What's in the box? November 17, 2015

Here’s what’s in the box this week:

  • bok choy
  • collards
  • Napa cabbage
  • carrots
  • flat leaf parsley
  • salad turnips
  • dinosaur kale
  • arugula
  • broccoli

Meet a member

I am really excited to introduce CSA member Hannah Rigby this week. She has been wow-ing me all fall long with the dinners she whips up from her share, and I am looking forward to sharing some of them with you.

Hannah lives in Oxford with her husband J.R. and their daughter Sarah Gwen, who are good about trying her experiments in the kitchen. “I enjoy cooking and being creative in the kitchen,” she explains. “I also love to browse Pinterest and food magazines for ideas, especially since I’ve already used my go-to ideas this fall! Meal planning is a good way for me to track what needs to be used first, too.”

Check out her week-long meal plan below, as well as her tip for extending the life of the produce in your share. Thanks, Hannah!

 

Hannah’s share-saving tip:

As soon as I unload my CSA share at home, I put everything away in plastic bags, which keeps the greens from wilting or the carrots from getting rubbery. Most greens keep well this way, and carrots will keep for several weeks! If the greens in your fridge turn slimy quickly, the fridge might be too cold. Honestly, without bagging everything and freezing some hardier greens (kale, collards, cabbage, and bok choy freeze well after being blanched or frozen while very, very dry), I’d have trouble using everything within the week.

Hannah's meal plan:

Sunday night

Potato and Savoy cabbage soup. "No need to puree the soup, unless you prefer a smoother, less chunky soup. We omitted the bacon, too, and the soup was delicious and warming without it."
 

Monday lunch and dinner

Leftover soup and seed bread.
 

Tuesday lunch

Quesadillas (salsa and cheese on whole wheat tortillas), green beans, apple slices.
 

Tuesday dinner

Salmon with warm lentil and arugula salad, roasted asparagus, boiled turnips.
 

Wednesday lunch

Bok choy chicken with organic whole wheat spaghetti noodles. "I saved one head from last week to have enough to make this recipe."
 

Thursday lunch

Leftover bok choy stirfry with leftover asparagus, chopped.
 

Thursday dinner

Thai chicken lettuce wraps. "This recipe also used a cup of sliced cabbage as well as basil from the CSA."
 

Friday lunch

Garden sandwich (whole wheat bread spread with cream cheese and layered with arugula and sliced cucumber, tomato, and red onion), clementines.


Saturday lunch

Stir fry (Napa cabbage and carrot from the CSA, red bell pepper, green onion, ginger, and shrimp, seasoned with soy sauce and chili oil, over organic brown rice). "After lots of cabbage slaw, soup, and stir fry, I’m planning to try a stuffed head of cabbage this week!"