It’s hard to believe our “Spring” CSA season is almost over. We’ve been attempting to put up as much of our produce as possible so we have fresh veggies in the dead of winter. Here’s what we picked up this week:
~2 lbs Cucumber
~1 lb Summer Squash (Zucchini or Yellow)
1 lb Snap Beans
1 small bunch of beets
~1 1/2 lbs Yukon Gold Potatoes
6 oz Arugula
What we did with it:
Flounder in Parchment Paper – I keep frozen flounder on hand so we always have an easy meal option. I love cooking it in parchment paper because you can do a lot of different things with it – and it’s almost impossible to mess it up. This time I used this Food Network recipe, using zucchini, onion, and garlic from the CSA. It was so so good.
Pickles – A wanted to buy pickles at the store the other day, so I promised her we would make some with the next cucumbers we got from Farmer Erin. She loves helping in the kitchen, and she loves eating the pickles when they are finished. We made these bread and butter pickles, and two different batches of dill pickles – these and these – so we can figure out which one we like the best. I really want to can some pickles – but with E’s first birthday coming up, I just didn’t have time this week.
Quick Coq Au Vin – This one used some of our potatoes – and you could use CSA onions as well (although I used some Vidalias I had hanging out in the freezer). I loved it because it was quick but flavorful. It doesn’t quite compare to true coq au vin, but you can’t beat it for a super easy weeknight meal. I served it with a side of grapes and strawberries.
Mason Jar Salad – I have just learned the beauty that is a mason jar salad. Put it all together at the beginning of the week, and it’ll last in the refrigerator for 3-5 days! I made this Strawberry & Goat Cheese salad, using arugula instead of spinach and pecans instead of walnuts. But really – you can make this using anything you have lying around!
Pasta with Sun-Dried Tomatoes and Arugula – This recipe is one I keep in my back pocket for nights when the family wants to go out and do something and I need a really quick, easy clean-up meal. We ate it Saturday night before heading to the Zoo for Members Only Night. I can never go wrong with pasta in this house.
This Roasted Vegetable Pasta is good any night of the week – and any season. I used a carrot, zucchini, two turnips, & some mushrooms this time and everyone in the house ate it up.
I used the rest of our potatoes and our summer squash to make half of this Smitten Kitchen Torte recipe. We haven’t eaten it yet – I stuck it in the freezer for later – but it was super easy to make … and SK never lets me down.
I’ll be blanching and freezing our beet greens, arugula, & green beans this week.