First week of CSAing is complete! I pick up our second box of produce tomorrow. So far so good.
All I have left to use up are a few leaves of spinach, half a rutabaga, some grapefruit, and the collard greens (which I’m using in this dish tonight to go along with some pizza). Okay, actually that suddenly seems like quite a bit to finish off.
I used the rainbow chard (is there a prettier food?) to make this terrific polenta dish from Perry’s Plate (one of my favorite food blogs these days) and the bok choy in some potstickers (I am in love with potstickers these days because i can make a large batch and then freeze them and pull out a few for a quick lunch any time I want). I used the carrots to make carrot puree which, despite sounding like baby food, is one of our favorite dishes of all time.
And, of course, we’ve had a lot of salad this week.
A couple of things I really love about Johnson’s Backyard Garden is that each Monday they post a list of what will be in that week’s box. On Tuesday, they photograph the box and label each item (helpful for those of us who have never actually seen a rutabaga (or know how to spell it, thank you Spell Check)) and then link to a list of recipes that use that particular item. It’s really lovely to be able to meal plan before I pick up my box.
As a total menu-planning nerd, I enjoy the puzzle of planning out our meals around a list of vegetables. I’m already looking forward to tomorrow’s box and another week of eating.
I cannot quite believe that this is me, waxing on about vegetables. Wasn’t I the one ardently defending my liberal use of boxed cake mixes just a few years ago? Now I’m off to go make my own cheese (if by “make my own cheese” you mean “lay on the couch and read”).