Welcome, friends! I'm here to share with you my CSA adventure this season. As most of you know it was an incredibly long winter for the East Coast. I might actually have weather-induced PTSD from it. (Did I mention I was indoors for four months with my toddler while pregnant with my second son?) So when I learned of a new CSA program available to our town, I jumped with exuberance to participate! What could better cure the winter blues than fresh, organically-grown produce for five months straight?
Here's a look at my first week's box:
Last Sunday was our first pick-up, and we've already been to the farm for "pick your own" strawberries. It's been a blast! All of the cooking and daily intake of fresh greens has seriously diminished any lingering thought of snow and ice!
Since my husband and I are the main consumers of the veggies and my 2-year-old really only loves the fruit, it's going to take a lot of planning and diligence to get through our weekly share.
I'd love for you to follow along on this weekly adventure! I can't wait to see what everyone is cooking this summer. Here's my Pinterest board full of these recipes and more.
Cheers to a summer full of fresh, local produce!
This Week's CSA Box
- 1 quart strawberries
- 5 lettuce heads
- 1 pound baby swiss chard
- 1 bunch dino kale
- 12 ounces spinach
- 1 bunch parsley
How I'm Going to Keep Up With My CSA Box This Week
Strawberries: Okay, I have a confession: Our quart of strawberries were eaten before I could even photograph them. I was unpacking the contents of our CSA box in the kitchen when my husband and toddler passed through. They couldn't resist their pure, candy-like sweetness, and I knew I had to jump in on the deliciousness before the strawberries were all gone! But if we'd had extras, like we did when we picked them at the farm, I love to make strawberry butter or top salads with them.
Lettuce: Five heads of lettuce each week is quite a bit for two adults and one toddler who proclaims he doesn't eat salad. We're trying to keep up with our lettuce by eating salads every day. I was thinking about sending salad in a jar to work with my husband, but chopped salads are really the best way to size down extra lettuce in the refrigerator.
Chard: We have such a large quantity of chard in the refrigerator that I'm thinking several batches of Israeli couscous with chard for daily lunches. And if there's still some remaining, a weeknight dinner of braised lentils and chard topped with an egg sounds just right!
Dino Kale: I love using kale in scrambled eggs and making kale chips, but this kale and quinoa salad looks really delicious. For the amount of kale we received this week, I would have to resize the recipe for one or two servings.
Spinach: I'm not a huge fan of raw spinach salads. I've always found them too bitter for my taste. I do, however, love steamed spinach with rice, spinach with eggs, and saag paneer made with fresh paneer cheese. I'm endeavoring on this last option tonight and have already made the paneer cheese. I can't wait for dinner! If none of these options are appealing to you, this spinach and lemon soup with orzo looks amazing!
Parsley: Before this week I'd never cooked with fresh parsley, and I was really surprised by how tender it was and how its aroma was much more pronounced. To use up this week's parsley, I made this parsley and garlic frittata, and it was delicious. We ate it with a side salad topped with goddess dressing. If you eat seafood, try this poached salmon recipe. It's a staple in our house.
Tell us, what did you receive in your CSA box this week? And how do you plan on getting through it all?
(Image credits: Landis Carey)