The CSA box is back! I was really happy to pick up our vegetables after our trip to Oregon. As I mentioned last week, it’s time to get back to basics with eating habits around here and having fresh produce on hand is a big help.
Here’s what I made with last week’s CSA box:
Basil: You get three guesses to figure out what I made with this, and the first two don’t count. Yep – pesto. Except this week we enjoyed it fresh. I used most of it in a pasta dinner and the rest as the sauce on homemade pizza.
Dandelion Greens: I chopped these up and added them to morning smoothies. This is a good strategy for sneaking in some extra vegetables in your day.
Beans: All the beans were chopped up and used in a huge stir-fry. I love making stir-fry for a quick weeknight meal. Typically I make a double batch so that I have leftovers for lunch the next day.
Tomatoes: We received a nice variety of tomatoes last week – some cherry, some heirloom, and a couple Roma. All the tomatoes made their way into salads or wraps this week. I don’t think that we will see any more basil this year and now I am regretting not making a salad with the tomatoes, fresh basil and some bocconcini. Oh well, there’s always next summer.
Carrots: The carrots are getting bigger! I used a couple in the stir-fry and still have the rest stored in my crisper. I remove the tops right away so they last a long time. I have a soup recipe that I am working on for this fall and I’ll need all the carrots I can get!
Cucumber + Peppers: Chopped up for salad and sliced for snacking. Some of the pepper was used in the stir-fry as well.
Squash: A different variety again this week. I used a zucchini in the stir-fry and the rest we grilled on the barbecue tonight with some fresh caught salmon. I don’t think we will be having any more dinners outside this year, but we can definitely get some more use out of the grill.
Pea Shoots: These were great in the stir-fry. I have a bit left that I will add to my salad for tomorrow’s lunch.
Parsley: I made pesto and froze it. I know that parsley isn’t typically used for pesto, but you know me – it’s a staple. For a guide to making your own pesto, click here.
Lettuce: Two heads of frisee – one green and one red. Salads, of course.
Are you still cooking or eating outdoors, or have you moved inside for the fall?