Strawberries, Golden Beets, Radishes, Kale, Onions, Garlic Scapes, Broccoli, Snap Peas, Lettuce.
Here’s how I used the produce:
I made a Mexican Sauté, using the kale and onions, along with black beans, corn, and bell pepper. It’s topped with salsa and guacamole.
Lettuce, shredded beets, and radishes, topped with some seeds, makes a fresh, crunchy salad.
The beets were attached to their beautiful greens, which I used in a pasta. I sautéed the garlic scapes with some onion, then added a 28 ounce can of whole tomatoes (which I had chopped and drained reserving a little liquid) along with a teaspoon of salt. After simmering the tomatoes for a few minutes I added a 15 ounce can of drained garbanzo beans, about 1/2 cup of kalamata olives, a handful of fresh herbs from the garden, and the beet greens. I continued simmering this until the beet greens were cooked down. Then, I mixed in eight ounces of pasta and about 1/4 cup of the reserved tomato juice.
The strawberries were used in a smoothie.
The peas and broccoli were used in a stir fry, along with some carrots from the first CSA and tofu.
Finally, as a bonus, we had some fresh blueberries from our yard. They were perfect on top of cereal. Sometimes the best food is simple food.
I’d love to hear how you’re using fresh, local produce this week!