You would have thought this week’s basket world have brought more salads, and it should have! Here’s what we ate instead.
What I Made – Week 8
English Peas
What I’ve Planned – Week 8
This is the perfect early summer basket this week! The boxes are getting heavier and the veggies are filling up both sides of our crisper, which is a sure sign we’re headed for peak season. I’m trying to take a break from pasta with my menu this week, although there’s no break from salads in sight!
What I Got – Week 8
What I Made – Week 7
We still have more lettuce to use and a bundle of garlic scapes (in addition to what we harvested from our own garden)! We’ve frozen some of the extra peas, because we’re doing the same with what we’ve been getting from our garden, too!
What I’ve Planned – Week 7
A good mix of roots and leaves this week. I’m trying to plan a lot of quick meals good for a busy workweek with long hours, or at least with parts that can be prepped ahead of time.
- Blueberry waffles
- Whole roasted kohlrabi and pesto chicken
- Zucchini chicken enchilada casserole
- Pasta with sausage and peas
- Beet and freekeh salad (will serve over lettuce)
- Pasta with clam sauce
We’ll probably just eat the peaches plain and either turn the scapes into more pesto, or save them for another week.
What I Got – Week 7
Happy first week of fruit share! Unfortunately with the cold weather, the usual farms are not producing much yet, so our fruit this week came to us from Georgia!
What I’ve Planned – Week 7
Even though there’s not nearly as much lettuce to eat this week, you’ll still notice a few salads in the mix this week.
Here’s what I have planned:
- Beet quinoa salad, one of my very favorite beet recipes, although I might change up the dressing for a more simple citrus vinaigrette
- Garlic tofu stir fry with Bok Choy and other frozen stir fry mix veggies that have been hanging out in the fridge for too long. I’ll top it with this easy but tasty brown sauce,
- Kale and Potato Bowl. According to the original recipe, this is not a salad, it’s a bowl.
- Farro salad with kale. Does it still count as a salad if it’s a grain salad? I’ll make this salad more summery than autumnal by tossing in whatever fresh cherries we have left by this point in the week.
- Beef and broccoli. Although I will use very thinly sliced elk roast, I’ll follow a recipe similar to this one.
- Blueberry muffins! I’m sure these will be delicious no matter what recipe you might choose to use. I might try the one from Bravetart.
Since I’m posting this a bit later than usual, I can shared that we’ve already enjoyed a paella with the peas both from our basket and from our backyard garden! I made a few changes to the original recipe, including swapping fish fillets in for the clams and cooking the seafood a bit longer at the end (closer to 20 minutes for the fish) to make sure everything was fully cooked. This overcooked the shrimp, so for future recipes, I’d probably simmer the fish and peas in the middle step when the rice was cooking, and then just steam the shrimp at the end for 5 minutes as directed.
This enormous pan of paella (note that it almost stretches the full width of my stove) will keep us in leftovers for the week!
Paella enjoyed al fresco with a glass of white wine is a good way to chase away the Sunday Scaries.
What I Got – Week 7 2019
Clockwise from left: Red Beets, Green Kale, Bok Choy, White Scallions (though they really look more like spring onions, right?), English Peas, Red Leaf Lettuce, Red Radishes, Broccoli, Dark Sweet Cherries, Slicing Cucumbers, Blueberries
What I Made: Linguine with Peas and Red Onion
What do you call the act of removing peas from their pod? I have always called this “shelling peas” but recently came across this recipe that calls it “shucking” peas! Do you use one of these words or another altogether? Leave your answer in the comments below! Whatever it’s called, it’s a sure sign of summer. The full recipe for linguine with peas and red onion is after the jump.
For this recipe, you’ll need 2 cups of peas. I only got about a cup out of my CSA’s peas, so I made up the rest with frozen ones I had on hand.
The beginning of the job.
Next, heat 1 tablespoons of butter in a skillet. Add a thinly sliced red onion and a little water.
Cook the onions until they are softened.
Then, add the peas and cook 1-2 minutes. The fresh peas will turn a bright shade of green.
Beautiful, fresh colors!
Finally, add cooked linguine (about a half pound dry)
Toss linguine, onions and peas with a quarter cup of basil (I didn’t have quite that much on hand) and 2 tablespoons of butter.
Unlike some previous recipes, this makes a really pretty plate!
What I Got: Week 4
From top left: escarole, Napa cabbage, Romaine lettuce, French breakfast radishes, chioggia beets, strawberries, cilantro, yellow straight neck squash, rhubarb, English peas.
CSA in the Suburbs 