Wow, weeks go by fast in our household and before we know it, it’s time to pick up another bag of our goodies from our CSA. I haven’t posted a list and pictures every week but we continue to get wonderful spring vegetables and quite a variety. We even received fresh dill last week.
Farm fresh beets were wild when we sliced them and created a root vegetable medley. I didn’t know they had rings inside!
When we took this cabbage out of the bag, it was so big. The one we received yesterday was even bigger. This one was funny to me because the outside leafs made it look like dumbo. I was also skeptical about the taste because I wasn’t sure I liked cabbage. However, last night we sliced it 1-inch thick, sprayed with olive oil, and then seasoned with salt and pepper. Into the oven at 400 degrees for 40 minutes. I was surprised how good it tasted. Not my favorite but definitely edible.
And here’s proof I even tried radishes on a salad!
But how do we come up with meals when we get an assortment of veggies from the CSA each week? Well I thought I’d share one example of our meals from a couple weeks ago to help.
First I made a list of all the veggies we had in the house (some from Trader Joe’s and rest from CSA) along with our proteins. We do try to eat a balanced dinner with a protein (veggie or meat), big portion of veggie, and a healthy carb.
- pork chops
- (2) chicken breasts
- (2) ground beef
- hot dogs
- sweet peas
- (2) baby cabbage
- leeks (big and small)
- bok choy
- (2) potatoes
- red leaf lettuce
- (2) mustard greens
- Brussels sprouts
- red onion
- (2) onions
Then, day by day I created a meal and crossed off a veggie or protein from the list. I managed to use most veggies and what we couldn’t use we passed along to friends or family.
Tacos with ground beef, tomato, lettuce, and a can of black beans with jalapeno (from Trader Joe’s)
Chicken stir fry with bok choy, broccoli, carrots, brown rice, onion, red onion, sweet peas
Mashed potatoes and turnips, salad with red leaf lettuce, tomatoes, mushrooms, and carrots, and grilled chicken
Hot dogs with tater tots (Trader Joe’s) and leftover salad
Ate dinner out 🙂
Phil’s parents came over and we cooked braised short ribs (amazing recipe Phil tried from Thomas Keller’s Ad Hoc at Home cookbook), Brussels sprouts, and potato latkes (Phil’s parent’s brought these). Here’s some pictures from the meal:
I practiced Julia Child’s recipe for brown butter Brussels sprouts from The Way to Cook.
Phil was so happy with the rue he made.
Getting ready to plate.
A most delicious meal as good as any restaurant could do! It was an all day effort and a lot of work but totally worth it.
After a heavy Saturday dinner, we had mustard greens with kale and garlic, grilled pork chops, and I tried a recipe for leek-tomato quinoa with lemon and onion from my Bon Apetit Fast Easy Fresh cookbook. If you’re not sure you like leeks, try them in this recipe. So good!