It has been a full month since I last posted about our CSA pick ups. There are a number of reasons for that, mostly the fact that I had too many other wonderful things to share.
The week of the Healthy Living Summit, there was no photo of the food since Brian picked it up and I had the camera with me in Philadelphia. But here’s everything else we ate from the farm between then and now.
The week of August 26:
edamame, cucumbers, watermelon, cantaloupe, eggs, cherry tomatoes, lettuce, summer squash, beets, garlic, carrots
The week of September 2:
Swiss chard, broccoli, summer squash, zucchini, eggs, tomatoes, basil, pears, potatoes, jalapenos, carrots
The week of September 9:
a leek, lettuce, onions, kale, carrots, garlic, potatoes, eggs (Sorry for how depressing this photo looks)
Making up for last week with a bit of color: peppers, carrots, broccoli, radicchio, onions, potatoes, tomatoes, garlic, summer squash.
I won’t bore you with everything we’ve eaten since mid-August (though I do still have 3 of the 4 menu plans, so I could share a lot of what we had). There were a couple highlights, however.
Stuffed peppers (filled with herbed rice) served with rosemary and garlic roasted salmon, both of which were excellent. I really feel like I’m getting comfortable with and decent at cooking fish. Or I’ve just found better recipes lately. Either way, this turned out really well.
This chickpea sauté with Greek yogurt was actually a bit better than expected, considering there’s really not much to it. The meal was filling and tasty and the couscous added the perfect finishing touch. I also think it’s pretty attractive, which doesn’t always happen with my cooking.
Earlier this week I made Julie’s lentil gratin for dinner, which used up the remainder of our CSA carrots. I was really excited about it because I love both lentils and anything with “gratin” in the name. She’s right, it’s the perfect meal for a fall evening. We served it with some pasta, partially because I believe all meals need pasta and got 4 meals out of the recipe. It’s definitely being added to my list of recipes for busy nights.