Here’s a recap of what we’re eating around here lately. We get our CSA veggies on Thursday so I’ll start there. I haven’t been in the habit of taking photos of things, I’m going to try and get better at that again.
In this week’s CSA from Dancing Roots Farm, we got:
Peas, Sugar Ann – These were too good to anything with except eat raw.
Beets w/Greens – Early Wonder Tall Top & Chiogga. The Early wonders were striped bright white and bright red and were delicious.
Head Lettuce – Salad Bowl (green), Flashy Trout Back (speckled). We’ve been making salads to go with just about every meal. Some meals are two salads.
Garlic Whistles
Cilantro, Santo
Tyee Spinach
Mixed baby greens
Thursday night we had corned beef with sauteed beet greens (CSA) mixed with Collard greens from our garden and a cold black eyed pea salad with red onion, garlic whistles (CSA), mustard, lemon juice, and olive oil. Much better combo than the usual stewed potatoes, carrots and cabbage that I usually do when we have corned beef.
Friday we went out of dinner at Henry’s Tavern and had big salads.
Saturday night we had big salads with some cheese.
Sunday, Father’s day we had pizza. I made three small ones and turned the rest of the pizza dough batch into little focaccia rolls for sandwiches. Pizza flavors were sun dried tomato and breaded zucchini (frozen from last fall’s CSA), mushroom and sausage, and Gorgonzola, dried fig, and caramelized onion.
Juniper and I had egg sandwiches Monday morning. Juniper applauded at my creation (doesn’t mean she ate much of it).
Monday’s dinner was spinach salad with beets (CSA), goat cheese, and dried fig and a fig balsamic. We also had cannellini bean salad with red pepper, red onion, garlic whistles, olive oil, and lemon. Since we had all that gorgonzola left over from the father’s day pizza, I mixed it up with an egg white and spread it on stale toasted french bread then topped with the left over caramelized onions.
Tuesday’s dinner is Quiche with the spinach, sage, and garlic whistles from the CSA, plus a little mozzarella and goat cheese. Served with a simple salad.
Today I made whole wheat bread from Peter Reinhart’s Whole Grain Breads book. Just to try it out I made a peanut butter and banana sandwich.