Day 1: Dilly chicken salad, Strawberry oat muffins
Day 2: Zucchini and fennel sandwiches, Strawberries and whipped cream
Day 3: Homemade pizza with basil pesto, Tossed salad
Day 4: Broccoli, cheddar, and bacon frittata
Day 5: Black beans and greens quesadillas
Day 6: Hummus plate with pita, sliced veggies (radish, salad turnip, snap peas, kohlrabi), and olives
Day 7: Veggie curry with bok choy and zucchini
Notes: Veggie Art
Please don’t laugh, but sometimes when I review the pictures I take of my farm share produce I think I am looking at art. The spirals of a head of lettuce, beautiful deep green leaves, kooky kohlrabi, and the pops of colors from things like radishes, peppers, and strawberries. Every season has a different shade, but each is pretty in its own way. I like to study my produce, dirt and all, and discover all the ways that mother nature is a true artist. Sometimes I see perfect symmetry. Other times the unevenness is what makes the piece of produce stunning. The human species is always trying to change and manipulate nature, but in my opinion, it is already perfect!
CSA Breakdown: For those of you also using Crossroads Community Farm, here is a breakdown of how I will use each piece of produce this week. Please note that I typically get the pre-filled share each week without substitutions and challenge myself to find new ways to use different vegetables that I may not be familiar with. So, if you are customizing your share, you will need to make substitutions to follow my meal plans. And 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. We rarely eat out, so this is a replica of our actual meal plan for the week and we typically have leftovers for lunch the next day. Also note that every week we have homemade pizza night with a tossed salad. You can throw practically any veggie on the pizza, even lettuce. You can also toss those extra veggies into the salad if you need to use something up.
Scallions (1.0 bunch): 1 for chicken salad, 1 for zucchini sandwiches, 1 for quesadillas
Fennel (1.0 bulb): zucchini sandwiches – cut out the core (the tough part on the bottom white bulb) and slice all of the rest, including the green stalks and fronds (the part that looks like dill)
Kohlrabi (1.0 bulb): Peel the tough outside then cut into sticks for hummus plate. Store in a covered glass container with water in the bottom.
Broccoli (1.0 head): Frittata. Cut into small florets, peel stem and chop – the stem is actually the sweetest, most tasty part in my opinion. Use all that you can!
Zucchini, Green and/or GOLD (1.0 count): sliced into 1/4 inch lengthwise planks for zucchini sandwiches
Basil (1.0 bunch): pesto
Peas, Sugar Snap (1.0 Unit): hummus plate
Radish, Red (1.0 bunch): Cut off the greens for the quesadillas, slice radishes up and store in a covered container with water in the fridge and they will last up to a week. Rest for the hummus plate
Panisse, Oak Leaf Lettuce (1.0 head): tossed salad to serve with pizza. This lettuce head is so pretty!
Bok Choi (1.0 head): curry
Salad Turnip (1.0 count): slice and store with the radishes then used for hummus plate
Dill (1.0 bunch): chicken salad
Strawberries (1.0 pint): Lots of ways to use your strawberries if they don’t get eaten immediately! I’m making Strawberry oat muffins and serving with real whipped cream for dessert after zucchini sandwiches (pour 1/2-1 cup heavy whipping cream into a mixing bowl and beat on high with a hand mixer until soft peaks form. No need to add sugar, but a splash of vanilla extract is wonderful). You can find some of my other favorite strawberry recipes here. I like to make a triple batch of muffins and store in the freezer for easy snacking and lunches.
Kale, Lacinato (1.0 bunch): Quesadillas in place of chard. Tear the leaves off the tough stem. You can save the stems for making veggie broth or compost them.
