Posted by Lisa
Summer seems to be in full swing around here and with the 4th of July making Monday a holiday, I was thrown off all day on Tuesday and because of that, I completely forgot to pick up our CSA share. It’s a terrible feeling to remember late on a Tuesday that I missed CSA pick-up. I’ve only done that one other time in the years that we’ve been getting a share. Luckily and unexpectedly, another set of friends gave us an IKEA bag that was nearly full of vegetables from their CSA when I happened to be at their place on harvest day. (We are so blessed to have wonderful friends!) They sent us home with enough salad turnips for 3-4 side dishes, 1 bunch of beets, 1/2 of a large cabbage, a small fennel, 2 shallots, 1 spring onion, fresh herbs (parsley and tarragon), one bunch of young parsnips, a bag of snow peas and snap peas (I think) and one large kohlrabi! I supplemented this with some things I picked up at our local public market (formerly Saturday market, but it’s all weekend now): one small purple cabbage, a bag of salad mix, celery, 1 cucumber and a bunch of radishes. We had a few leftovers rolling around in the fridge from the previous week’s CSA share, so I feel awash in vegetables–in a good way, of course!
With all these vegetables and a full freezer, not only including beef and goat, but four of the six roosters we had processed a couple of weeks ago*, this week’s meal plan has lots of variety.
- Meatloaf; Oregano Potato Salad; Pea and Radish Salad (celery, bell pepper, carrots, oregano, spring onion, radishes, mint and chives)
- Slow Cooked Beef Heart Burritos; Turnip Slaw (spring onions, turnips) [I use Ren’s ingredients for the beef heart burritos, but I alter the cooking method since I don’t have a great way to grill]
- Pizza with Spring Onions, Green Garlic, Garlic Scapes, Mushrooms and Beet Greens; Green Salad with Beets, Cucumber, Fennel and Carrots (spring onions, green garlic, garlic scapes, mushrooms, beet greens, salad mix, beets, cucumber, fennel, carrots)
- Stir-fry with Chicken and Vegetables; Sautéed Turnips (broccoli, celery, peas, purple cabbage, spring onion, carrots, turnips)
- Thai Chicken Slaw; Chinese Kohlrabi Salad (shallots, cabbage, carrots, mint, kohlrabi)
- Goat Stew; Sautéed Parsnips (turnips, carrots, peas, parsnips) [I’ll be using Kim’s recipe and swapping goat for the lamb]
Also, this week we will be participating in an summer camp, so I need to pack lunches for the three girls and myself for four days in a row! Two things I’m planning on making after cooking up a big pot of chickpeas are: Smashed Chickpea Sandwiches and Chickpea, Feta and Cilantro Salad.
*You can read about our experience with getting these roosters processed here on my personal blog; don’t worry, it’s not graphic.
Mindful Plate 
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