Another delicious week of vegetables. There was a lot of variety this week!
Such a yummy CSA this week, starting with parsley. Because you can never have too much parsley. I love adding it to foods!
Peppers, red and yellow. My 2yr old insists on calling them apples. And he’s more than happy to just take a bite out of them!
These are called red torpedo onions and they look delicious! Every time I look at them I want to eat them.
Beets, I made another batch of pickled beets this week. My 6yr old likes them.
Green beens. You can have too many of these (if you’ve ever had too many bean plants you know what I’m talking about) but it’s really hard because they’re so delicious.
Kale – I love kale, but my family does not share my like 🙁
Celery. This organic, local celery is so flavorful. It has way more flavor than what you get at your grocery store. I’m just amazed.
Here’s my latest CSA haul.
I’m just loving this squash. It’s one of my favorite vegetables. And this squash is so tasty!
More celery, I still have half a head from last week so I need to find a recipe that uses lots of celery. I’m thinking I might make up a bunch of cream of celery soup and freeze it for later.
Green onions. I think I’ve gotten green onions every week so far. I’ve figured out how to add them to things without my husband and the kids discovering them so I’m always happy for more.
My 6yr old likes my pickled beets. I’m not a fan of beets but they’re ok pickled. So I’ll probably do that with these.
Basil, I’m loving having so much fresh basil. It’s so delicious and goes great in so many things!
Beans. I’m so excited to finally get some beans. I really love fresh beans, and these were delicious!
Greens, they didn’t tell me what kind and I just don’t know the difference between all of my greens. Unfortunately no one wants to eat them (except for me) so I’m going to have to get sneaky about it.
Tomatoes. I’m loving all these fresh tomatoes! So tasty.
I’m having so much fun with these CSAs. Here’s what came in this week’s CSA.
More beets. This is not my favorite vegetable, but after having them for weeks, I’m staring to discover some ways to use them that me and the kids all like.
Green onions. I’ve started putting these in everything, and I’m finally using them up as I get them!
Swiss Chard. I didn’t think the kids would eat this, but I’ve been putting it in dishes and as long as it’s cut small enough the kids are eating it without a problem.
Parsley. No basil this week, but I have a bit left from last week, and now I have parsley as well.
Lettuce. It’s a good thing we like salads. I’ve gotten lettuce every week.
Tomatoes. I love these tomatoes. They’re so delicious!
Squash. This vegetable is a favorite at my house. And these look so delicious.
Celery. I tried one of these plain and it was so strong! I didn’t realize how much more flavor locally grown would have. I’m loving this in soups and it would be great with peanut butter as well.
I needed to use up a bunch of “leftover” vegetables. So I turned them into a vegetable medley. This combination of veggies was so colorful, and I love eating colorful foods.
1 Carrot – sliced
1 Green Bell Pepper – chopped in 1/2 in pieces
2 stalks Celery – sliced
2 Green Onions – sliced
1 small bunch Cauliflower – cut in small pieces
2 small Radishes – sliced
1 handful fresh Spinach
2 Tbsp butter
Salt & Pepper to taste
Grated Parmesan Cheese
Warm butter in skillet over medium heat
Add all vegetables except for the spinach
Pan fry until veggies are to desired doneness. I like mine just a tad bit crispy still so about 7 minutes.
Add spinach and cook until spinach is wilted, about 2 minutes.
Season with salt & pepper to taste
Serve with Grated Parmesan Cheese on top.