Finally! It’s CSA season. It’s time for vegetables that still have dirt on them to hit our kitchen counters.
This is our third year of being King’s Hill Farm CSA members. I’ve been chronicling what we’re getting in our boxes through the years and I’m excited to start this series up again. Getting that first box reminded me just how much easier menu planning for the blog and our family is when the vegetables come to me and I decide what to do with them. So much easier than figuring out what to make and then buying them. Anyone else feel the same way?
Well, for those who followed along in previous years, I’ll be showing you what we’re getting and giving you recommendations for what to make with it. I like to include past recipes from the blog and showcase some of the delicious things I find on the wild wild web. Here’s what I’m thinking this week:
Green Garlic
- Rub it with some olive oil and salt and throw it on the grill
- Green Garlic Gazpacho | Rooting the Sun
- Green Garlic Risotto with Spring Vegetables | Chocolate + Marrow
Hakurei Salad Turnips
- Mashed Turnips with Goat Cheese and Leeks
- Braised Salad Turnips
- Trout with Braised Turnips and Swiss Chard
Red Russian Kale
Green Head Lettuce
- Grilled Wedge Salad with a Fried Egg and Cranberry Feta | My Name Is Yeh
- Charred Corn Salad with Quick Pickles and Lime Dressing | Food52
- Chipotle Chicken Lettuce Wraps | Bev Cooks
Bok Choy
- Ginger Sesame Bok Choy with Shiitake Mushrooms
- Thai Meatballs with Red Curry Coconut Sauce
- Shrimp and Baby Bok Choy Stir Fry | Food52
Rhubarb
Asparagus
- Asparagus and Goat Cheese Frittata over Salad with Chive Flower Vinaigrette
- Lemon Pancetta Asparagus
- Grilled Pizza with Asparagus, Ricotta, and Green Sauce | The Leek and the Carrot
Spinach
- Morel, Spinach, and Goat Cheese Toasts
- Mushroom, Spinach, and Brown Rice Loaf
- Mango, Avocado, Cucumber, and Cherry Tomato Salad on Spinach
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