Here’s what was in our box for week number three:
Napa cabbage
2 heads of lettuce
2 medium heads broccoli
1 head cauliflower
3 onions
2 zucchini
3 crookneck squash
2 yellow squash
1 bunch radishes
3 turnips
Farmers Market Purchases:
Raspberries from Mountain Meadows farm
Daikon radish from Terraced Gardens Farm
Garden:
Swiss Chard (can hold)
Leftovers from last week:
Lot of blueberries left from picking them at Blueberry Hill
1 1/2 bulbs of green garlic
1/2 head of cabbage
garlic scapes
Saturday:
Breakfast -hardboiled eggs, VG’s Bakery pastries (so good!), raspberries and blueberries
Lunch -lettuce salad with creamy dill dressing and canned salmon
Dinner – Birthday celebration! Homemade eggrolls (cabbage, carrots & shrimp), homemade plum sauce canned last year, Momofuku pork buns & crack pie, lots of bubbly!
Snack: sliced radishes & turnips
Sunday:
Breakfast -bacon, coffee, raspberries & Advil 
Lunch – salad with creamy dill dressing, hamburgers
Dinner – pizza with radish leaf pesto, ricotta cheese, mozzarella & zucchini, sliced radishes
Monday:
Breakfast -German pancake with raspberries, fried egg, coffee
Lunch – broccoli & soba with toasted sesame sauce, blueberries
Dinner -Salad with poached egg and lardons
Tuesday:
Breakfast -summer squash frittata, blueberries and raspberries
Lunch – leftover broccoli & soba with toasted sesame sauce
Dinner – roast chicken, blanched broccoli & cauliflower with buttermilk bagna cauda
Wednesday:
Breakfast - summer squash frittata, blueberries
Lunch – salad with lettuce, leftover roast chicken and buttermilk dill dressing
Dinner – Leftovers from my birthday dinner & daikon radish relish
Thursday:
Breakfast – 2 hard boiled eggs, blueberries
Lunch - salad with lettuce, leftover roast chicken and buttermilk dill dressing
Dinner -Stir-fry with tempeh, turnips, green onions & napa cabbage
Friday:
Breakfast – carmelized onion, summer squash & lardon frittata, blueberries
Lunch - salad with lettuce, leftover roast chicken and buttermilk dill dressing
Dinner – zucchini & summer squash fritters, zucchini-carrot-ginger bread
Leftover for next week:
1/2 head napa cabbage
2 onions
1 turnip
garlic scapes
handful of blueberries
Put Up:
Radish leaf pesto – freezer
Other people blogging about their CSA experiences!
My Farm Fresh Adventure
Snowflake Kitchen
Love your food photography! I do a CSA blog as weelll, but by the time I’m done cooking I forget to bust out the fancy camera the majority of the time.
To be honest, a lot of these are shot with a iphone. And I can’t count the number of times we’ve eaten something only to have me say afterwards “I really wish we had gotten a picture of that!” I love your blog! I’m going to add a link into my post about it.
Happy belated birthday! Also: wow, you really cook. We end up having pretty much the same things every week and I can guarantee nothing is as creative as what you have here. Nice job.
Darlynne – to be honest, writing a blog like this really pressures me to try more recipes. But for people who don’t blog, I think sticking to tried and true recipes is so much more practical and is what I’d normally be doing (although I do like to try new stuff). And thank you for the birthday wishes! If you haven’t ever tried the crack pie recipe, it’s really amazing: http://scarlettabakes.com/milk-bar-mondays-crack-pie/
So impressed w/the b-day dinner! I almost need an Advil now, too!
It was so good but I felt like I needed to go into detox the next day from all the fat & booze.
Kristina, my dear, I have to tell you again that Mr. B and I LOVED your birthday dinner. The eggrolls, the pork buns, and the crack pie were incredible. We’ve been talking about that pie ever since. Thank you for sharing it with us.
And I’m glad you had a hangover from the bubbly. You needed that.
I’m so glad you both were there to share it with me. And yes – you’re right. I totally needed that bubbly.