Day 1: Zucchini, fennel, and leek sandwiches, Strawberries and cream
Day 2: Beef and broccoli (with salad turnips)
Day 3: Homemade pizza, Tossed salad with olives
Day 4: Unstuffed cabbage
Day 5: Grilled salmon with pesto, Kohlrabi sticks & snap peas with ranch
Day 6: Spinach and mushroom quiche
Day 7: Adobo pork chops, Coleslaw
Notes: The strawberries are here! There is nothing better than a freshly picked strawberry. This morning we picked 15 pounds. I’ve already frozen half of them. The rest will be made in jam and ice cream, served with fresh whipped cream and possible a shortcake, eaten with our morning oatmeal, placed over plain yogurt, and just enjoyed on their own. I hope you get to enjoy this strawberry season too. May I suggest my favorite way to eat them? Strawberries and cream. This makes an incredibly easy and delicious dessert. Whip some heavy whipping cream with a handheld mixer until soft peaks form and drop a dollop over the strawberries. No sugar needed!
GLP tip of the week: Summer cookout season is upon us. Fourth of July is quickly approaching and there will be a lot of grilling – and condiments. One thing I have tried to do to address plastic use in our household is to look for condiments that are in glass jars. Remember the old Heinz ketchup in a glass bottle that you had to stick a knife in to get it out? Well there are some better options these days. Mustard, pickles, mayo, and relish can also be found in glass jars. If you really want to go the extra mile, try making your own. You can even reuse an old glass jar to store it. I have heard that mustard is really easy to make. Anyone out there who has made their own condiments in the past? Any tips?
CSA notes:
Here is how I am using my veggies this week:
- Fennel: chopped for the zucchini sandwiches
- Kohlrabi: peeled and cut into spears to eat raw w/ ranch or your other favorite dip
- Garlic Scapes: 2 are approximately equal to 1 large clove of garlic. Multiple options for use this week. Zucchini sandwiches, beef and broccoli, and pesto if you still have some left
- Parsley, Flat Italian: Use as a garnish for your zucchini sandwiches and pizza. Add the rest to the tossed salad for a little different flavor
- Salad Turnips: diced and added to beef and broccoli
- Broccoli: beef and broccoli
- Spinach: quiche or pesto. If using for pesto, save one of the leeks to use in the quiche instead
- Zucchini, Green/Gold: zucchini sandwiches
- Cabbage, Green: This cabbage is huge! Split in half and use for both the unstuffed cabbage and coleslaw
- Peas, Sugar or Snow: eat raw. They are so good, I’m not sure they are going to make it my planned meal!
- Lettuce, either red bibb or red leaf: a few leaves for the zucchini sandwiches, the rest for tossed salad
- Leek: zucchini sandwiches and possibly quiche (if not using spinach)
I don’t make condiments! Here is some info I read on going that route: https://www.100daysofrealfood.com/real-food-condiments-do-they-exist/
I totally agree with the article! We are not a big ketchup family because of the high sugar content, although it finds its way into some of my recipes. Same with salad dressing. We mostly just do olive oil and lemon juice. I like to keep some ranch around. It helps to get the kids to each raw veggies and I haven’t found an easy homemade recipe. I do use mayo, but we have now switched to avocado oil mayo (specifically Primal Kitchen) which is surprisingly “clean”. It is worth the price in my opinion. Mustard is the condiment I was most interested in making, but lately I’ve found some good ones in glass jars. I’m always looking for any easy swaps that also help me with my no plastic goals and can help cut down on price. Keep sharing if you have any ideas!