CSA Week 5

Tuesdays are getting busy around here!  Pick up the CSA, plan meals for the week, and get cooking! But, it’s working out really well.  We’re getting consistently great product from our CSA and loving every bite!

In this week’s share:

  • Lettuce
  • Arugula (lots!)
  • Kale
  • Garlic Chives
  • Spring Onions
  • Beets
  • Summer Squash
  • Heirloom Cucumber (that sea cucumber-esque thing on the left!)
  • Raspberries
  • Peaches

I love that we’re still consistently getting new things each week and so much variety.  It makes for a lot of fun meals.  Here are some thoughts on recipes

Garlic Chives: As the name suggests, these are a green with a garlic flavor, they look like flattened chives.

http://www.epicurious.com/recipes/food/views/Stir-Fried-Garlic-Chives-with-Chile-232494
http://www.epicurious.com/recipes/food/views/Pork-and-Chive-Dumplings-350205

Kale: A favorite green, can be made in to “Kale Chips” which are very popular these days.
http://www.epicurious.com/recipes/food/views/Braised-Tuscan-Kale-with-Pancetta-and-Caramelized-Onions-230771
http://www.epicurious.com/recipes/food/views/Kale-and-White-Bean-Soup-106153

Arugula (& Beets): I love arugula on pizza – especially a prosciutto pizza.  Also makes a great green for a sturdy salad with its peppery flavor.
http://www.epicurious.com/recipes/food/views/Beet-Carpaccio-with-Goat-Cheese-and-Arugula-239246
http://www.epicurious.com/recipes/food/views/Roasted-Baby-Beets-and-Arugula-Salad-with-Lemon-Gorgonzola-Vinaigrette-234415

Cucumber
http://www.epicurious.com/recipes/food/views/Japanese-Cucumber-Salad-with-Vinegar-15129
http://www.epicurious.com/recipes/food/views/Sesame-Soba-Noodles-with-Cucumber-Bok-Choy-and-Mixed-Greens-242500

Peaches & Raspberries
http://www.epicurious.com/recipes/food/views/Peaches-and-Raspberries-in-Ancho-Syrup-with-Chile-Threads-232512
http://www.epicurious.com/recipes/food/views/Peach-Raspberry-Top-Crust-Pies-15283

My plans for the week:

  • Arugula salads with roasted beets, goat cheese, walnuts, grilled chicken and a dijon vinaigrette.
  • Salad with heirloom cucumber & spring onions, macaroni & cheese, wilted kale
  • Pork & chive dumplings, stir-fried garlic chives, and Asian cucumber salad

Here are the roasted beets & salad, which we ate for dinner tonight.

Roasted in foil with a little olive oil, salt & pepper  at 350 for one hour

And because we have an office birthday tomorrow, I used the peaches and raspberries to make a summery galette:

That’s all for this week!

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