CSA and menus...
Actually two CSAs; last Friday and the one before, which was the first of this season.
First week: 2 small butter lettuce, mustard greens, 5 green onions, bunch cilantro, 6 small-med. turnips, 11 small carrots, 6 very large radishes.
Second week: 1 green lettuce, spinach, ~10 baby beets w/ greens, skinny celery, 4 green onions, 1 small fennel, ~12 small-med. turnips w/ greens.
The mustard greens the first week were young, and we ate them raw in salad with the butter lettuce and some radishes and other (store-bought) veg. The cilantro I put into a "Mexican lasagna". Can't remember now what all else we ate that week...
This week I used the spinach, beet, and turnip greens with more mustard greens (from the store) to make curried greens; also a chicken curry w/ onions and turmeric, and brown rice. Sauteed the fennel with onion, garlic, and zucchini, then simmered briefly with some canned fire-roasted tomatoes, tossed in some peeled shrimp, and served with whole wheat penne. Hand-mashed the turnips with carrots; also had steamed asparagus, microwave-baked sweet potatoes, and grilled chicken sausage. Those are the three dinner menus for the week, each repeated once.
I've also been making variations on an egg casserole with spinach and various other ingredients for my breakfasts for the past few months, and made a curried chicken salad with celery for my lunches this week (served in whole wheat pita with lettuce).
So, remaining from the two weeks of CSA, I have the baby carrots, baby beets, a few green onions, several radishes, and some lettuce. Doing pretty well. I'm hoping for more carrots and/or beets next week, to have enough to really be worth cooking.
Sorry no recipe links this time, but I figured at least I'd post something? [Am working a late shift tonight as the staff member usually on has an early morning appointment. It'll be really nice when we have two staff for this shift... less than a month away!]
First week: 2 small butter lettuce, mustard greens, 5 green onions, bunch cilantro, 6 small-med. turnips, 11 small carrots, 6 very large radishes.
Second week: 1 green lettuce, spinach, ~10 baby beets w/ greens, skinny celery, 4 green onions, 1 small fennel, ~12 small-med. turnips w/ greens.
The mustard greens the first week were young, and we ate them raw in salad with the butter lettuce and some radishes and other (store-bought) veg. The cilantro I put into a "Mexican lasagna". Can't remember now what all else we ate that week...
This week I used the spinach, beet, and turnip greens with more mustard greens (from the store) to make curried greens; also a chicken curry w/ onions and turmeric, and brown rice. Sauteed the fennel with onion, garlic, and zucchini, then simmered briefly with some canned fire-roasted tomatoes, tossed in some peeled shrimp, and served with whole wheat penne. Hand-mashed the turnips with carrots; also had steamed asparagus, microwave-baked sweet potatoes, and grilled chicken sausage. Those are the three dinner menus for the week, each repeated once.
I've also been making variations on an egg casserole with spinach and various other ingredients for my breakfasts for the past few months, and made a curried chicken salad with celery for my lunches this week (served in whole wheat pita with lettuce).
So, remaining from the two weeks of CSA, I have the baby carrots, baby beets, a few green onions, several radishes, and some lettuce. Doing pretty well. I'm hoping for more carrots and/or beets next week, to have enough to really be worth cooking.
Sorry no recipe links this time, but I figured at least I'd post something? [Am working a late shift tonight as the staff member usually on has an early morning appointment. It'll be really nice when we have two staff for this shift... less than a month away!]