I am so excited to be back in the routine of picking up CSA shares. This winter didn’t seem quite as dismal as some – maybe the selection was better, maybe I’m getting better at planning with root vegetables or maybe I was just distracted by the baby – but I am glad it’s over. I think we have more vegetables in the refrigerator right now than we’ve had for months. It’s so exciting to be at the start of the season, with so many weeks of quality food and cooking opportunities ahead of me.
I know it’s been quiet around here. Trust me, if the amount of time I spent thinking about posting translated to posts appearing, there’d be a lot more to read. The past couple of months I feel like I’ve really been getting back in the swing of things – running, farmers markets, community events, menu planning, productivity. I have actual posts planned for the next couple weeks. I feel like I may actually have some time to write. We’ll see!
The Pick Up
lettuce, Hakurei turnips, radishes (buried underneath), kale, beets, Swiss chard, arugula, bok choy,
The Plan
spaghetti and vegan meatballs (Wholefully)
with frozen vegetables on the side
I made these meatballs last night and they were terrific. Highly recommended.
frittata featuring arugula, caramelized onions and cheddar cheese
with canned baked beans
sautéed bok choy over brown rice with Oh She Glows teriyaki sauce
this sauce is so good and has become my go-to “Asian sauce”
church dinner – Cobb salad bar
Chipotle Cheddar Chard (Eating Well) quesadillas
with salad
arugula and mozzarella pizza
hamburgers with kale chips and roasted beets
lunches: leftover frittata; salads with assorted toppings (radishes, turnips, chickpeas, hard boiled eggs, etc)
