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Summer Routine? (CSA Menu Plan #3 & 4)

Published on July 4, 2014 By Emily. Updated on July 4, 2014

Oof, it’s been a busy couple weeks.  I posted my last CSA Menu Plan on June 15.  On June 17 we left for a weekend in Chicago, then we were home for a week before leaving again for a family reunion at the Jersey Shore.  I’ll be detailing my adventures at the Shore early next week (we had a great time), but suffice to say, that sort of schedule is not conductive to routine menu planning or posting.

Last Friday, I picked up the following at the farm:

6.27.14 CSA pick up

snap peas (x5), radishes, summer squash, turnips, scallions, garlic scapes, kale (x2), head lettuce (x2)

With the exception of most of the scapes and the 2 summer squash, all of this produce came with us to the Shore. Brian and I were on tap for making dinner with his parents for the nearly 20 extended family members staying in the house with us and it seemed a great opportunity to share our bounty.  We provided a kale salad and a salad bar with the lettuce, scallions, scapes, snap peas (which were a huge hit), turnips and radishes, as well as tomatoes and cucumbers I picked up at the supermarket before leaving.  I was a little concerned about how all of this greenery was going to go over, but everyone seemed to really enjoy it.  The leftovers went on to serve as more salads and taco toppings the next day.

Last night I used the summer squash (the only produce in our house besides scapes) to make zucchini pancakes.  I ended up needing to add about 2 cups of additional flour to get them to turn out, but they were really yummy.  The lemon ricotta was definitely the icing on the cake, don’t skip it.

Today I picked up:

7.4.14 CSA pick up

a tomato, shell peas, summer squash, chard, kohlrabi, garlic scapes, turnips, cucumbers, scallions, golden beets, dinosaur kale

Our CSA sends out a weekly newsletter which contains a list of what will be available at the farm.  I was so excited to see tomatoes and cucumbers at this week’s pick up; they weren’t on the list and now it really feels like summer.  It’s so nice to have a wide variety of produce to choose from.

The plan:

summer squash/zucchini:  I’m planning to roast whole the tiny yellow squash we got…we’ll see how that works.  This zucchini bread is also on the agenda for this week; I’m planning to eat it for breakfast.  Anything remaining will be included in an Asian-style noodle dish I’m improvising with this dressing.

tomato:  I am incredibly thrilled about this tomato.  Off-season tomatoes are not good; I spend 9 months or so of the year looking forward to tomato-time…and it’s here!  We were limited to just one this week, but I was impressed with the size and quality of this first batch.  This tomato will be part of tonight’s BLTs.  The remainder is going straight from the cutting board to my mouth.

garlic scapes:  I still have almost all of the scapes from last week, and then I picked up more.  If you’re not familiar, scapes are the shoots that come up from the garlic plant as it grows.  They’re harvested to keep the nutrients in the plant from going to the scape instead of the bulb.   Since farmers kind of want to be rid of them, there have been huge containers of FREE scapes at the farm for the past 2 pick ups.  Anyone who knows me knows I’m a sucker for anything labeled “free”, so I couldn’t help myself.  Scapes are delicious and I’ll be chopping them up for salads and eggs, but most of them are going to be turned into pesto.  Some of the pesto will be eaten this week, some will go into the freezer.

shell peas/kohlrabi:  mixed into the aforementioned Asian-style noodle dish

shell peas/turnips/cucumbers/beets:  It is just occurring to me, as I write this post, that we didn’t end up getting lettuce this week.  Brian and I had an exchange at the farm wherein we decided to grab the lettuce last so it wouldn’t get squished.  Apparently that never happened.  So I was about to type “salad”, but I think it’s going to be more like crudité and roasting for these veggies.  That’s fine, there’s plenty of lettuce in our future.

kale:  pizza topping, along with red pepper flakes and ricotta cheese

chard: frittata (When in doubt, make eggs!)

Also, I apologize for the lack of photos of the things I’m actually cooking lately.  The rest of the summer looks much more predictable than the last two weeks and I’m going to make a serious effort to post more photos of cooked food.  In the meantime, follow me on Instagram because sometimes that’s as far as my photos get!

