Small CSA:

• 1 bunch beets with tops
• 1 bunch carrots with tops
• 1 head cabbage
• 2 ct zucchini
• 2 ct squash
• 1-2 cucumbers depending on size
• 1 quart yogurt
• 1 head bibb lettuce
• Approx 1.5 lbs tomatoes
• Approx 2 lbs sweet black cherries
• 1 lb grassfed ground beef

Here is what we received:

So, it looks like the black raspberries were an unexpected bonus this week.  Everything looks fabulous.  We’ll be feasting well for the holiday weekend.

In addition to the above, I had placed an order for extras via the Fresh Fork website.  It worked well.  I ordered maple syrup, oats, 2 wheat flour, chorizo sausage, whole wheat linguini and 2 bunches of spinach.  It was just under $30.  I probably wouldn’t order the flour again since I didn’t realize they were one pound packages.  The oats are just to try in a granola recipe.  The spinach was the most delicious spinach that I ever had last week and I have the perfect recipe for it (along with the pasta), and we weren’t expecting any this week.   We also really enjoyed the chorizo two weeks ago and I was glad that it was in stock this week.

Between two CSA pick ups and the field night this week, our fridge is well stocked with veggies.  I’ve put together a simple lists of dishes to prepare this weekend in hopes to use many of the items up.

Menu Planning for CSA items this week:

• Camembert / brie herbed cheese over spinach and linguini
• Kolhrabi/radish au gratin
• Salad with quinoa, beans, chorizo, etc.
• Harvard beets
• Summer squash fritters or baked squash fries
• Carrots
• Cole slaw (with apples, onion, cabbage, etc.)
• Salads (with cucumber, radishes, red pepper)
• Stuffed cousa squash (with quinoa or rice and ground beef, onion, etc.)
• Beet greens
• Foil pack glazed carrots

It will be a weekend full of cooking and eating local!

Small CSA:

• 1 lb grassfed ground beef
• 1 qt organic strawberries
• Approx 1.5 lbs slicing tomatoes
• 1 head leaf lettuce
• 1 bag (16 oz) corn chips
• 1 bunch green onions
• 1 bunch cilantro
• 1-2 zucchini
• 1 bunch field grown spinach (braising greens)
• 1 half gallon milk

Here is what we received.

Update on last week:  We didn’t blanch any radishes, so we need to use them up.  We haven’t used our eggs or spelt berries yet.  The sausage ended up in a quinoa salad dish.  I’ll be posting that recipe this weekend.  I think everything else was enjoyed.

Here’s our plan of attack for this week:

The strawberries were made into jam this evening.  The milk we’ll enjoy with our cereals.  The spinach is going into a Camembert cheese pasta dish.  Most of the other items will be part of a Mexican themed dinner and I’ll freeze the left over cilantro if needed.  A few of my cubes from last week were used as part of the liquid for quinoa and it was delicious.  I haven’t decided about the zucchini yet.