My junior year of college, I studied abroad in Spain.
After spending about eight months living out of the country, I moved back on July 4th. My family picked me up from the airport and brought me to a backyard barbecue with fireworks (not theirs) going off around us. Then we went to see the fourth Die Hard movie. It was a rude awakening back to America, but also it was awesome.
This year, we celebrated the holiday with lots of outdoor time and a wedding of two of our good friends. But let’s peek into the kitchen for a moment. This week’s CSA basket contains:
And my plans are:
- Those carrot greens and cilantro are going into a chimichurri sauce to be heaped onto some grilled meat. Carrot greens can be subbed in for parsley dishes, which is exactly what I’ll be doing here.
- The baby carrots themselves will be eaten raw. Once we start getting some more grown up carrots, I’m all for getting them nice and roasted.
- Our first kohlrabi! I’ve had a lot of success with this salad but this week, I’m going to make Wisconsin From Scratch’s spicy Thai salad.
- More garlic scapes! Last week we grilled these bad boys (that recipe is posting this week, sorry for the delay) and they were fantastic. This week, I’m going pesto.
- Lots more lettuce greens. It’s been nice to whip together salads every day this week with whatever remaining vegetables are in the fridge. We’re falling just slightly behind on the greens, but have kept up better than previous years.
- Scallions, zucchini, summer squash, and patty pan squash. Sounds like a perfect combo to make some fritters. These are awesome for both lunch and dinner (I’ll maybe eventually rephotograph them too…)
- And broccoli is here, which I’m learning to be more excited about (still my least favorite vegetable). I’m feeling a little like I owe the state of Wisconsin some credit. Let’s go ahead and mix it in with some fancy mac and cheese.
What’s on your menu this week?
[…] is traditionally made with parsley, but when I got a big batch of carrots with their greens in the CSA last week, I decided to put the tops to use. Carrot tops are, in fact, from the same vegetable family as […]
writes Grilled Steak with Carrot Top Chimichurri Sauce - Things I Made Today