Last week we had the exciting experience of picking up our first week’s worth of produce from our CSA. I can hardly wait until Tuesday when we get to do it again. When we picked up our pile of greens and other goodies, I wasn’t really sure where all the vegetables were going. Nevertheless, it all went to good use. We used our fresh, organic vegetables as follows:
- Lots of salads and pita/veggie sandwiches, for lunch and dinner. I’m usually not a big salad person, but they hit the spot this week. Whether that was because the greens were so fresh or because I was especially hungry at lunch and I had to eat what Brian packed is up to you.
- We used the bok choy as a side for pad thai early in the week. I’m trying to perfect the pad thai recipe (though it’s pretty darn good as-is) and then I’ll share with you. For the bok choy, I added a little grated ginger and a few drops of Tabasco sauce to a 1/3 cup-ish of soy sauce, which I poured over the bok choy and cooked for a couple minutes until the leaves wilted.
- I originally said that I was going to make a rhubarb pie, but since we were limited in the amount of rhubarb we were allowed to take (and I was feeling lazy), I opted for an apple-rhubarb crisp. My version had a little more apple than the recipe calls for, but it was still incredibly delicious. I forgot how much I love fruit crisps…So glad I went that route instead of bothering with a pie.
- This has nothing to do with our CSA (except for a side salad) but I had to include it: On Friday, I made what was probably the best pizza I’ve created so far. It was so simple: crust, marinara sauce (I am so obsessed with this sauce and may never buy jarred sauce again), mozzarella, tomato and fresh basil and oregano from our garden. Definitely hit the spot. Side note: I am a food snob and I have taken my husband along with me. I was on my way out, so I had him make the dough. “I really don’t understand why everyone doesn’t make their own pizza dough…its not that hard,” he remarked. I agree completely–try it today, and remember-you can freeze the dough!*
We’ve got just a bit of lettuce left, otherwise we’ve polished off the produce. 2 more days until we get to pick up some more. My plan is to be even more creative with it next week.
What are you doing with this summer’s wealth of fresh food?
*I’m not saying that to be a jerk–I’m saying that to encourage you to try making pizza at home! It’s so good!!
You guys are hardcore. We’re still working though last Tuesday’s pick-up! I think I have to go out on Friday this week…
Makayla Gonzalez says
I love the smell and taste of Oregano when added in some recipes.,,”
Zoe Murphy says
Oregano is a gread addition to everyday meals, i put them on soups and salads.;`.
Satin Panties says
oregano is a good additive on pastas and salads, oregano helps to add that tangy flavor”~’
Electric Lighting : says
i have a strong smell and i love the smell of Oregano. i always use it as a food additive,-,