May 20th Market and First CSA Pickup!!

I had a great Mother’s Day this past Sunday.  It started with a beautiful morning walk and ended with a nice lunch from our farm at our farm.  The kids went and picked strawberries and I made strawberry short cakes for dessert.  Our fresh strawberries are so very sweet and juicy!  Nothing like what you get in the store.  As usual, we only use certified organic fertilizers on our food to ensure it’s health.

Here is a picture of my mom, sister, and the kids!  They had a great time picking the strawberries and I felt so blessed that I was able to provide the very best to the women who are so important to me.

I promised our CSA members a meal plan so they can eat like the farmer’s family, so here goes!  I will do my best to provide you with my favorite recipes.  After 9 years of eating this way, I have a few up my sleeve.  You will get all the vegis you need for these yummy recipes!  I hope you enjoy your first bag!

Monday:  Grilled chicken on top of our field green salad.  I am topping the salad with crumbled feta cheese and strawberries.  I have this homemade dressing that I make.  I mix it in a mason jar and serve it up.  Here is the salad recipe:

  • 1 tablespoon of red wine vinegar
  • 1 1/2 tablespoon of cider vinegar
  • 2 1/2 tablespoons of good olive oil
  • a teaspoon of minced shallots a tablespoon of honey

Pour it all in a mason jar and give it a shake.

This week, I prepped my lunches with this recipe.  All I have to do is pull out a salad and take it to work.  This is an easy option!

Salads

Tuesday:  Pan seared lemon pepper salmon with roasted Japanese Turnips and sautéed Tatsoi.

Prep the Japanese Turnips by cutting them in quarters and tossing them in olive oil, salt and pepper.  Roast them in the oven at 400 degrees for about 20-30 minutes.  Let this cook while you are cooking the searing salmon and roasting the turnips.

Tatsoi is one of my favorite greens.  It tastes like spinach but has stems like bok choi.  Yep, you can eat the stems!  I love it raw or cooked.  To sauté the tatsoi, just put a little olive oil the bottom of your pan and saute some of the spring garlic in your bag.  Add the stems of the tatsoi first give it a few and then add the leaves.  Squeeze a lemon on top.

Wednesday:  PF Chang Copy Cat Lettuce Wraps!  In your bag you will be getting a green called Tokyo Bekana.  It is a great leafy green that tastes very much like a loose leaf romaine lettuce.  It is tasty and crisp and delicious!

Tokyo Bakana

Damn Delicious is one of my favorite recipe bloggers.  Everything I make from her turns out great!  Here is her recipe for her Copy Cat PF Chang’s Chicken Lettuce Wraps.  It is a family favorite.

Thursday:  Marinated Kale Salad with top sirloin steak grilled with roasted radishes.

Friday:  Swiss Chard with Chickpeas and Couscous.  This is a super healthy recipe and is so delicious.  It is so healthy!  Did you know that Swiss Chard is a super food?  One cup of cooked swiss chard provides approximately 716% of vitamin K needs, 214% of vitamin A, 53% of vitamin C, 38% of magnesium, 29% of manganese, 27% of potassium, 22% of iron, 17% of vitamin E.  You can’t go wrong with this beautiful green!

So, what’s coming to market next week?

  • Green Onions
  • Green Garlic
  • Garlic Scapes
  • Tatsoi
  • Kale
  • Lettuces
  • Radishes
  • Japanese Turnips
  • Chard
  • Strawberries
  • Baby Arugula
  • Field Greens
  • Kale Salad
  • Spicy Microgreens
  • Arugula Microgreens

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