Hi everyone, I hope you had a wonderful week! We are busy here at the Anderson household, and thankfully fueled by deliciousness! Thanks to our Springdell crew for keeping us so well fed. I think of you on those hot summer days and am so grateful for all that you do.
This bounty made for some simple and awesome meals (well, the zucchini tart was a bit more time consuming than my usual fare, but even that had some corner cutting to save time). Let’s take a closer look!
- Summer Cabbage
- Korean Beef Tacos
- I have about 1/3 cabbage left I’ll either cook up with something in share #5, or ‘Kraut it up
- Cauliflower
- Cauliflower Steak
- Buffalo Cauliflower
- Roasted Cauliflower and Lentil Tacos (suggested by Fellow Springdellian Julie B)
- Zucchini, (Golden and Classic)
- Zucchini Tart
- Shredded onto Roasted Cauliflower and Lentil Tacos
- Summer Squash
- Grilled with a butter and olive oil mixture
- Snow Peas
- Korean Beef Tacos
- In Stir-Fry with Bok Choy
- Enjoyed as-is
- Slicing Cucumber
- Enjoyed as is
- In Korean Beef Tacos
- Pak Choi (Bok Choy)
- In Korean Beef Tacos
- In Stir-Fry with Snow Peas and Tofu
- Rainbow Chard
- Butter Cream Sauce (a present to my mom for sitting the kids, she LOVES this stuff, even when I leave out the egg noodles.)
- Russian Kale
- Kale Brownies
- Breakfast Smoothies
- Strawberries
- Enjoyed as-is
- Eggs
- Egg Burritos
- Kale Brownies
All veggie scraps composted unless otherwise noted.
It was a yummy week in the Anderson Household! Despite a hectic schedule, we managed to get to some good cooking and eating. Let’s recap shall we?
How are you enjoying your CSA? If you have a great recipe to share, please do so, as 200 kitchens are better than one! Also, if you’re having any veggie struggles, please feel free to drop me a line anytime, I’m here to help!
See you back here shortly for the 5th pickup of the Springdell CSA season (which highlights summer garlic). Thanks so much for reading!