This Week's CSA box contained:
Herbs: a bunch each of sage, lavender, thyme, Mexican mint, flowering tarragon, lemongrass, red shiso, and curly parsley
Greens: a bunch of Lacinato kale, an enormous head of frisée
Alliums: a bulb of garlic, a bunch of leeks and two yellow onions
Vegetables: 5 beautiful carrots, 3 pickling cucumbers, 2 ears of late corn, a zucchini, a mix of hot red chili peppers, shishito and sweet green ones, a yellow pepper, a punnet of tiny yellow cocktail tomatoes, 2 large potatoes – first of the 2019 crop – and a mini eggplant.
Fruit: 4 green apples
The lemongrass and hot red peppers went straight into the freezer for later use, I will pickle the cucumbers since I coincidentally just finished eating the last batch, but otherwise the contents of this week's box (augmented by some dried porcini from the pantry and some fall mushrooms and a head of lettuce from the local farmers’ market) will be transformed into:
Sunday [“Raid” Meal; fridge, freezer and pantry item dinner]
Corn, Red Shiso and Kale Johnny Cakes with Whipped Butter
Monday [Wildcard]
Green Salad
Herbed Roasted Carrots
Tuesday [Pasta]
Out
Wednesday [L.'s choice of an item that I have made in the past and this week a dinner party as well]
Mayan Pumpkin Seed Dip with Tortilla Chips
Leek Ribbons Vinaigrette with Jammy Eggs
Zucchini and Eggplant with Soffrito, Hot Peppers and Mint
Baked Apples with Lavender Sour Cream
Thursday [Fish]
Out
Friday [Vegetarian]
Green Salad
Saturday ["Picnic" Dinner; something that is easy to assemble and easy to eat in front of a movie]
Carrot Slaw with Spicy Peanut Dressing
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