Last night was our first CSA pick up! This will be our 3rd year participating with Trillium Haven (last year Trillium Haven didn't offer the
CSA so that they could focus on the opening of their
new restaurant). We are splitting a share with my brother's family to offset the cost (a whopping $600 per share this season) so we will split each week's produce.
Since this is only the first week and the Michigan growing season is not quite in full swing (thanks to the late frost we got last month and loads of rain since), this week's pickup was a little sparse. No worries though, I have high hopes that the farm will be more productive as the season marches on!
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| This photo doesn't do the green garlic justice, they were over 3.5 feet long!! |
This week's share includes:
- 1 head red romaine lettuce
- 1 head green/red romaine lettuce
- 1 head frisee lettuce
- 1 pound of spinach
- 1 bunch of chives
- 1 bunch of scallions
- 3 stalks of green garlic
Typically, every Friday I make the menu plan for the following week, but since our pickups are on Monday, I have to wait to make the schedule until Monday night when I know what veggies we are working with.
Weekly Dinner Menu Plan
Monday - Red Skin Potatoes. Veggie Saute (green garlic, carrots, celery, zucchini, basil, oregano)
Tuesday -
Leftovers Salad - Spinach. Red Pepper. Black beans. Leftover Veggie Saute. Nooch.
Wednesday - Pasta with a Basil/Chive/Green Garlic Tempesto (adapted from
this recipe). Tossed salad.
Thursday - Vindaloo-Style Tofu Scramble (adapted from
this recipe). Brown basmati rice. Tossed salad.
Friday - Loaded Potato Salad (with Fakin' Bacon). Boca burgers. Baked beans.
Saturday - Mother Earth salad wraps.
Sunday - Father's Day get together with family :)
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| Thanks Sayward for the idea for Leftovers Salad :) |