Here is how we used up everything for Week 5:
So a funny thing happened with this week…. We didn’t end up doing any big dishes with this week’s produce. Everything pretty much went into recipes I posted about in weeks past, or recipes that I made in weeks following. It felt like some kind of bridge week, where everything went to help out the produce from other weeks. So here is a recap of what we did with the food (we still haven’t had to throw anything out yet! yay!). I will do my best to come back and update any links here for the “future” recipes.
This week we celebrated our 1st year Wedding Anniversary by having a casual dinner at the Chautauqua Dining Hall, where we had our wedding reception. It was a really nice night, especially since this little guy was there to wish us well. 🙂
So far so good! Here is another re-cap on this week’s recipes:
- Radishes – Sauteed Radishes and Sugar Snap Peas with Dill
- Turnips – Stir-fry (same recipe as I used from Week 1, so I didn’t re-post about it for this week)
- Baby Chard Mix – Sadly these became very wilty before I was able to use them fresh! But we didn’t throw them out because they weren’t actually bad, just very limp. We mixed up them up in a baked recipe I will talk about for Week 6
- Collard Greens – Hottie Black-Eyed Peas & Collard Greens with Ginger Mashed Sweet Potatoes & Apples
- Fresh Garlic – Homemade Pizza
- Sugar Snap Peas – Sauteed Radishes and Sugar Snap Peas with Dill
At the end of this week we got to go camping up in Allenspark, about an hour west from Longmont. It was a great time, and since it was just days before the state-wide fire-ban went into effect, we were even able to get some (very unhealthy) campfire cooking in!
We did pretty good this week! We were able to eat up everything, and though I did take two weeks to get around to the Colcannon, surprisingly nothing went bad. Here is a recap of where all our food was used from Week #2:
Paris Market Carrot – Coleslaw
Napa Cabbage – Coleslaw
Siberian Kale – Colcannon
Garlic Scapes – Pesto Sauce in Pasta dish
Sugar Snap Peas – We ate these up as snacks throughout the week and they were pretty freakin delicious.
I think this week really exemplifies what I was hoping the CSA would provide for me. I am learning about produce I have never heard of before (garlic scapes), and learning how to use produce I probably wouldn’t go out and buy on my own (Napa Cabbage). I’m also being challenged to find recipes for dishes I wouldn’t think to make on my own. Up to this point, a lot of my cooking has been “one main dish”, but a lot of the food from our CSA is going to rock the side dishes I usually wouldn’t be up for making (coleslaw). And of course, once they are made, I love them! Looking forward to next week!
As a random side-note, Week 2 also ended with a fun concert on Main Street in our little city!