Day 1: Bok choi salad w/ mizuna, Topped with grilled steak
Day 2: Quinoa salad with veggies and feta (sub radish and scallion for peppers and red onion)
Day 3: Homemade pizza, Tossed salad
Day 4: Meatloaf with rhubarb relish, Mashed potatoes with olive oil and green garlic
Day 5: Lentils with cilantro lime vinaigrette, Apple and orange slices
Day 6: Stone soup (from freezer supply)
Day 7: Egg scramble with scallion, green garlic, and chard (throw in any other leftover veggies at the end of the week)
Notes: Rhubarb!
Last week it was Spargel (asparagus), this week it is rhubarb. My spring dreams are coming true! Rhubarb is quite tart on its own so it is typically paired with strawberries and a lot of sugar for a sweet dessert. However, here in Wisconsin it will be another month before local strawberries are ready so this early rhubarb will be used in a relish to go over meatloaf in place of ketchup. I’m looking forward to trying it out. What is your favorite way to use rhubarb? Sweet or savory?
CSA Breakdown: For those of you also using Keewaydin Farms this spring, here is a breakdown of how I will use each piece of produce this week. You certainly don’t need to make the whole week’s worth! This is a jumping off point for you so that none of those awesome veggies go to waste. See the first CSA post from this season for details on how I structure the plans.