What are you cooking this week?  What awesome uses for the above vegetables am I missing out on?

Related Posts

Plugging Along (CSA Menu Plan #83)
Moving Forward (CSA Menu Plan #51)
Too Busy for Food Photos (CSA Menu Plan #7)
My Favorite Tools For Making The Most of My CSA
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Filed Under: menu plans Tagged With: CSA, menu

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Comments

  1. Carol Pious says

    July 6, 2014 at 2:14 pm

    Yes, the snap peas were delicious! So glad you shared them with us.
    Carol

Trackbacks

  1. » Using the Word “Plan” Loosely (CSA Menu Plan #5) says:
    July 14, 2014 at 9:00 pm

    […] As promised, I actually took pictures of some the meals I made last week.  I was really pleased with the way these particular dishes turned out. […]

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Emily
This week I - drove across the state for 4 days of This week I
- drove across the state for 4 days of 8 am to 4 pm professional development
- was incredibly impressed with the facilities and food at @wyliecenter and @tuppermanor
- wandered my undergrad campus at dusk
- started to wrap my head around @openscied
- spent quality time with @ryntintin12
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- Enjoyed an evening with one of my closest friends from college
- took deep breaths and watched birds at the ocean 
- visited the mall and Whole Foods primarily to see what life is like for the other half of the state
- rediscovered a love of taking the scenic route, making unplanned detours and checking out small towns along the way
It was a cold and cloudy morning, but we made it t It was a cold and cloudy morning, but we made it to our second annual strawberry picking at @mountainviewfarm413, which included E's first tractor ride (she was very excited). We picked about 9 pounds of strawberries and I'm looking forward to eating them! 🍓
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Scenes from this morning in Adams, featuring @shir Scenes from this morning in Adams, featuring @shiredonuts, Poseidon Coffee, the Ashwillticook Rail Trail, St. Stanislaus Kostka Church, Adams Free Library and beautiful flowers.
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I don't have clear words to express my feelings ab I don't have clear words to express my feelings about the state of the world lately. As a teacher and a mother, it has been extra difficult this week to be fully present in my roles without thinking about innocent lives that should have had longer on Earth. How what has happened in each of the many mass shootings this year can happen anywhere. If you are feeling sad and frustrated too, you are not alone.

I don't have answers, but I'm trying to take care of myself and my biological and school families. I'm saying "I love you" a lot to my children and my students. I'm closely following and sharing the work of @everytown while contacting my state and federal representatives and the president. I'm going for walks and getting fresh air and trying not to overload on news. I'm sharing good resources in my stories as I see them.
UPDATE: the giveaway is now CLOSED. Congrats @aloh UPDATE: the giveaway is now CLOSED. Congrats @alohr3!

 @thelazygenius' second book, The Lazy Genius Kitchen, is finally here and I'm so excited! I don't purchase many books, but I pre-ordered this last July because I knew it would be right up my alley and then I pre-ordered a second copy because I knew that I'd want to give one away.

Author Kendra Adachi has been one of my favorite voices in recent years. Her principles (shared through her first book, The Lazy Genius Podcast and her Instagram) have helped me focus my priorities and give myself more grace. 

This book is NOT a cookbook (it has just 2 recipes), it is a kitchen guide - to help you "have what you need, use what you have, and enjoy it like never before". It is beautiful (full color!) and thoughtful.

I'm very excited to send this book to one of you.

TO ENTER: Leave a comment below with one of your greatest kitchen struggles. 
I'll draw a winner at 8 pm on Friday, May 6.
This giveaway is not affiliated with Instagram or The Lazy Genius, Kendra Adachi.
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This morning we took advantage of @massmoca's Berk This morning we took advantage of @massmoca's Berkshire Teacher and Social Worker Appreciation Day free admission. After enjoying the student Art Invitational exhibit, the 4 of us took in several of the other galleries. Mass MoCA always impresses and it was delightful to be able to be out in the world with my kids.
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My January and early February menu plans for my @m My January and early February menu plans for my @mightyfoodfarm vegetables are finally up on the blog. See how we're making use of these beautiful items, as well as the items from the other pick up we made in the past month. 
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