Last year, Mighty Food Farm switched to a pre-order system for CSA shares. Each Wednesday, I log onto a website, place my order for the week from the available produce, then pick up my share in Williamstown. I thought I wasn’t going to like preordering items, but it’s nice to know what I’m getting in advance and certainly makes pick ups more efficient. I can even schedule a vacation on the website – and then schedule when I’ll be picking it up. This week was the second week that we’d scheduled a double pick up for as a result of our Maine vacation at the end of June.
We did a pretty decent job using up these vegetables this week, which is good. School resumed at the end of the week and my brain space for creative menu planning (which was already limited) will be further reduced. Stay tuned for more information about how I’m trying to streamline my meal planning for this year.
The Pick Up
The Plan
Baked Eggplant with corn on the cob and edamame (from last week)
Lentil Sloppy Joes with corn on the cob, carrot and pepper sticks
Bible study potluck: Slow Cooker Meatballs (Parade)
big salads with chicken
Mexican pizza (adapted from Barbara Bakes) with sliced tomatoes
Squash and Ricotta Galette (Smitten Kitchen) with steamed beets
playdate dinner with friends: we contributed s’mores ingredients
Plans for Remaining Items:
onions & potatoes – both of these items will keep for a while and are easy to use. They’ll find a purpose soon, I’m sure!
extra peppers and carrots – snacks, as well as next week’s plans
extra zucchini – more zucchini bread
