We received our second CSA box from Driftless Organics last Saturday, July 16. I picked it up from the farmers' market directly after an open water swim in Lake Monona, so I'm sure I made an interesting sight, with my wet clothes and swim bag over my shoulders.
This box had a lot of really great vegetables.
Just for fun, here's a Charlotte photobomb.
She later stole a carrot and escaped to the bedroom as I was putting everything away.
That Saturday night, we grilled the zucchini and squash. That was our first time grilling zucchini and squash, and it was delicious!
On Sunday night, we had my now absolute favorite pizza - beet pesto pizza with goat cheese and kale. Seriously - obsessed. ((We may or may not have had this pizza again later in the week when the baseball game we were planning to attend got rained out.))
Our main meal for last week was an Indian-inspired curry dish that we pretty much came up with on the fly. It turned out pretty darn well I think.
Unfortunately, I don't have an exact recipe, but the basic gist was:
Cut 3 pieces of chicken into bite-sized pieces. Cook on medium-high until browned. Add 1/2 chopped onion. Add chopped carrots. Pour one can of coconut milk and one container of your choice of curry paste (we went with a Biryani). Then, add snow peas. We also added some turmeric, which made it pretty spicy. Cover with lid and cook for several minutes so that everything combines together. Top with cilantro. We served with Jasmine rice.
Yesterday, we made a stir fry featuring the broccoli, snap peas, onion, and garlic scapes (I used this recipe but added our additional veggies). It should be enough food to feed us through Monday at least.
We still have a few things left, including the green beans, but they should keep for a bit longer.
My tip for using CSA veggies is to make stir fries and similar dishes, as you can throw a lot of vegetables into the mix.