CSA Week Ten: Ingredients

Hard to believe we’re ten weeks into this…I’m taking a class this fall on Monday evenings, plus teaching a class online for the first eight weeks of the semester (plus taking a sewing class…I know, I’m ridiculous). Why does this matter? Because Monday evening is CSA pickup time, and it’s when I photograph the baskets, plan meals for the week, and build a grocery list around that. So September and October should be interesting and a new kind of challenge, but that’s ok.

This week’s basket contained: lettuce, basil, onions (tiny little purple ones!), carrots, zucchini, yellow squash, cherry tomatoes, tomatoes, green beans, peppers, hot pepper, and cucumber.

The plan:

  • Marinara (for canning)
  • Polenta cutlets with tomatoes, olives, and green beans
  • Zucchini and corn fritters (a new version from A Girl Named Nick) with sausage
  • Vegetable pizza (with a new crust recipe from Rebekah)
  • Bibimbop (Korean rice and stuff dish)
  • Red and Green Sopa Seca
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4 Responses to CSA Week Ten: Ingredients

  1. rebekah says:

    i want to come over for dinner. seriously. bibimbop and sopa? yes please.

  2. wellmet says:

    you can come over any time you want, dear. 🙂

  3. Tammy McLeod says:

    Polenta! I just acquired the most magnificent green olives and was trying to think of what to do with them. Of course, I’m going to pair them with polenta. Thanks for the inspiration.

  4. wellmet says:

    You’re welcome – that meal ended up being more labor intensive than was worth it, but the idea is still good. Hopefully yours will turn out better than mine!

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