CSA- Week 4

Lots of Greens this week-

In no particular order:

Lettuce, Garlic Scapes, Zucchini, Broccoli, Kale, Peas, Parsley, Basil

I have some fun ideas for the vegetables - Just finished off the turnips from a few weeks back mashed up with potatoes and served with garlic and parsley crusted chicken for dinner tonight.

For tomorrow, I am planning on some cumin beef with broccoli and tomatoes. The recipe comes from a book I just got for my birthday.

On the baking front, after some experimental breads, one which I dubbed a zucchini fudge foam (It looked somewhat bizarre, but tasted quite good, almost like a bread pudding),

I made a Portuguese Sweet Loaf. Should serve as good sandwich bread for lunches for the upcoming week.

Week Three-

Here is what we picked up on Saturday from the Farmer's Market as well as plans for cooking:

Garlic Scapes- Use in stir fry, mashed potatoes and turnips.

Head Lettuce-tear up for use in a Mediterranean mix to top some meat balls.

Asparagus-Grilled, plan and simple

Bok Choi-Stir Fry

Mint-Two different sauces, if not used for mojitos first.

Turnip-mashed potatoes and turnips

Dandelion-Add to the salad mix.

Broccoli-Still working on this one.

Kale-Ditto

Salad Mix-Add dressing and crutons, serve with a sandwich.

Peas-Stir Fry

Beets-Another great salad topping

As with the first two weeks, we have lots of green leafy veggies. As the season progresses, we should have more fleshy produce, which should be good, as neither Amy nor I can live on salads alone.