Day 1: Succotash Chowder
Day 2: Zucchini, fennel, and onion sandwiches, Cantaloupe cubes with fresh mint
Day 3: Homemade pizza, Tossed salad
Day 4: Cheeseburgers with tomato slices, Grilled corn on the cob, Herb potato salad
Day 5: Tuna salad, Pickles, Apple slices
Day 6: Quesadillas, Pico de gallo, Guacamole
Day 7: Italian sausage with onions and peppers, Steamed green beans
Notes: Do you have an herb garden? For the past few years I’ve been incorporating herbs into my regular garden. This year I have an indoor plant stand and have been experimenting with growing herbs from seed inside in individual pots. I’ve since moved them to our sunny porch, but the effect is the same – fresh herbs all summer! This year I have basil, mint, rosemary, thyme, and cilantro. Herbs are great because they pack a punch in both the flavor and nutrition departments. No need to load on the salt, just sprinkle a handful of herbs over your meat, potatoes, or eggs. Toss some into your weekly (or daily!) salad. Some herbs you will need to grow in succession, which means you plant more seeds every few weeks or months so that you will be able to keep harvesting. Cilantro, dill, and basil are great examples of this. Others, like thyme and rosemary you only need to plant once and you can keep harvesting off the same plant for a long time. Several recipes this week will benefit from my herb garden, including cilantro in the guacamole, rosemary/thyme in the herb potato salad, and mint on the melon. My next step is to use the plant stand to keep growing herbs through the cold weather. I’ll be sure to share how it turns out. It will be nice to have a dose of fresh flavor when there is a layer of snow covering my actual garden!
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 on how I structure the plans.
- 1 Fennel (1.0 bulb) – zucchini sandwiches
- 1 Tomatoes (1.0 Unit) – succotash, tossed salad, cheeseburgers, pico de gallo. If you are ambitious you can make homemade tomato sauce for the Italian sausage dish
- 1 Beans, Green (1.0 bag) – 1/3 bunch for succotash chowder, 2/3 bunch steamed to serve with Italian sausage dish
- 1 Lettuce, various (1.0 head) – tossed salad
- 2 Onion, Yellow (1.0 count) – 1/2 for succotash, 1/4 for Pico de Gallo, 1/4 for potato salad, 1 for Italian sausage dish
- 1 Zucchini, Green OR Gold (1.0 count) – zucchini sandwiches
- 1 Potato – Red (1.0 bag – 3 lb) – 1/3 of bag for succotash, 1/3 bag for potato salad, 1/3 bag for storage
- 1 Pepper, Red Bell or Red Carmen (1.0 count) – Italian sausage dish (also using extras from my garden, you may want to pick up a couple more for this delicious meal)
- 1 Garlic (1.0 count) – succotash, Italian sausage dish
- 5 A1 Corn, Sweet (1.0 count) – 2 in succotash chowder, 3 cut into smaller pieces and grilled to serve with burgers
- 1 Leeks (1.0 count) – zucchini sandwiches
