CSA Week 6
(yes, I skipped Week 5– we enjoyed our share by eating kale chips and arugula at the beach last week).
Here is our share for this week:
1 bunch kale (yay for kale chips! Rachel already asked me if we would be able to make them this week, “since everyone ate them at the beach while I was out riding my bike and I didn’t get ANY”)
1 1/2 lbs new potatoes
2 lbs broccoli
1 lb sugar snap peas
1 1/2 lbs squash, zucchini, cukes, and 1 bunch beets
Just a few thoughts about menu planning: I try to keep things fairly simple. I like to cook, but I mostly need to make meals I can prep quickly. The kids are picky, so I try to serve at least one thing at each meal that I know they will like (or tolerate). I also plan at least 1-2 meals a week that I know will be a hit (pizza, plain chicken, breakfast for dinner). I aim to try a new recipe a few times a month, and I also look for meals that can be served different ways to different folks– with an optional spicy sauce, or that are easy to deconstruct. Oddly enough both children will eat a little salad without complaint (without much complaint at least). I also serve fruit at most meals, and the kids usually have a little yogurt.
Salad (with marianated chickpeas, feta, roasted beets); 5 minute bread
Grilled chicken, new potatoes with dill and chives, salad
Spicy roasted broccoli on couscous, leftover chicken
Pasta with pesto (from our garden!) and sauteed squash
Burritos with greens and cheese, blender hot sauce (featuring cilantro from our garden)
Homemade Pizza with Garlic scape pesto (frozen last week); tomato sauce option for the unadventurous; salad
Kale chips, sugar snap peas for snacks
I am pondering our next greenish challenge. What do you think?