, so I took some of the big outer leaves and sauted them with onions. Took longer to soften then I expected, but when they did, they was so sweet that they instantly because a new favorite Added the onions and savory cabbage to a pot with potatoes and bell peppers, and a big spoonful of miso at the end for flavor.

Whatever soup is left after lunch, I will blend and freeze for a cold winter day.

ORGANIC_LIVING Posts: 128
9/9/10 6:36 P

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Fennel

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ORGANIC_LIVING Posts: 128
8/31/10 10:42 A

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Hydroponic lettuce

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NEHANSON73's Photo NEHANSON73 Posts: 31
8/15/10 11:21 A

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try baking the kale in the oven with a little olive oil and salt. I eat them like chips. I spray them with my misto and bake them for about 10 min at 350. It works with all Kale but the curly kind tastes best.

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KIKIEMBRYONIC's Photo KIKIEMBRYONIC Posts: 34
8/14/10 10:35 P

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Jicama!
It's a mexican 'yam' technically but it's more like a baseball sized water chestnut with a little more density. Delicious raw, fresh, crisp and juicy, just peel and eat, or in fresh mexican food like a black bean salad.

YUM!

Tension is who you think you should be. Relaxation is who you are.
--Chinese Proverb
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8/12/10 10:50 P

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I get a veggie delivery too and there were two new things that I had never seen before. Garlic Scapes and Kale. The box doesn't list the contents so it took me some time to figure out what either of them were. Loved the scapes but wasn't too keen on the kale although I would eat it again.

CD4794813 Posts: 1,543
8/11/10 8:03 P

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I tried some purple carrots the other day. Grated on a salad, they were beautiful--sort of a burgundy on the outside, orange on the inside.

IGGYPUP's Photo IGGYPUP Posts: 139
8/11/10 7:28 A

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Not exactly a new food to me, but a new way of using it. I heard an interview with Nigella Lawson yesterday. She described a salad of watermelon, feta, black olives and fresh herbs that I plan to make for dinner today. I love the idea of combining salty and sweet in the same dish!!

You can blow out a candle, but you can't blow out a fire.
Once the flame begins to catch,the wind will blow it higher.


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TIMROOCH's Photo TIMROOCH Posts: 98
8/10/10 7:22 P

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Not hot jalapeos, hmmm. I've heard that the drier the growing season the hotter the pepper. Perhaps that is what happened with your CSA. I'm trying an experiment by keeping my jalapeos as dry as possible and growing sweet peppers with them in the same box, to see if the heat really does transfer to other plants.

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SIMPLELIFE4REAL's Photo SIMPLELIFE4REAL Posts: 9,712
8/10/10 6:25 P

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My CSA has been providing "not hot" jalapenos. They really aren't hot. Amazing!!! I didn't know there was such a thing. Much easier to work with.

Kay from Tennessee



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JUSTBIRDY's Photo JUSTBIRDY SparkPoints: (0)
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8/9/10 8:32 P

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I recently enjoyed my first cherry pepper. It was Hot!!

Leader of "Leptin and Cold Thermogenesis" sparkteam. www.sparkpeople.com/myspark/groups_i
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CD6746728 Posts: 39
8/8/10 6:28 P

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Tomatillos for me also, and I also made salsa verde

Some other ones I discovered were purslane and okra, which I'd always heard of but never tried before.

LULUHARRISON's Photo LULUHARRISON Posts: 568
8/2/10 3:32 P

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Yellow zucchini sounds awesome - I have never seen that one. Today I harvested about a pound of tomatillos from our garden. I have never cooked them before and I am make a big recipe of fresh salsa verde with lots of cilantro and garlic. emoticon
I haven't done much cooking lately (it's been 100 degrees here most days until today) so I am happy to finally be doing something with this new (to us) crop.

Lulu,
EST
2015 Spring 5% Challenge


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GETTO140's Photo GETTO140 SparkPoints: (134,410)
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7/29/10 6:30 A

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From our farmers market, I have tried little round zucchini, red scallions, and yellow beets..these are all new to me. i love all of them. I am growing a yellow zucchini in my garden...Delicious! emoticon

Taking it one step at a time.


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TIMROOCH's Photo TIMROOCH Posts: 98
7/28/10 5:40 P

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For me it was rhubarb, for my wife it was asparagus picked that morning. She's going to grow her own next year

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RBRINK21's Photo RBRINK21 Posts: 2,475
7/28/10 5:03 P

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Medlars. I'm not sure how I found out about them, but the are really rare in the U.S. I just wrote a post about them today. bit.ly/c5IwsY

`Rachel`


When you do what you've always done, you get what you've always got.

Failing to plan is planning to fail.

dogislandfarm.com


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SARAHGMD Posts: 834
7/28/10 4:53 P

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Leeks were new for us when we first got them in our box. Now we love them.

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SIMPLELIFE4REAL's Photo SIMPLELIFE4REAL Posts: 9,712
7/28/10 4:35 P

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I got my delivery from my CSA yesterday and got several tomatilloes. I had seen them before in the store, but had never bought them. I just made a great salsa using them along with fresh corn, other peppers and lemon basil. It had lots of other things in it too....bottom line is that I've "discovered" tomatilloes. Yum!

I was wondering what other people have discovered through their CSA, farmer's market or other source. Things that I've learned to like this summer through my CSA are: fresh rosemary, lemon basil, fresh oregano, beets, tomatilloes, banana peppers, and Swiss chard.

Every year that I've participated in a CSA, I've been exposed to veggies that I wouldn't have normally bought. I think it's great.

What have you recently discovered/been exposed to?

Edited by: SIMPLELIFE4REAL at: 9/20/2010 (08:54)
Kay from Tennessee



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