PRODUCE I RECEIVED:
- red curly kale
- lettuce
- carrots
- summer squash
- cucumbers
- sweet onions
- green onions & bulbless purple onions
- leeks
- new potatoes
- cabbage
- tomatoes
PRODUCE WE HAD:
- purple beans – 2 bags
- cucumbers – 3
- green onions – lots of them
- cabbage – 2.5 small heads
- kale
- a few garlic scapes
WAYS WE’VE USED OUR PRODUCE:
Breakfasts:
Sauteed cabbage with a runny egg
Zucchini Blueberry Muffins
For Madeline:
Macaroni and cheese with chopped kale
Wednesday 6/21:
Dinner: Ice cream – Madeline had to get blood drawn so we had Cruze Farm ice cream for dinner.
Thursday 6/22:
Lunch: salad with garlic croutons
Dinner: green bean “fries” for a starter. Then, stir-fry with ground pork, purple beans, carrots, garlic scapes, and cabbage.
Friday 6/23:
Lunch: leftovers
Dinner: wings with cucumbers and ranch dressing
Saturday 6/24:
Lunch: Waffle brunch with friends!
Dinner: Bruschetta, homemade ciabatta, and sauteed shrimp
Sunday 6/25:
Lunch: Zucchini Egg Bake
Dinner: Basil-lime Grilled Chicken, grilled scallions and sweet onions, chile buzz potatoes, and Obsessively Good Avocado Cucumber Salad
Monday 6/26:
Lunch: leftovers
Dinner: picadillo, roasted carrots, and fried plantains.
Tuesday 6/27:
Lunch: leftovers
Dinner: out
Snacks:
Sliced cucumbers with seasoned salt
Cucumber Boats
PUT UP:
Made a huge batch of stir-fry and froze some for easy lunches. Froze half the picadillo for later.
GIVEN AWAY:
nothing
CARRYING OVER INTO NEXT WEEK:
kale
lettuce
cucumbers – 3
leeks
cabbage – 1 small head, already shredded
purple beans – .5 bags
WASTED:
half a head of lettuce
THOUGHTS ON THIS PAST WEEK’S FOOD:
The Oven-Baked Green Bean Fries were good, but not great. I only had whole wheat panko, but I think using panko of any kind is going to be too much for the green beans. I’d use plain breadcrumbs, and maybe follow the example of other recipes and add some parmesan cheese to the mix. Madeline wasn’t very enthused, but my husband and I did enjoy watching her face when she insisted on trying the horseradish dipping sauce we made.
The first bruschetta of the year is always the best kind of meal. Hooray for tomatoes! These tomatoes are why I rarely eat fresh tomatoes off-season. They’re such a pale imitation of the real thing.
The Basil-lime Grilled Chicken is definitely a keeper. Grilled scallions are always great, and chile buzz potatoes are always wonderful. All they are is butter, hot pepper whirled with salt and vinegar (or use Asian chile garlic paste) and chopped cilantro.
A lot of people have raved about the recipe, but I found that the picadillo was a big disappointment. It didn’t help that the ground beef we had was super lean, but I found the recipe to be very bland. I prefer my recipe with more spices and raisins added.
The star of the week was the Obsessively Good Avocado Cucumber Salad. I could have eaten my weight in it. I love that the avocado adds some richness to the cucumbers. It’s a very different type of cucumber salad, and I already have another avocado ripening on my counter, so I can make it again.
I hope you all had another great week filled with great food! And have a great Fourth of July!
Kristina
