At the beginning of this week, Brian picked up our last winter CSA share. This is never my favorite time of year; regular season pick ups don’t resume until late May. I know the next couple months will be harder to plan and either more expensive or feature fewer vegetables. There are some “winter” markets between now and then, as well as a couple open house days at the farm that we may try to make it to in order to supplement our meals.
I’m sticking with my template of planning one meal from each of the following categories during the week: pasta, soup, something from the freezer, Mexican and breakfast. It means there’s one less thing for me to think about and gives me a good starting point.
Also, can we talk about the fact that spring starts this week and I’ve got about a foot of snow on the ground? I am so ready for warmer weather, lighter clothing and going for walks!
The Pick Up:
spinach, apples, rutabaga, red cabbage, potatoes, beets
The Plan:
Week 1
breakfast: pierogies, scrambled eggs and sautéed beets
pasta: baked pasta with tomato sauce and mozzarella cheese
freezer: carrot soup from my soup swap in January
with garlic toast
Mexican: Spicy Shrimp Tacos (What’s Gaby Cooking)
with frozen corn
slow cooker Dijon Corned Beef
with sautéed cabbage and potatoes
Reuben sandwiches with sweet potato fries (from an earlier pick up)
Vegetable Pad Thai (Martha Stewart)
lunch: Easy Chana Masala (Minimalist Baker)
Week 2
breakfast: spinach and cheese frittata
with potato hash
pasta: Stovetop Tuna Orzo Casserole with (frozen) Broccoli (The Kitchn)
with roasted beets
Mexican: Homemade Enchiladas (2 nights)
soup: “Who Needs Meat?” slow cooker chili (2 nights)
Stir fry with rutabaga and cabbage
