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Winter CSA Meals

Wednesday, December 05, 2012

All right, so what I REALLY want to blog about is this whole trying to make a baby thing, but I need to stop obsessing over that. Instead, let me tell you about my adventures in agriculture!

Last week, I got my first ever CSA Share! It's a short "winter blitz" CSA -- four weeks of produce for $100. Last week, it was a somewhat small harvest, but still well worth the price. From just one box, we were able to make the following dishes:

~Roasted carrots and fennel with Italian herbs
~Chicken and 40 cloves (the chicken wasn't csa, but the garlic was) and sauteed kale
~Bacon and maple roasted mustard greens with chevre
~Tangy lime coleslaw
~At least six or seven side salads
~Collards and beef stew (made with 2 weeks' worth of collards, and ohmyYUM was it good!)

This week, there is so much food in our box, I almost don't know what to do! We have:

~2 small heads of red lettuce and one HUGE head of bib lettuce
~1 small bunch of kale
~1 white kohlrabi
~1/2 dozen carrots
~1/2 dozen beets with the greens
~1 fennel bulb
~1 big bunch of extra spicy purple mustard greens
~1 small bunch parsley
~1 head cabbage

For dinner tomorrow, I'm making Sweet Potato Beet Souffles, along with sausages and maybe the kale. I think I'll do the rest of the beets, the carrots, some parsnips, and the fennel simply roasted with lots of olive oil and salt and garlic, along with some baked eggs. I want to make the kohlrabi into fries because, OMG, if you've never had a kohlrabi fry with spicy mayo dip, your life is not complete!

As for that head of cabbage or the mustard greens, well, I could really use some ideas. I don't particularly enjoy green cabbage when it's well-cooked, even though if I eat it raw/barely cooked my GI tract gets angry at me ;-) Anyone have a favorite cabbage recipe to share? Same for the mustard greens -- roasting them in bacon, maple syrup, and balsamic vinegar is basically heaven, but I want to avoid that sugary fix. Any ideas?

I have to say, the CSA is really forcing me to improvise more in the kitchen and keep a well-stocked pantry/ freezer. I'm such a planner, especially about meals, and not knowing what will show up each week makes menu creation much more challenging. But the nice part is.... I know that everything in that box is Paleo, ha.
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Member Comments About This Blog Post
    Very impressive! Your CSA sounds wonderful, and the meals you are cooking from it sound even better. emoticon

    As you can tell from my name, I'm a huge CSA fan. emoticon There is a small CSA team you might be interested in joining -- it needs members and their voices!

    For any kind of greens (beet, mustard, collard, kale, etc.), I like to make a beans & greens dish. Wash and chop the greens, then saute them w/ garlic and onion in a water/oil combo. After they have cooked, add a cup of beans (navy, pinto, cannellini, anasazi, black, etc.), season to taste, and heat til warm. For a meal, I'll put this over whole wheat pasta, and maybe top with some grated romano or parmesan.

    For the cabbage, I like to chop up 2 cups or so and scramble them with 2 eggs for an awesome breakfast.

    I hope this helps!


    1928 days ago
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