CSA Meal Planning

I LOVE getting a CSA. Mostly because it reminds me of when I lived in Vermont and some days I miss it fiercely. Jeanne sent me a picture of the mountains and surrounding green the other day and I longed to be back. Counting down the days to the best wedding weekend with my favorite Vermont family in my favorite place...whoops talk about side tracked. Vermont will do that to me.

So I am SO impressed with the CSA from Stone Soup Farm. The quantity and quality is really great. This week I got zucchini, pickling cucumbers, bok choy, kale, mixed greens, turnips and garlic scapes.  

Now when I first get the share I usually feel overjoyed and then immediately stressed out. Like how do I eat all of this?!  But no need to worry, it just takes some planning. 

 

First and foremost you want to eat the leafy greens. It’s honestly best if you can wash and dry them before storing them. I’ve been waiting to wash them lately and the refrigerator wilts them. That’s what I get for forgetting my salad spinner. Just think salad at every meal...and try to switch it up so you don’t get bored like I did this week. I had a strawberry almond salad with a slice of toast (gotta have carbs with my meals) and was so not satisfied so I ended up making a brownie. It happens. Sounds balanced, right? But try mixing grains into your salads or switching up the protein. I find a grain and legume salad to be very satisfying or a salad with pulled chicken. Or sometimes I just had a side salad that’s plain leafy greens on the side of something more indulgent like pizza!

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The next step is to plan what you’re going to make with the other items. I used to just roast everything (for the most part) but I’m trying to be more creative. Last week I made Swiss chard pesto! This week I made kale basil pesto!

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Meals this week include bok choy fried rice and tortilla pizzas with roasted turnip and garlic scapes. The turnip and garlic flavor mixed with my pesto is unbelievable! I made this on a tortilla and it was the perfect amount of crispy.

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I simply sautéed the zucchini to include with leftovers or put in pasta with my pesto. The cucumbers are pickling in the fridge. 

 

How do you meal prep?!?