We weren’t super creative this week, and ended up using the lettuce, spinach, arugula, and kale in several giant salads with strawberries, walnuts, and a poppyseed dressing. We ate so much of this salad (at least one of us ate it every single day), that I actually had to buy more fresh greens later in the week. Insanity.
The leek, mustard, and swiss chard went into Gwyneth Paltrow’s White Bean and Swiss Chard Soup (once again, from “It’s All Good”). It felt pretty wintery, but also very healthy, which was appreciated after a week of vacation. However, I don’t think I’ll be tempted to make soup again until the temperature drops back below 90 degrees (which I hope happens someday. please. please. please.).
The carrots ended up as a side dish in a Carrot Salad with Cilantro and Cinnamon that I didn’t really love (I’m going to blame the cinnamon, which seemed an odd choice), but it was good enough to eat.
And, unfortunately, those peas are still sitting in our crisper drawer, awaiting their fate. I’m not a huge fan of peas, but can generally handle them mixed with a bunch of other things. Any favorite dishes to hide the taste of peas?
Feel free to check out how we ate our first and second shares from our CSA, and give recipe suggestions for any ingredients we’ve had so far. I’ve found myself repeating a lot of recipes lately (mostly from “It’s All Good,” which has become a small obsession), so we’re definitely open to some fresh ideas!