After much talk, we finally made the decision to join a CSA (I know, we're a little late to the bandwagon - oops!). Each week, I'm posting about what we got and what we made with it. Read more here.
WEEK 10
We got:
- Apples
- Rhubarb
- Frozen raspberries
- Frozen basil
- Nettles
- Beet greens
- Potatoes
- Parsnip
We got:
- Green onions
- Kale
- Spinach
- Frozen basil
- Carrots
- Dilly Beans
- Apples
- Blueberry juice
- Rhubarb
We made:
- Beet green pesto pizza with roasted beets & goat cheese
- Beet green pesto with penne
- Apple breakfast smoothie
- Nettle ravioli (I used won ton wrappers for the dough and topped with chopped walnuts)
- Sweet potato and kale salad (using WEEK 9's dried cranberries) with champagne dressing
- Tacos with crumbled tofu, cheese, guacamole and curtido in homemade tortillas
Stray observations:
- I'm not a big fan of beet greens, but I LOVE beet green pesto. A good way to get kids to eat their dark leafy greens, too.
- Rhubarb, raspberries and basil are all in our freezer. I washed and chopped the rhubarb so that it's easy to use later on.
- Another great discovery with this nettle ravioli recipe. Next time, I'd like to try making my own dough and topping with a cream sauce.
- I was a little stumped by the blueberry juice, but Hannah is a huge fan (we mix it with a little water).
- Adam discovered curtido and it's a game-changer. We even tried it on veggie dogs - so good!
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