Start the CSA!

We joined a CSA! Not only is it our first time being in one, but it is also this family farm’s first time running a CSA.  We are thrilled to eat more locally, eat more seasonably, eat more vegetables, and cook to the challenge of a mystery box of goodies every week.  The CSA box is also very good for us, as having a baby in early spring has basically left our garden barren and neglected, so there will be next to no edibles coming from there this year.  Last week was the first box, and it definitely took some creative thinking and internet searching to find recipes to use all of our produce, but we did it!  And just in the nick of time for this week’s box.  I’m recording what we are making with everything, so that next year we won’t have to think so hard as to what to do with these vegetables.  While I often use the “Simply in Season” cookbook to cook seasonally, it did not focus as much on the vegetables we happened to get the first week.

Week 1’s box: Swiss chard, kale, green onions, lettuce (of varying kinds), eggs, cilantro,  granola

Monday: The CSA’s Swiss Chard and Spring Onion Frittata recipe using some of the Swiss chard, eggs, and spring onions

Tuesday: Leftovers

Wednesday: Felafel using cilantro (the recipe we used we do not recommend, hence no link) with Swiss chard tzatziki (yogurt dip/topping) and Salad-e Shirazi using ingredients we already had

Thursday: Leftovers

Friday: Asian Grilled Salmon Pineapple and Rice in Lettuce Wraps used the lettuce and green onions

Saturday: Leftovers and salad using the lettuce.

Sunday: Kale chips and Swiss chard pesto, both using their namesake, to make pesto mozzarella paninis and the lettuce was used for more salad.  The rest of the pesto can then be frozen for future use.

Week 2’s box: rainbow chard, kale, basil, zucchini, yellow squash, broccoli, cabbage, green onions

Monday:  Curried Udon Noodle Stir Fry using the broccoli plus peppers we already had

Tuesday:  Rainbow Spaghetti using the basil, rainbow chard, and green onions, plus mint from our yard

Wednesday: Parmesan Zucchini Rounds using zucchini (it said 2 small zucchini makes 2 1/2 cups worth, but our 2 small ones made 5 cups, so we had to double all the other ingredients) and some pan cooked potatoes to go with it

Thursday: 5 Minute Kale using the kale plus leftovers.  It called for an onion but the directions never said when to use it.

Friday-Sunday: was traveling, so didn’t do any cooking.  This left the cabbage and the yellow squash to be used next week.

…to be continued!

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