Finally, it’s CSA season again! Every year, I remind myself that the part of spring before our pick ups resume is the worst. I don’t plan meals, we eat too many convenience foods, I feel frustrated with my grocery shopping and I vow to do better – there is no reason I can’t menu plan or eat well without our CSA. But for whatever reason, I forget this annually and find myself in a panic in April and May. This year, I almost gave in and subscribed to a boxed meal service (which are fine, but totally contrary to my “CSA/menu planning” principles).
But none of that is a concern of mine for the next 9 months because our CSA pick ups with Mighty Food Farm have finally resumed! There have been times when the first pick up of the season has been pretty unimpressive, but not this year. Look at all that beautiful produce! I can’t wait to put it to use.
In case you’re new…or it’s been so long since I’ve shared a menu plan that you’ve forgotten how this all works: Every week (or every other week, in the winter), I use my CSA share items to plan my menu. The result is a meal plan focused on local and seasonal ingredients. I hope it helps you be more creative with what’s in season and it definitely keeps me organized and accountable for making sure I use everything we get. If you’ve got a great recipe for something I receive from my farm, please pass it along!
The Pick Up
strawberries, kale, radishes, turnips, bok choy, scallions, chard, lettuce
The Plan
salads (lettuce, turnips, scallions, radishes) with chicken
black bean tacos with scallions and lettuce
bok choy, radish, turnip and scallion stir-fry over rice with homemade teriyaki sauce (Oh She Glows)
kale and potato hash with eggs
Ranch salad with Buffalo Tempeh (Isa Chandra)
Slab Galette with Swiss Chard and Gruyere (Food52)
Black Bean and Quinoa Veggie Burgers with kale salad
…and strawberries for dessert every night until they run out.
Lunches:
ham and cheese sandwiches
leftover potato hash and kale
