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<\/p>\nI am so excited to be back in the routine of picking up CSA shares.\u00a0 This winter didn\u2019t seem quite as dismal as some \u2013 maybe the selection was better, maybe I\u2019m getting better at planning with root vegetables or maybe I was just distracted by the baby \u2013 but I am glad it\u2019s over.\u00a0 I think we have more vegetables in the refrigerator right now than we\u2019ve had for months.\u00a0 It\u2019s so exciting to be at the start of the season, with so many weeks of quality food and cooking opportunities ahead of me.<\/p>\n
I know it\u2019s been quiet around here.\u00a0 Trust me, if the amount of time I spent thinking about posting translated to posts appearing, there\u2019d be a lot more to read.\u00a0 The past couple of months I feel like I\u2019ve really been getting back in the swing of things \u2013 running, farmers markets, community events, menu planning, productivity.\u00a0 I have actual posts planned for the next couple weeks.\u00a0 I feel like I may actually have some time to write.\u00a0 We\u2019ll see!<\/p>\n
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lettuce, Hakurei turnips, radishes (buried underneath), kale, beets, Swiss chard, arugula, bok choy,<\/p>\n
spaghetti and vegan meatballs<\/a> (Wholefully) frittata featuring arugula, caramelized onions and cheddar cheese saut\u00e9ed bok choy over brown rice with Oh She Glows teriyaki sauce<\/a> church dinner \u2013\u00a0 Cobb salad bar<\/p>\n Chipotle Cheddar Chard<\/a> (Eating Well) quesadillas arugula and mozzarella pizza<\/a><\/p>\n hamburgers with kale chips and roasted beets<\/p>\n lunches:<\/strong> leftover frittata; salads with assorted toppings (radishes, turnips, chickpeas, hard boiled eggs, etc)<\/p>\n
\nwith frozen vegetables on the side
\nI made these meatballs last night and they were terrific. Highly recommended.<\/i><\/p>\n
\nwith canned baked beans<\/p>\n
\nthis sauce is so good and has become my go-to “Asian sauce”<\/i><\/p>\n
\nwith salad<\/p>\n