CSA Week 5 Recap

This was a tough week- I didn't have much of a menu plan and was feeling a little under the weather and thus not up to much cooking, so I pretty much winged it. Still, we did pretty well on the produce. However, I am hoping for NO lettuce tomorrow!!

• 4 heads of lettuce- 2 green leaf and 2 deer tongue. Ate one of the green leaf heads; others are still in the fridge! Luckily, since we receive them just hours after they're harvested, they have a much longer life in the refrigerator than lettuce from the supermarket.

• 1 bunch of basil- made our first pesto of the season. Oh how I love pesto. Served it with cheese tortellini tossed with cherry tomatoes and sliced summer squash.

• 2 pieces broccoli- ate these as a simple side dish with spaghetti and meatballs. Jason was out of town, and Ryan loves spaghetti and meatballs. He doesn't know yet that they're meatless meatballs. Anyway- I steamed the broccoli, then tossed it with just a little bit of garlic, olive oil, and sea salt. There was some left over after dinner, and it was quite good tossed with some leftover (unsauced) spaghetti the next day for my lunch.

• 3 summer squash- 2 went into the tortellini w/ pesto dish described above. I sliced and "grilled" the other one on my panini press and put the slices into a panini along with roasted bell peppers, tomatoes, basil and some provolone. Yum!

• 6 garlic scapes- made an interesting and good pesto. Thanks to mightyh on the Cooking Light bulletin boards for the original recipe.
  

• 2 bunches kale - blanched, chopped and froze the kale. It will be good later in a soup or the potatoes with greens dish I enjoy so much.

• 1 cucumber- ate in a salad

• 1/2 lb. baby chard- Oh crud! Still in the fridge. Forgot about it till I saw it on the list here. Just took a peek at it and it's still good- if we get more today, I'll use it all in our dinner tonight. What that dinner will be, I don't know...