Sunday, October 6, 2013

South Coast Farms CSA Week 6 & Meal Planning

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 :)
Note: I was stuck at work, so my friend (thanks, Caroline) graciously picked up the basket for me. I gave her the tomatoes and eggplants since these nightshade items are not approved on my Repairvite detox program.

Meal Plan (Week of 9-29-13)

Wednesday CSA Pick Up Day
  • 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
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
The GNI Spread

If you try any of my recipes, I would love to get your feedback. Comment below, please.

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