CSA Week Two: Ingredients

This week’s basket includes an enormous head of beautiful lettuce, rainbow swiss chard, spinach, chives, basil, broccoli, beets, a tiny beautiful cabbage, and summer squash. This is the earliest I’ve ever seen summer squash, and the newsletter notes that these were just recently transplanted from seedling pots, so it’s amazing they’re producing this quickly. (Now if I could only get summer squash to grow in my garden…something has eaten the heads off all my flowers, much like the kittens do when they find fresh flowers in the house.)

The expanded view:

And my rough plan for the week:

  • Hannah’s version of pad see ew, a Thai noodle dish with two kinds of soy sauce, broccoli, tofu, and eggs (and summer squash, in this case)
  • Spring pea soup with lettuce
  • Frittata with chard and beet greens
  • Spanakopita (the same variation we made last week, it was so tasty I want to make exactly the same thing again)
  • Some kind of soup with the beets and cabbage – a variation on borscht that Greg’s many babushkas in Russia would probably dismiss completely, but we’ll try it anyway)
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4 Responses to CSA Week Two: Ingredients

  1. Tammy McLeod says:

    I hope that you will post some of the recipes you use to deal with the CSA esp. the Thai noodle dish.

  2. wellmet says:

    Definitely – you can see last week’s summary here, with links to most of the recipes (many of which are more guidelines than recipes): https://onehourofhome.wordpress.com/2010/06/07/csa-week-one-summary/

  3. wellmet says:

    Yay beets! I thought of you as soon as I saw them.

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