Our summer CSA deliveries started a month ago, and we’re working to adjust. It’s a change every year, switching from the routine of winter recipes we love (chicken pot pie, shepherd’s pie, spaghetti…) to the new and different, based on what’s in season. I love the challenge, and it makes me enjoy cooking again after my winter rut. The kids often don’t love what I serve, but none of them is going to starve, and at least no one complains any more. (More on the why we joined a CSA here and here and here.)
So I thought I’d share here our weekly menu. My links aren’t working right, so no links today. Hopefully I’ll figure that out and link the recipes where I can. Anything with a * was sourced locally.
Oregano I’m drying
Monday: roasted kielbasa and vegetables (beets*, turnips*, zucchini*, and sweet potatoes with fresh oregano*), and kohlslaw (kohlrabi*, red onion, apples and dried cranberries in a little olive oil and cider vinegar.)
Tuesday: sour cherry nut bars (sour cherries* from our neighbor’s tree), frittatas (eggs* from our chickens) and sautéed chard* with bacon*.
Wednesday: spaghetti and meatballs (I didn’t say we were abandoning ship on our standbys). Don’t tell the kids, but I threw an aging zucchini* in the sauce before I put it through the food mill.
Thursday: maple-mustard spare ribs* with turnip* soup and a garnish of bacon* and croutons* and a green salad.
Smoky turnip soup
Friday: fried rice, sliced cucumbers* and a mango-melon-strawberry* salad.
Saturday: a pasta salad with all the leftover vegetables* and meats tossed in.
Sunday: the other pan of sour cherry bars or toast with strawberry* jam. Hamburgers*, oven fries and fresh cherries*.
Please post your local eats in comments (especially any special ways you’ve gotten your kids love all the stronger vegetables!)