What's in the box? November 10, 2015

Last night for dinner I had roasted broccoli, roasted carrots, and two kinds of coleslaw (both sweet and savory), all made with ingredients from last week’s share. I wish I could say that I made this delicious dinner myself but, in fact, I was at a potluck with several Native Son CSA members. 

I love the “community” aspect of my Community Supported Agriculture share almost as much as I do the food. I have learned so much from members I have shared meals with, chatted up at the farmer’s market, and exchanged recipes with through this blog and on Facebook. 

Please keep the sharing coming! And if you are interested in sharing a recipe or being feature on this blog about how you make the most of your share, please email me at nativesonproduce [at] gmail [dot] com.

Here’s what was in my box this week:

  • carrots
  • broccoli
  • turnips (and turnip greens)
  • baby bok choy
  • braising mix
  • chard
  • green cabbage
  • arugula
  • parsley

And here’s what I’ll be making with it:

Carrots

My kids devoured all of my carrots, raw, within an hour of returning home with my share yesterday. But if I had had the forethought to buy more, I would be roasting them, along with the broccoli, cabbage, and turnips for a roasted chicken and veggie dinner. Roasted Native Son carrots are so sweet they ought to be called dessert.
 

Broccoli

Last night at the dinner party, I had the most delicious roasted broccoli ever. The cook’s secret: coconut oil, and a generous helping of sea salt. Try this recipe for Coconut Roasted Broccoli.
 

Turnips

After several unsuccessful attempts at turnip chips, I’m throwing in the towel and making these turnip fries instead. They are a success every time. But if you know the secret to perfect turnip chips, please share!
 

Baby Bok Choy

I still have eggplants coming in from my garden, so I’ll be making our family favorite again this week: Eggplant and Bok Choy Stir Fry. If you like extra greens in your stir fry, add the braising mix or broccoli from this week’s share as well.
 

Chard

I almost always sauté my chard and use it as a bed for a large portion of meat or fish, because it is such a simple, delicious weeknight meal. But this weekend, I’m branching out to make this Swiss Chard and Onion Frittata or this hearty, make-ahead Bacon, Bean, Chard, and Butternut Squash Soup —or hopefully both!
 

Braising Mix

I’m a huge fan of this Get-Rid-of-Your-Green Saag Paneer by Native Son Farm employee Tim Robb, so I’m making it again this week with the braising mix and turnip greens from the share, plus a little extra spinach harvested from my garden. The wonderful thing about Tim’s recipe is you can include just about any dark green leafy you’ve got, including this week’s chard.
 

Green Cabbage

I have yet to met someone who hasn’t loved Roasted Cabbage with Bacon. I’ll be having it again this week with my all-in-one roasted chicken, broccoli and carrots.
 

Arugula

I love arugula on my homemade pizza! What I don’t serve on top of the pizza, I will eat alongside in a simple arugula salad with shave root veggies (salad turnip, radish, and carrot) and a light vinaigrette.
 

Parsley

Last time parsley was in the share, I found I didn’t use it up fast enough. So this time, I’ll save what I don’t use in my roasted chicken by freezing it ice cube trays. It should come in handy with Thanksgiving right around the corner.


And, finally, because I'm in inveterate meal-planner here’s what my weekly meal plan looks like:

Wednesday dinner

Eggplant and baby bok choy stir fry over egg noodles
 

Thursday dinner

Tim’s Saag Paneer with Garlic Naan

 

Friday dinner

Friday night pizza with arugula and feta, and arugula salad with shaved root veggies
 

Saturday lunch

Swiss Chard, Cheese, and Onion Frittata
 

Sunday lunch

Bacon, Bean, Chard and Butternut Squash Soup
 

Sunday dinner

Roasted Chicken with parsley and roasted root vegetables (cabbage, broccoli, carrots, and turnips)