Seasonal Eating (June 18, 2010)
In an effort to make our lives easier next year when this time of year roles around, I’m going to start posting a weekly “Seasonal Eating” series. Every Thursday or so after we get our CSA share on Wednesday, I sit down and plan out the meals I’m going to cook for the week. I usually first make a list of all of the produce we have from the CSA and our garden, and then plan meals around it. Hopefully this will be helpful, for not only us, but others out there trying to eat seasonal and needing ideas for meals. I’ll also link to recipes when they are online.
Produce (Our Garden)
Spinach, Turnip Greens, Mustard Greens,Turnips, Kale
Produce (CSA)
Beet Greens, Peas, Carrots, Beets, Head Lettuce, Lettuce Mix, Garlic Scapes, Strawberries
Meals Planned
Meal 1 – Steaks, a big salad of head lettuce, baked beets, carrots and garlic scapes, and turnips with poppy seeds. I’ve made the turnip recipe before and we really like it.
Meal 2 – Pork chops with balsamic strawberry sauce (I’m experimenting on this but that is the plan), cooked turnip greens, peas, and a salad.
Meal 3 – Pasta with beet greens (we haven’t tried this recipe before), salad, gluten free bread from Sweet Escapes pastries with white bean spread. We like the gluten free Tinkyada pasta the best.
Meal 4 – Beet and kale risotto (recipe from a recent Cooking Light magazine) with a salad.
Meal 5 – Spaghetti with spinach, artichokes, and sundried tomatoes (from Bon Appetit magazine) and a salad.
Meal 6 – Mustard greens with rice from Local Flavors by Deborah Madison
I usually just plan 6 meals a week and on Wednesday when we pick up our CSA we just wing it and make whatever sounds good. We adapt these recipes so they contain no gluten, dairy, eggs, or nuts… most of them are allergy free anyway, but sometimes I leave nuts or cheese out of the recipe or use olive oil instead of butter.
I’ll try to post next week as well, things may get a little crazy as we get ready to move and have family in town in the next few weeks.
This entry was posted on Friday, June 18th, 2010 at 2:51 pm and is filed under Eating Local. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.
June 19th, 2010 at 2:09 am
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June 20th, 2010 at 12:18 am
Great! I'm looking forward to your meal plans because I am LAZY about planning and maybe I can use some of your ideas. Except I'm not buying beets, LOL.
June 19th, 2010 at 6:30 pm
LOL I don't blame you for not buying beets. I can't say I've ever purchased them myself, I just get them through our CSA.
I'm really glad this will be helpful for you though!
June 21st, 2010 at 12:38 pm
I'm glad you're posting this too! Though it makes me feel even lazier when it comes to cooking. Everything sounds delicious though! Are you pretty good at making just enough food the 3 of you, or do you usually have enough for leftovers?
June 21st, 2010 at 3:05 pm
Well, it depends some nights i want leftovers so we have food for lunch, so sometimes I purposely plan more food so we will have leftovers. I usually try to plan at least a couple of meals a week with leftovers. This week the beet and kale risotto should give us leftovers.
June 22nd, 2010 at 12:28 am
I've been really bad lately about making too much food, even too much to want to eat for leftovers.
And last year, I promised myself that even with not getting the farm share, I would try to eat more variety of vegetables. So far, it's not really happening… except that I bought some Chinese eggplant twice recently. I need to be adventurous and buy kholrobi!
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