For the last couple weeks I've been sharing with you my weekly CSA haul and how I plan to cook my way through it. This week I was excited to get blueberries, a pint of green beans, and my first batch of corn... although, sadly, at least two of my corn ears were rotten.
In My Box This Week
How I'm Going To Eat Through It
Kale: The kale just keeps on coming! I'm still a fan of the kale salad, but in the past two weeks I've also grilled kale and used it as a pizza topping. This week I'm going to make Anjali's Korean Chicken Sliders with Braised Kale & Kimchi. As Anjali says, you can make the chicken and kale a day ahead, and then just reheat it for sandwiches. (Sounds like a quick lunch solution!) You can also use it as a taco filling, so I see getting a few different meals out of this.
Looking for more ideas for kale? Check out all the reader responses here!
Lettuce: This week's lettuce is going to go into a simple side salad — well, a better side salad.
Swiss Chard: I love having some pesto around, and making it with Swiss chard is a delicious alternative to the traditional basil. This Vegan Swiss Chard and Pumpkin Seed Pesto from Bev Cooks is terrific. If you want a cheesy pesto, this basic recipe from Capay Valley Farm Shop is a good place to start!
Blueberries: Did you see Emma's Blueberry Pie this week? Delicious and classic. I'm also seriously eyeing Anjali's Lemon-Blueberry Yogurt Cake with Lemon Cream for brunch on Saturday.
Green Beans: I've written before about all the myriad ways to enjoy green beans other than in a heavy casserole at Thanksgiving. This week I'm going to enjoy them with with pesto under an egg — another use for the Swiss chard pesto!
Summer Squash: Hands down, my new favorite way to eat summer squash is sautéed with onions, butter, and a little brown sugar. I made a small batch for the first time last night, and it was so delicious I'm pretty sure I'm going to prepare all of this week's summer squash haul this way.
Cucumber: This recipe for Cucumber Juice is so refreshing.
Beets: I'm up for doing something new with beets this week. Enter Cabbage Beet Coleslaw. It's tangy, sweet, and crunchy. Perfect.
Corn: I received four ears of corn this week in my CSA, but it appears that worms ate out two of them — so now I only have two left! Thankfully that's exactly what's called for in this recipe for Double Corn Bread with Smoked Mozzarella and Sun-Dried Tomatoes. If you like your cornbread on the savory side, you have to try this.
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What did you get in your CSA box this week, and what will you be making? Share your recipes — links encouraged!
More posts in this series
Cambria's CSA Box