(Actually the first CSA day was last week, but I missed it because I was in Minnesota, so this is the first one for me!)
Our CSA produce from Finger Pickin' Farms for the week of June 1, 2010
From 12 o'clock and on around clockwise: bok choy, beet greens, radishes, 3 lettuces, kale. Strawberries are in the middle, but you figured that out already, didn't you? The strawberries are so small and sweet. I could eat them right out of the carton, but I must maintain some sense of discipline so that I can make some of the strawberry recipes on my list. An update on my list: muffins and ice cream have been made! Strawberry rhubarb pie and strawberry jam have been added to the to-make list.
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CSA days are amongst my favorite days of the year and I love that in summer (and it does seem like summer here, so I'm going with it) I get to experience such great days every single week. Last year we split our CSA with my mom, but this year she's decided to grow more of her own vegetables. She's got lettuce, broccoli, onions, tomatoes, sorrel, and a whole host of herbs growing. So we are sharing our CSA with my dad, and I'm very excited to see what he does with his half of the produce. He's a great cook, famous in my family for his soups and roasts, but he's very much a meat-and-potatoes guy, so I want to see what he'll do with all of these greens and lettuces.
I really enjoy planning meals around what we get from the market. Here's the dinner plan:
*Pasta Alfredo with sauteed garlic, beet greens and peas. Yes, we did just have this a couple of weeks ago, but it's so good! Plus, my sister was over for dinner, and I knew she'd love it.
*Tofu and bok choy stir-fry with garlic-mirin sauce over rice.
*Black bean quesadillas, kale sauteed with garlic, lemon and soy sauce, and oven-roasted potatoes. A real mish-mash of flavors, but it works for us.
*Dinner out by the river to celebrate my Grandma Alice's 82nd birthday. Fingers crossed that it doesn't rain.
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I would love to hear what you're eating this week, so please share in the comments. I find myself endlessly curious about what other people are cooking and eating, plus it gives me ideas for what to make.