*Almost* Vacation

Today marks the last day of work before I get my first vacation in months. I could not be more excited, especially coming out of a gigantic and turbulent move that required multiple nights of all-night hefting and cleaning.

But this vivacious girl in the picture below is gonna cheer me up with her beautiful aura. And I hope I can do the same for her, as her blog leads me to believe she's struggling today too. I have 4 glorious days to spend in sweltering AZ poking around her new city and new digs. Could not be more excited XOXO

Being loud at the Sam Adams tour way back when!
But I digress... So what's a girl to do when she's overtired, having senioritis at work, and gaining back weight after an injury? Eat a LOT of fruits and vegetables. I cannot emphasize how much better it makes me feel to just go fruit/veg for a whole day even- start small, you know? Energy boost, kickstart to a diet/lifestyle change... However you want to look at it!

For my breakfast/lunch (I work nights... so my meal schedule is a little messed up, to say the least. "Breakfast" is anytime from 11am-1pm ish), I threw together some things from my farmshare (oh how I love the farmshare!):

Ginger and Sesame Summer Squash with Garlic Scapes
Kohlrabi and Beet Salad with Fennel
Arugula Salad with Fresh Radish
Pomegranate Citrus Smoothie with Mint

Porch breakfast!



And just because I care so much about all of you lovely readers, I am throwing in a happy accident of a recipe today! I threw a bunch of things together and it came out AWESOME, so I need to spread the love.


Kohlrabi and Beet Salad with Fennel

1 kohlrabi stem (I want to call this a bulb, but the internet says it is a "stem")
4-5 small beets
1 fennel bulb with fronds in tact
handful of snap peas
2-3 T rice vinegar (seasoned)
2 tsp olive oil
salt and pepper, to taste

Peel skin of kohlrabi and beets, using a knife or carrot peeler. Slice kohlrabi and beets in super thin sheets (I kept mine whole circles, but you could half them too). I would have used a mandoline if I owned one, but since we are poor.... I just had to be bad ass and pull out those knife skills!
Cut the fronds from the fennel bulb and set aside.
Core the fennel bulb and peel away and throw out the outside layer. Slice this super thinly as well. Then put beet, kohlrabi, and fennel slices in a bowl.
Cut the snap peas into bite size pieces and add to the bowl.
Pluck the delicate, herb portion of the fennel fronds (about 1-2 heaping tablespoons depending on how much you like fennel flavor) and chop finely. Add to the bowl.
Add vinegar, oil, and salt/pepper.
Toss and put in the fridge to marinate for a while (I'd say 2-3 hours), and ENJOY!