What's My Share? May 17, 2016

What’s My Share?

  • lettuce
  • kale
  • kohlrabi
  • radishes
  • celery
  • carrots
  • parsley
  • zucchini
  • cucumber
  • cabbage
  • onions

Meet a Member

Tom, Andy, Jack, and Elizabeth Speed   

Tom, Andy, Jack, and Elizabeth Speed


This week I’m excited to introduce Native Son Farm CSA member Elizabeth Speed. Elizabeth, her husband Tom, and their sons Andy, 5, and Jack, 8, live in Oxford, along with two cats and two dogs. She describes the family’s eating habits as “adventurous,” and if their family photo is any indication, they are more than just adventurous eaters.

“I love to cook, and we eat as many different and varied foods as possible,” she says. “Both boys are pretty adventurous eaters so they try most everything I cook, and my youngest son even helps out in the kitchen sometimes. All of us have tried new foods because they were in our share, and we all now love turnips and radishes!”

Each week when the Speeds get home from the Oxford City Market, they divide up their share with friends, trim the stems, and fill the crisper drawer. Then Elizabeth starts looking at recipes and planning the week’s menu. “I love a good recipe and have lots of cookbooks,” she says. “But I'm not afraid to go off script when necessary!”

Here’s what Elizabeth made from the ingredients in last week’s share, including a few meals made with ingredients from the previous week’s share. Thanks, Elizabeth! 

What’s Cooking

Tuesday and Wednesday

“The first part of the week was nuts, so we got a little behind on eating our vegetables from the CSA,” says Elizabeth. “Thursday night we doubled down, though.” 

Thursday Dinner

Meatloaf with roasted red potatoes and carrots and sautéed collard greens with a salad of red leaf lettuce, radishes, and cucumbers.

Friday Lunch

Red leaf lettuce salad with radishes, avocado, and cucumbers

Friday Dinner

Easy Green Curry Chicken. “I subbed the snap peas for baby bok choy and also used some of the leek and spring onions from last week,” says Elizabeth. “I put lots of fresh Native Son basil in there, too.” 

Saturday Lunch

Red leaf lettuce salad and leftover meatloaf

Saturday Dinner

Quinoa bowl with roasted beets, sautéed purple kale (from last week’s share—still good!) and feta


Chicken and green leaf salad with radishes and cucumbers and rotini pasta