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How We Ate Our CSA Share – Week Six

June 7, 2017 By Kristina McLean

PRODUCE I RECEIVED:

  • sugar snap peas
  • carrots
  • napa cabbage
  • cabbage
  • kale
  • chard
  • salad turnips with greens
  • baby beets with greens
  • arugula/salad mix
  • radishes
  • fennel
  • broccoli
  • lettuce
  • garlic scapes
  • scallions

PRODUCE WE HAD:
onions
potatoes
garlic scapes
cut up radishes, carrots, turnips
sugar snap peas
beets
fennel

WAYS WE’VE USED OUR PRODUCE:

Breakfasts:
Sauteed greens with eggs
Scrambled eggs with garlic scapes and goat cheese

Food for Madeline:
Carrot and Quinoa Stew

Wednesday 5/24:
Dinner: Chicken Ceasar Salad

Thursday 5/25:
Lunch: leftovers
Dinner: Spicy Fried Pork, salad with store-bought Asian dressing

Friday 5/26:
Lunch: Out
Dinner: Out

Saturday 5/27:
Lunch: Salad
Dinner: Grilled chicken, grilled sugar snap peas with peanut dipping sauce

Sunday 5/28:
Brunch: leftovers
Dinner: Roast chicken, potatoes, and salad

Monday 5/29:
Lunch: leftovers
Dinner: Out

Tuesday 5/30:
Lunch: Okonomiyaki
Dinner: Hamburgers and roasted broccoli

Snacks:
Carrots, turnips, and radishes with dip

PUT UP:
Spicy Pickled Turnips
Froze some of the greens

GIVEN AWAY:
Nothing

CARRYING OVER INTO NEXT WEEK:
garlic scapes
cut up radishes, carrots, turnips
fennel
napa cabbage
beets

WASTED:
Some of the cut up vegetables got a little gross, so we pitched those.

THOUGHTS ON THIS PAST WEEK’S FOOD:

I have never grilled sugar snap peas before, but I’ll definitely make them again. They were wonderful and great with the peanut sauce (soy sauce, peanut butter, lime juice, ginger, garlic, cilantro).

I love the pickled turnips! I think these will be particularly great with the hot weather coming up. I think they’d be a great filling for summer rolls.

Okonomiyaki is one of our favorite easy meals. I’m always happy to get cabbage because we love it so much. We usually end up serving it with a mayo-sriracha sauce.

I find myself carrying over fennel which doesn’t make sense to me because I love it, we just don’t buy it normally. I think it’s easy to get in a rut, even when you know better and even when you love a certain vegetable. We’ll try to remedy that this coming week.

This is going to be another financially tight week for us, and I’ll be traveling to Memphis over the weekend, so this coming week will be somewhat challenging for us. We’ll see how it shakes out!

I hope you all had another great week filled with great food!

Kristina


Filed Under: Eat your CSA

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“The care of the Earth is our most ancient and most worthy, and after all most pleasing responsibility. To cherish what remains of it and to foster its renewal is
our only hope.”

-Wendell Berry

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Corryton, Tennessee 37721
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