Our weekly CSA share seems to be growing! I’m thrilled that we are making a small transition from ALL greens to MOSTLY greens with some other fun stuff. I’m a little disappointed that we don’t get any berries in our share, but I’m making up for it by buying a half flat of berries every week from the farmer’s market. So far, we’ve used those berries in our morning yogurt and granola, in fruit pizza (a Ringer summer tradition that I would indulge in every day if I could), in salads, and eaten by the handful while standing over the sink. I love berries.
But back to this CSA share. Here’s how we used this week’s bunch of produce:
The lettuce was a healthy addition to curried chicken salad sandwiches. Originally, they were going to be curried chicken salad lettuce wraps, but the lettuce leaves were a little too small to actually hold anything substantial. So we used bread and just stuck the lettuce in the sandwich. It was delightful.
The carrots and broccoli were both roasted with some garlic salt and served as a side dish. I found the broccoli to be super difficult to cut that way, so I’m not sure I’d recommend it. Generally, roasting is my go-to way to eat broccoli, but these skinny stalks don’t seem to handle that very well. Any favorite broccoli recipes?
I roasted the radishes and beets and tossed them in a salad with the arugula and an apple cider vinaigrette.
The mint made its way into a little cocktail I devised with a honey simple syrup, bourbon, muddled mint leaves, and lime juice. Delish. I think it’s the Kentuckian in me that insists mint is always served alongside bourbon.
Some of the kale became kale chips (I’m a sucker for the crunch), and the rest of it was served in a brekkie bowl (inspired by the Bloems). I just ripped the kale into pieces and divided it between 2 bowls. Then I added a piece of toast (cut into bite-sized pieces) to each bowl, along with crumbled bacon and 2 poached eggs each. It makes a delicious breakfast-for-dinner bowl, especially now that I’m learning the art of the poached egg, and have managed to get that perfect oozy goodness in our bowls.
The mustard and swiss chard are still sitting in our fridge, one week later. Any ideas?