Mel’s Box – Week 2

Week 2 arrived and I still had a few items left from last week’s CSA box. It’s amazing how long produce lasts when it doesn’t spend days in transit and at the store before making its way to your fridge.

CSA box_week 2_labelHere’s this week’s breakdown:

Kale: A huge bunch this week. We went away for the weekend so I made a giant salad with kale, quinoa, dried cherries, pumpkin seeds, and a balsamic vinaigrette. It was to have some healthy food on hand, as eating well when away from home can sometimes be a challenge. Thank goodness for coolers!

Garlic Scapes: I used all the scapes from this week to make another big batch of pesto. When winter rolls around, I’ll be thanking my past-self. Last year when I first discovered scapes and decided that they were the best thing since pockets, I made a tart that was amazing. I wish that I had thought about doing that again this year.

Sunflower Shoots: Another new vegetable for us to try this year. Seriously, I had no idea that these even existed. I made a salad with the shoots, this week’s beets, and an avocado. They would also be excellent in sandwiches and wraps or to garnish a soup.

Napa Cabbage: Also known as sui choy, this cabbage seems like a cross between bok choy and savoy cabbage. I used it in place of romaine lettuce in a Caesar salad and added this week’s new potatoes.

Rhubarb: As much as it pained me to turn on the oven in this heat, I couldn’t resist making a rhubarb-strawberry crisp. I used strawberries from our garden, which I had picked and stored in the freezer a few weeks earlier. Totally worth it.

New Potatoes: Half of these were an easy side dish – just boiled and topped with olive oil, salt and pepper. The rest went into a Caesar salad.

Radishes: I used the tops for a batch of pesto and put it in the freezer. If it’s green and edible, it will make a good pesto – trust me. The radishes went into a quick and refreshing salad with cucumber.

Beets: The greens? You guessed it – pesto. What can I say? I like to plan ahead for busier times. I roasted the beets and served them with avocado and this week’s sunflower shoots. A great salad that I know will become a regular dish for us this summer.

Garden Peas: The peas this week were huge compared to last week’s. I gave the peas a quick blanch and served them alongside grilled rainbow trout and corn on the cob.

What have you been cooking up this week?

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