PRODUCE I RECEIVED:
- chard
- lettuce
- purple beans
- summer squash
- cucumbers
- cauliflower
- green onions
- basil
- new potatoes
- beets
- cabbage
PRODUCE WE HAD:
- scallions
- beets – tons of them
- summer squash
- fennel
- green cabbage
- broccoli
- lettuce
- kale
WAYS WE’VE USED OUR PRODUCE:
Breakfasts:
Healthy Zucchini Muffins – I subbed in some carrots because I didn’t have enough squash.
For Madeline:
Macaroni and cheese with sauteed chard
Wednesday 6/14:
Dinner: leftover wings
Thursday 6/15:
Lunch: salad with garlic croutons
Dinner: Chicken taco salad
Friday 6/16:
Lunch: leftovers
Dinner: Zucchini “breadsticks” with marinara dipping sauce
Saturday 6/17:
Lunch: leftovers
Dinner: Grilled beef heart with chimichurri sauce, foil wrapped potatoes & grilled summer squash
Sunday 6/18:
Lunch: Fathers Day Meal at my parents
Dinner: Roasted Cauliflower Pasta
Monday 6/19:
Lunch: leftovers
Dinner: lamb and squash saute with rice, greek cucumber salad
Tuesday 6/20:
Lunch: leftovers
Dinner: Out
Snacks:
Sliced cucumbers with seasoned salt
PUT UP:
nothing
GIVEN AWAY:
nothing
CARRYING OVER INTO NEXT WEEK:
purple beans – 2 bags
cucumbers
green onions – lots of them
cabbage – 2.5 heads
kale
WASTED:
fennel
broccoli
beets –
THOUGHTS ON THIS PAST WEEK’S FOOD:
I am a total beet failure. Every year I swear I’m going to eat them. Every year they go in the compost. I even roasted them to have them on hand. It’s not that I hate beets. I just always find reasons to eat everything else, and the beets end up hanging around and getting soft and into the compost they go. I’m pretty sure that next year, I’m going to quit trying to rise above my beet meh-ness and give them to someone who will appreciate them.
I hate that I wasted the fennel and broccoli. I love them and from my gardening experience, they’re not the easiest crops to grow. I was so far behind on using up my vegetables that some of them weren’t going to get used, but I always feel so guilty.
I am pretty proud of the fact that I got in front of the summer squash. God bless zucchini bread and all of its permutations.
I’d give you the zucchini breadsticks recipe, but I had to make major changes to it to make it work. It was still pretty great, and Madeline loved it. I’ll definitely be looking at another recipe and making it again. You could also use it as a sort of pizza crust. The roasted cauliflower pasta was great. And just as an FYI – for a cheap cut of meat, beef heart is pretty tasty. The lamb saute was something I threw together: brown ground lamb. Drain. Use some of the fat to saute chopped onion and lots of chopped summer squash. Add diced tomatoes (I had an almost full can of tomato sauce I used instead). Add some cinnamon – do this gradually. I also added quite a bit of oregano. It was great over rice. Madeline loved it for one meal and spit it out for another. The nice thing about lamb is that a little bit can go a long way.
Looking at this week as a whole, I think we did pretty well, but we always put our CSA share to better use when I cook more. Captain Obvious remark to make, but it’s true.
I hope you all had another great week filled with great food!
Kristina
