April CSA Meals

I have accomplished one of my 2015 goals and officially joined a CSA!  I’m not really sure why it took me so long, but I’m happy to finally be receiving local, organic produce each week.  Everything is grown on a farm, Bell’s Best Berries, about 20 minutes from my house.  The fruits and vegetables are seasonal and grown organically.

I signed up to receive a bag of produce + 2 dozen pastured eggs every other week.  This last time I received:

• Kale
• Siberian Kale
• Parsley
• Asparagus
• Apples
• Turnips
• Butternut Squash
• Baby Lettuces
• Arugula
• Spring Onions

Here are the meals I made using these ingredients: (except the turnips, haven’t used those yet – oops)

I made wraps (taco with a corn tortilla for me (GF)) with roasted butternut squash, kale sautéed with garlic and onions, extra sharp cheddar cheese, scrambled eggs, and avocado.  Our 2 year old loved this meal, too!

I’ve had several salads using the wonderful greens that were a part of the bag. One used the apples, arugula, baby lettuces, and some leftover chicken and pecans.

I used the Siberian kale (a little lighter taste than traditional or Tuscan kale) in a salad with strawberries, avocado, chicken, and pecans.  I tossed the kale in some balsamic vinaigrette and let it sit for a couple minutes before eating the salad.

I had some pork chops from a local farm that need to be cooked, so I incorporated the apples and onions from the CSA bag into a pork dish.  I loosely used this recipe for Hard Cider Pork Chops with Apples and Onions.  I used thyme instead of rosemary, and just used the general method, not necessarily the exact measurements from the recipe.  I served the pork with roasted asparagus and butternut squash, both from the CSA bag.

This meal was a favorite – if you haven’t already, try getting eggs/beef/chicken/pork from a local farmer.  The taste and nutritional value from animals that have been humanely raised and free to roam in pastures is well worth skipping the grocery store butcher!

The only item from the CSA in the next meal is the parsley.  I tossed carrots and asparagus with olive oil, salt, pepper, and finely chopped parsley and roasted them at 375.  They were delicious!

I’ll pick up my next bag this coming Tuesday.  Can’t wait!