Posts Tagged ‘Meal Planning’

CSA Pickup #2


Joy! Look at the colors! So festive, so summer!

As I headed to Orchard Gardens to pick up this week’s share, Yellow Dog’s ears flapping in the breeze in the backseat, I was proud of us. The only leftovers from last week’s pickup – ½ head of bok choy, two scapes, four beets and ½ bunch cilantro – languished in our fridge, still crisp and happy. Nothing had gone bad, nothing had gotten tossed in the compost bin. I only hope we can keep that up throughout the summer, as we both get busier at work the hotter and drier summer becomes.

This week’s share was laid out in an eye-appealing arrangement on a table in the Orchard Garden’s barn while my farmers, Linda and Sarah, had a hula hoop contest with some pals outside. They invited me to join them – but the only place I hula hoop is on the Wii.

Here’s this week’s haul:


Clockwise from the left: snow peas, scallions, two heads romaine lettuce, yellow squash, zuchinni, sugar snap peas, flat leaf parsley, patty pan squash, carrots, beets, basil, cabbage.

I’m a little brain dead as far as exactly what I’m going to do with it all this week – I have visions of roasted squash, pesto, shredded cabbage on top of carnitas, munching carrots as snacks, salads, and more stir fries. I’ll blog about it as I go!


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 06.30.2009 - CSA Pickup 1

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.

06.30.2009 - Chicken Pitas

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)
Caramelized onions
Crumbled bacon
Crumbled feta from the local Lifeline Dairy
Squirt of Sriracha

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