Eat Your CSA – Using Your CSA Vegetables – Week 4

This gorgeous spread is courtesy of Colvin Family Farms - for more information on this project, read the guidelines here.  If you’d like to join in with me, feel free to post links to blog posts where you talk about how you’re using your CSA produce.  Or just post a comment if you don’t have a blog.  I’ll also be tweeting about how I use my CSA box on twitter using the hashtag #eatyourCSA.  If we get enough participation, I’ll start a weekly round-up post as well.

Here’s what was in our box for week number four:
2 heads of lettuce
1 head cauliflower
1 large zucchini
4 straightneck squash
1 large pattypan squash
1 bunch radishes
1 bag kale
1 bag arugula
1 small bag new potatoes
6 small cucumbers

Farmers Market Purchases:
Peaches from Mountain Meadows farm

Garden:
Swiss Chard (can hold in garden)

Leftovers from last week:
1/2 head napa cabbage
2 onions
1 turnip
garlic scapes
blueberries

Saturday:
Breakfast – carmelized onion, summer squash & lardon frittata, zucchini-carrot-ginger bread (recipe coming soon), peaches, coffee with Cruze Farm milk
Lunch – leftover zucchini & summer squash fritters, sliced turnips & radishes
Dinner – homemade onion rings (3-4 parts beer to 2 parts flour until pancake batter consistency, dip rings in & deep fry at 350 degrees), homemade potato chips, salad with creamy caesar dressing & spicy croutons

Sunday:
Breakfast – Eggs in Hell, zucchini-carrot-ginger bread, blueberries
Lunch – salad with creamy caesar dressing & spicy croutons
Dinner – salt boiled new potatoes, steak, refrigerator pickles, sauteed radish greens
Snack – zucchini-carrot-ginger bread

Monday:
Breakfast – 2 hardboiled eggs, bacon, zucchini-carrot-ginger bread
Lunch – salad with arugula, leftover steak & radishes
Dinner – zucchini “pizza” w/ frozen pork ragu sauce

Tuesday:
Breakfast – summer squash sauté topped with cheddar cheese, zucchini-carrot-ginger bread
Lunch – salad with arugula, leftover steak & radishes
Dinner – sushi with friends

Wednesday:
Breakfast – summer squash sauté topped with cheddar cheese, bacon
Lunch – kale & lentil salad, steamed new potatoes
Dinner – stir-fry with ground pork, napa cabbage, onions & summer squash

Thursday:
Breakfast – Eggs in Hell (onion, chipotle, tomatoes, kale)
Lunch – leftovers – kale & lentil salad and stir-fry
Dinner – salad, summer squash falafel, tzatziki sauce

Friday:
Breakfast – last piece of zucchini bread, fried eggs
Lunch - leftover summer squash falafel, tzatziki sauce, cucumber refrigerator pickles
Dinner – Taco Bell – too hot & tired from garage sale pricing to cook!

Leftovers for next week:
1 head cauliflower

2 Comments on Eat Your CSA – Using Your CSA Vegetables – Week 4

  1. Lisa
    June 26, 2012 at 8:21 pm (2 years ago)

    Your posts always make me hungry. I love how creative your meal ideas are.

    Reply
  2. The Food Hound
    September 4, 2012 at 10:46 am (2 years ago)

    Love that you document your CSA goodies and how you use them!! We did a fruit CSA through Mountain Meadows but might do a whole one (fruit + veg) next year since my garden was, um, less fruitful that I imagined it would be this year :) I know a lot of people who have enjoyed the Colvin CSA. Too bad I don’t like pears and I’m up to my eyeballs in them because they were in last week’s basket, HA! Pear compote is on the agenda!

    Reply

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