I continue to be in love with having a CSA share. The quality of the food and the variety of options is amazing, and I definitely appreciate the lack of work required on my part. However, it is definitely not as convenient as going to the grocery store. Even though our summer is much more flexible than the rest of the year, it can be tricky to match our schedule with the CSA pick up times. This week we opted to do a double pick up on Tuesday, covering both last Friday and most of this coming Friday’s shares, allowing us to do other things on Friday afternoon and Saturday morning.
The Pick Up
kale (x2), arugula, lettuce, collard greens, patty pan squash, baby onions, cucumbers, kohlrabi, tomatoes, shell peas, zucchini, radishes
We also purchased 10 pounds of pickling cucumbers, to turn into pickles if I can find a spare couple hours.
The Plan
baked dill and garlic salmon
+ collard greens
polenta pizza with kale and mozzarella (based on this recipe from Serious Eats)
BLT sandwiches with pesto mayo
+ potato and beet salad with scallions (based on this recipe for Spicy Mustard Vinaigrette Potato Salad)
Lemon Risotto with Summer Squash (NY Times) with peas and patty pan squash
+ tomato slices
tabbouleh topped with falafel patties (Cooking Light) + kale chips
chef’s salad with chickpeas, radishes, hard boiled eggs, arugula, etc
zucchini lasagna, recipe to be determined
+ collard greens
summer vegetable cold noodle salad (recipe in development)
may include cabbage, zucchini, radishes, baby onions, arugula…
Smoky Tempeh Sandwich with Sundried Tomato Pesto (My New Roots)
kale, cheese, onion quiche
+side salad or other vegetables
Stovetop Buffalo Chicken Shells & Cheese (How Sweet It Is)
+ kohlrabi and cabbage slaw
