Day 1: Unstuffed cabbage
Day 2: Zucchini butter spaghetti, Shiso tea
Day 3: Homemade pizza with pesto, Tossed salad
Day 4: Grilled hamburger patties with tzatziki sauce, Fresh blueberries and cream
Day 5: Quinoa salad with cabbage, peas, cucumber, pepper
Day 6: Tacos with lettuce and garden cherry tomatoes, Raw sugar snap peas
Day 7: Thai curry soup
Notes: Shiso and Plastic Free July Part 3
Every year I look forward to the first farm share when we get shiso. Have you heard of this herb? It originated from Asia and there are several varieties. The one that I have has leaves that are purple on one side and green on the other with a flavor that is a cross between mint and anise. It is a unique taste that is great to add to salads, both vegetable and fruit. But my favorite way to use shiso is to make iced tea. Check out the link above to see how this magical tea is made. It looks so beautiful!
Plastic Free July Part 3: Choose aluminum or glass over plastic. Whether it is a beverage or ketchup, this week I challenge you to look for products that come in non-plastic containers. Sadly, only about 9% of plastic ever made has been recycled. Even plastic that you think is getting recycled when you put it in your blue bins actually ends up in the landfill or burned. Contrast that with aluminum. About 75% of aluminum produced is still being used today. Both glass and aluminum are much easier to recycle and they can be recycled over and over again. Most plastic either cannot be recycled or can only be recycled once. So look for non-plastic containers on your next shopping trip and then make sure you reuse them or put them in the recycling bin!!
Looking for more ways to reduce plastic in your life? Here is the link to my 90 day plastic free challenge. This low pressure series explains the “why” behind making changes and breaks it down into easy to do steps. I hope you will check it out and join me for Plastic Free July!
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. See the first CSA post from this season for details of how I structure the plans.
Broccoli (2.0 head): Thai curry soup
Zucchini, Green and/or GOLD (1.0 count): zucchini butter spaghetti – thank you to a fellow Crossroads member for sharing this one on the Facebook group. I’m excited to try it out!
Basil (1.0 bunch): save a small bunch of leaves for the zucchini butter spaghetti or the Thai curry soup. Use the rest to make pesto for pizza
Shiso (1.0 bunch): shiso tea
Pepper, Bell- PURPLE (1.0 count): quinoa salad
Peas, Sugar OR Snow (1.0 Unit): quinoa salad and as a side for tacos
Parsley, Flat Italian (1.0 bunch): I’m splitting the bunch four ways and adding a handful to the zucchini butter spaghetti, tossed salad, tzatziki, and quinoa salad
Lettuce, Summercrisp (1.0 head): Tossed salad, small amount for tacos
Salad Turnip (1.0 count): tossed salad
Onion, Purplette OR Pearl (1.0 bunch): 1 small for quinoa salad, 1 for unstuffed cabbage, 1 for Thai curry soup
Kale, Lacinato (1.0 bunch): thai curry soup
Cucumber (1.0 count): tzatziki sauce
Cabbage – Red (1.0 head): Cut a small portion off to reserve for quinoa salad, the rest will go into unstuffed cabbage
