Look at the bounty! I picked up our first box (though I brought it home in bags) from the Orchard Gardens CSA yesterday.
Clockwise above, we have bok choy, scallions, beets, beautiful carrots, green romaine lettuce, red romaine lettuce, tatsoi, scapes, cilantro, dandelion greens, carrots, beets and one zucchini. Hidden behind are mustard greens and leaves of swiss chard and kale. I’ve never cooked with bok choy, fresh beets, tatsoi, garlic stalks, mustard greens, swiss chard or kale, so this is an adventure!
I’m planning on a stir fry or two for the bok choy, scallions, tatsoi & scapes. We’ll have lots of salads with lunch & dinner, and the carrots will be snacks – the picture above is already missing a few of them they were so yummy – bursting with just-from-the-ground flavor. I’m planning on roasting the beets, using the cilantro as a garnish for Huevos Rancheros & in salsa, and the miscellaneous greens will go in salads.
For dinner we had leftover Greek chicken in pitas, and I tore up fresh red romaine lettuce and a spicy mustard green leaf for the leafy greens on top. It was a quick, fresh, flavorful dinner.
Greek Chicken Pitas
Grilled pita bread
Grilled chicken, sliced (previously marinated in olive oil, red wine vinegar, fresh dill, oregano & garlic)
Red romaine & mustard greens, tossed with olive oil & red wine vinegar
Cherry tomatoes, halved
Tzatziki (plain yogurt, drained, mixed with garlic, red wine vinegar, fresh dill & diced cucumber)
Crumbled feta from the local Lifeline Dairy
Squirt of Sriracha