Yesterday, we made our last pick up of the 2015-16 CSA season. It almost didn’t seem like a winter share — there was good variety all season and never once was the dirt road on the way to the farm covered in snow. I always dread this time of year, the upcoming three months when I won’t be picking up my CSA share. I know I’ll be consuming less vegetables because they seem so expensive when I price them at the store. But I also know that time flies and it’ll be early June before I know it and I’ll be back at the farm once again.
The Pick Up
flweingbaby kale, spinach, potatoes, purple carrots, sweet dumpling squash, sweet potatoes, apples, beets
The Plan
I’m still definitely riding the “leftovers train”. Brian and I continue to be busy (another reason to look forward to June) and afternoons where I don’t have to cook make life a lot easier. On the nights I am home at a decent time, I’m still inclined to make something easy. I have a feeling changing the clocks tonight to going to make me confused all week long.
Week 1
creamy polenta with tomatoes and chickpeas (recipe coming this week!)
stuffed sweet dumpling squash – likely with rice, onion, bread crumbs, apple and maybe sausage
sauteed flowering baby kale over pasta with garlic and red onion
Black Bean Tacos + sauteed carrots
leftover tacos
corned beef, potatoes and cabbage (from last week)
leftover corned beef, potatoes and cabbage
Week 2
church dinner – I’m bringing roasted carrots
pasta and Easy Lentil Meatballs (Minimalist Baker) with red sauce
spinach salads with couscous cakes (Fine Cooking)
Nordstorm’s Tomato Basil Soup (Serious Eats) + Biscuits
sweet potato hash with eggs (and bacon/sausage?)
enchiladas filled with spinach, pinto beans and cheese
leftover enchiladas
Have you checked out my menu planning printable yet? Click the image below to find out more!
