Finger Pickin' Farms CSA box contents for the week of June 8, 2010.
From left to right, top to bottom:
Row 1--4 heads of lettuce
Row 3: Mint, kohlrabi, strawberries, squash
Row 4: Swiss chard, summer squash
I'm going to try out blogging our dinner menu each week. You'll notice there aren't 7 nights of meals listed here because some nights we have leftovers. I also don't usually decide which day we're having each meal in advance--I decide each day based on my time, my mood, and the produce (i.e. what needs to be used first before it goes bad).
Posting our menus is a way of sharing recipes and ideas with you, and is also a way for me to keep track of meals. See, we always make up a weekly menu before we make our grocery list, but there have been quite a few times when I've misplaced the menu and end up cobbling a meal together on the fly. I figure that I can't lose my blog, so keeping a menu here will help me out.
I've been reading Dani's weekly menus on her blog Little Fists for months now and she inspired me to blog about my dinner plans. I am always curious about what other people are eating, and I love getting new ideas. You'll want to check out her What's for Dinner? posts if you feel the same way.
The meal plan:
*Tofu and bok choy with garlic mirin sauce served over rice.
I didn't get around to making this last week, so I made it last night. I used the leftover rice to make some simple onigiri to pack in lunches. K and I loved buying onigiri in Japan to snack on. They aren't readily available here in Kentucky, but it's easy to make our own. I learned to make them from this tutorial. Also, I recently listened to a fun podcast about onigiri, which made me want to start making them again.
*Black bean tacos with sauteed squash, salad, and rice
*Fried eggs with homemade bread, sauteed Swiss chard, and roasted carrots
*Dinner out for our anniversary
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What are you eating this week?