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How We Ate Our CSA Share – Week Two

May 9, 2017 By Kristina McLean

PRODUCE I RECEIVED:

  • bok choy
  • overwintered carrots
  • spinach
  • kale
  • sweet potatoes
  • chard
  • arugula
  • radishes
  • strawberries

PRODUCE WE HAD:
onions
spinach crowns
arugula

WAYS WE’VE USED OUR PRODUCE:

Breakfasts:
Sauteed greens with eggs
Sauteed bok choy with a poached egg

Wednesday 4/19:
Strawberry Shortcake – yes, for dinner

Thursday 4/20:
Lunch: Braised greens with garlic toast
Dinner: Spicy pork with rice and stir-fried bok choy

Friday 4/21:
Lunch: leftovers
Dinner: Out

Saturday 4/22:
Dinner: toast with radishes and butter

Sunday 4/23:
Dinner: Roast Chicken with Carrots, Chickpeas, and lemon

Monday 4/24:
Dinner: Pasta with sauteed chard, chickpeas, romano and red pepper flakes

Tuesday 4/25:
Steak salad with arugula

Snacks:
sweet potato wedges
Lettuce salads with feta dressing
Carrots and radishes with hummus

GIVEN AWAY:
Nothing

CARRYING OVER INTO NEXT WEEK:
Nothing

WASTED:
Spinach crowns, although we ate the spinach

PUT UP:
braised greens – froze
arugula pesto – froze

THOUGHTS ON THIS PAST WEEK’S FOOD:
I’m pretty proud of the fact that although we let some spinach crowns turn feral, we used everything else. We also were fairly boring this week and didn’t try any new recipes, but it was a very hectic week, and the next three weeks are going to be pretty hectic as well.

Prepping stuff ahead of time makes using up our share so much easier. When I only have 15 minutes to put lunch together and eat it, having salad greens ready to go makes it much easier.

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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