omly

Sunday lunch: beet and goat cheese arugula salad
Sunday: chicken drumsticks, rice, and farm share veggies
Monday: eggplant bolognese
Tuesday: ham steaks, colcannon, steamed carrots
Wednesday: minestrone soup
Thursday: - game -
Friday: - up to salvbard and jasra

This week in our farm share we had gotten:
2 bunches arugula
2 bunches pea tendrils
2 bunches chard
2 heads romaine lettuce
2 bunches turnips
2 bunches cilantro
2 bunches baby bok choy
2 bunches carrots

I had a fabulous, but crazy full weekend. (More on that later.) As a result I did not do any meal planning for the week. Fortunately we are back into farm share season! I was totally able to put together dinner without having done any grocery shopping.

8-9 oz dried linguine
1 tbsp peanut or canola oil
1 tbsp sesame oil
1 tbsp minced ginger
2 tsp minced garlic
0.5 tsp hot red pepper flakes
6-7 small carrots, sliced
4-5 heads of baby bok choy, stems separated from leaves and both chopped into bite sized pieces
4 brown mushrooms
1 red bell pepper + 0.5 yellow bell pepper, cut into chunks
1 cup broth
2 tbsp soy sauce

Boil noodles until barely tender. Drain and keep warm. Meanwhile, heat a wok or very large heavy skillet over highest flame. Add oils, swirl the pan to coat the bottom, and add the ginger, garlic and hot pepper flakes. (Keep your face away from the steam. It is spicy!) Stir-fry for 30 seconds, then add the carrots, mushrooms and bok choy stems. Let cook for 1-2 minutes then add the bell pepper. Cook for another 1-2 minutes. Add the broth, greens and soy sauce, cover the wok, and let steam until everything is tender (~5 minutes more). Divide the noodles among 4 soup bowls. Portion the bok choy mixture over the noodles.

This past week's farm share: 2 bunches golden beets, 2 bunches yellow carrot, 2 bunches scallion, 2 heads romaine lettuce, 2 heads cabbage, 2 bunches kale, 2 bunches turnip and 1 pound sugar snap peas

Thursday Breakfast: carrot muffins
Thursday Dinner: pasta with sugar snap peas, mushrooms, yellow & orange carrots, kohlrabi and fresh herbs
Friday Breakfast: cream of wheat
Friday Dinner: grilled venison steaks, roasted yellow beets and carrots with sage, and garden salad
Sunday: leftovers!
Monday: 4th of July cookout!
Tuesday: sandwiches & garden salad
Wed Lunch: Red Lentil Soup
Wednesday: oil and vinegar based pasta salad, kidney bean and corn salad
Thursday: quinoa tabbouleh, grilled meats & veggies, salad and stewed rhubarb with vanilla icecream

We are keeping it a lot simpler this year. Nothing too interesting, but the only major place we are "cheating" with is lunch and the pie crust.

Breakfast:
monkey bread (chosen for cintyber since she had never had) & tea

Lunch:
antipasto/cheese & cracker platter

Dinner:
simple organic roasted turkey
turkey gravy
red bliss mashed potatoes
(CSA) butternut squash
(CSA) savory acorn squash with tomato and goat cheese
green bean almondine
cintyber's apple cider cranberry sauce
fresh dinner rolls
mead sparkling apple cider from the wedding reception

Dessert:
pumpkin pie (yay hopefully leftovers for breakfast tomorrow)
cherry pie (for salvbard) (cherries in freezer are MIA)
apple pie

Week 20: 2 bunches beets, 2 bunches carrots, 2 bunches turnips, 2 bunches parsnips, 2 pounds green tomatoes, 2 butternut squash, 2 sugar pumpkins and 2 blue Hubbard squashes

Week 19: 2 bunches swiss chard, 2 bunches carrots, 2 bunches mizuna, 2 bunches beets, 2 bunches radish, 2 bunches parsnips, 2 pounds peppers, 2 (giant) butternut squash and 2 delicata squash

Week 18: 2 bunches arugula, 2 bunches carrots, 2 bunches tatsoi, 2 bunches broccoli, 2 bunches red russian kale, 2 pounds kentucky wonder beans, 2 pounds zucchini, 2 (giant) butternut squash, 2 acorn squash and 6 green peppers

As you can tell, we have been getting lots of squash. It doesn't use a lot, but an interesting way to use some of the leftovers was roasted butternut squash pancakes. We added pecans for a little texture, which I think improved them.

2 yellow doll watermelon
6 pounds tomatoes
4 pounds potatoes
2 pound zucchini
4 eggplant
4 cukes
2 pound peppers
2 bunches swiss chard

Dinner tonight of beef barley soup made from scratch (all the way from the stock) is made possible by CSA potatoes, kohlrabi, carrots, green beans and parsley (basically everything but the beef and the barley). Yum!

Yesterday's vegetable noodle soup had CSA squash, green beans, carrots, cauliflower, potato, kohlrabi, and parsley.

2 pounds new potatoes
2 pounds fava beans
2 bunches broccoli
2 bunches lemon basil (OMG heavenly)
2 bunches kale
2 bunches beets
4 cucumbers
2 heads cabbage
2 bunches carrots
3 pounds squash

cintyber made the most amazing pizza with leftover farm share stuff from last week. (I used this pizza dough recipe.) I may be a bit of a basil addict. Speaking of which, I can't wait to use the lemon-basil. I want to try it in lemonade, and cintyber immediately thought desserts. Yum!

Wow... Wednesday already huh? How the heck did that happen? Well to recap last week's farm share since we pick up the new one tomorrow:

2 heads red leaf lettuce
2 heads escarole
2 heads romaine
2 bunches kale
2 bunches red swiss chard
2 bunches scallion
2 bunches beets
2 bunches baby carrot
2 bunches radish
2 heads cabbage

We are doing ok with keeping up for the most part, though we are cheating a bit by sharing a bit with family when they are things we don't think we will get through. This week that was the "death" (scallions) and escarole. Oh escarole, I just find I cannot love you.

First week of the CSA was not only a week early but also quite generous. This past week, we got:

2 heads red leaf lettuce
2 heads bibb lettuce
2 heads chicory
2 bunches pak choi
2 bunches spinach
2 bunches mizuna
2 bunches pea tendrils
2 bunches red russian kale

Since we had Relaxacon this weekend, we have to think about extra uses for the greens. Lots of salad obviously, including while we were away. (Don't you take vegetables on your vacations? We took lettuce and pea tendrils.) We also passed along the kale to my sister to make Portuguese Kale Soup for her husband.

Last night I tried making this recipe for Chicory and White Bean Soup, since every year I am stuck for ideas for chicory. OMG awful. Never doing that again. Fortunately cintyber knew someone to give the other bunch to.

Tonight we had lettuce wraps (with extra sauce and both bunches of mizuna in it, chopped into 1" pieces). Lettuce and greens in the same meal, brilliant!

Remaining: 1 bunch pea tendrils, 1.5 bunches of spinach, 2 bunches of pak choi, 1 head red lettuce

So... sounds like steamed pak choy, sauteed pea tendrils and something else asian themed tomorrow for dinner. Salads all around for lunch. Hey we might actually get through all the veggies this week after all!