CSA Summer Basket - Week 6
Last week, we got our first CSA box. How exciting! I was pleasantly surprised at the amount of organic produce we got in the bushel. We finished almost everything in less than a week!
Here's what our basket included:
- Veggies
- 1 bag green beans
- 1 bunch flat leaf parsley
- 1 bunch basil
- 1 large bunch Swiss chard
- 1 bunch red leaf lettuce
- 1 bunch romaine lettuce
- 2 eggplants
- 4 small yellow squash
- Fruits
- 2 cucumbers
- 2 plums
- 1 grapefruit
- 2 persimmons
- 3 apples
- Starches
- 1 yam
- 1 acorn squash
- 2 caterpillars :)
Wednesday CSA Pick Up Day
Saturday
Juices
- Dinner
- Breakfast
- Extra large roasted yam - 400F for 1hr 15min (made night prior)
- Green Juice
- Lunch
- Salad - Carrot top pesto chicken thighs, green leaf lettuce, red onion, cucumber, avocado, balsamic dressing
- Dinner
- Pan-friend pork belly (purchased from Hana Butcher Shop)
- Korean ssam with red leaf lettuce
- Roasted buttercup squash soup
- Dessert
- Lunch
- Thai Shrimp Salad at Tender Greens with co-workers
- Modifications: No Thai dressing (due to fish sauce), sub with lemon vinaigrette; no peantus; no crostini
- Dinner Lobster party at our friend's place! Our friend, Mike, caught these California lobsters (as opposed to Maine lobster) in Long Beach
- Organic Roasted Acorn Squash Salad - Roasted acorn squash, sliced persimmons, romaine lettuce, red onions in balsamic vinaigrette
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| Average-sized vs. Giant Lobster Tail |
- Dinner - Girls Night In Potluck at Sue's
- Roasted Yellow Zucchini - Slice unpeeled squash into 1/4" slices. Sprinkle chopped fresh thyme, salt, & pepper. Roast in oven at 450 for 15-20 minutes.
- Parsley pesto
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| The GNI Spread |
Juices
If you try any of my recipes, I would love to get your feedback. Comment below, please.
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