This past week, I picked up my CSA (Community Supported Agriculture – fresh, organic veggies from a local farm called Two Creeks Organics) box immediately prior to my 4.5 hour drive ‘up north’ to Mackinaw City, so I wasn’t able to capture of a photo of Week 3’s box contents. I can, however, tell you what was in this week’s box, and show you a few ways that I have been utilizing the contents! So this week we had:
- lettuce (green leaf)
- baby bok choy
- spring turnips
- green onions (HUGE!)
Monday evening I made Pad Thai again, using the same recipe as last time, which has a very flavorful sauce. This time, instead of using frozen shrimp, I stopped by Whole Foods on the way home from work and purchased a scoop of pre-cooked chicken chunks and several pieces of grilled teriyaki tofu (meat for the huz; meatless for me!) from the salad bar, and used these proteins to round out the meal. ,,So much easier than cooking them myself. I used a hefty portion of chopped scallions in this dish, and sautéed the baby bok choy in sesame oil, ginger, and soy sauce, and a splash of water. I made up my own method, and used the flavors suggested in my CSA newsletter! It worked out just fine, and since I didn’t have a huge portion, I mixed it with a few frozen stir fry veggies.
Pretty plate of Pad Thai topped with peanuts, bean sprouts, fresh basil and tofu, and sautéed baby bok choy and stir fry veggies on the side.
Frequently when I’ve been hanging out near windows, taking photographs of my food, this guy has been mad ‘illin’ in our yard:
I was excited to find kale in our box this week! The situation called for kale chips.
Kale Chips + Creamy Avocado and White Bean Wraps. I’ve made these wraps several times – they’re a favorite in our house.
And tonight I made a pair of salads with our remaining lettuce and sliced radishes, which I served with Turkey Kielbasa & Kidney Beans. Tomorrow I’ll be picking up our Week 4 CSA box!
Currently listening to: Get Up – KoЯn feat. Skrillex.