May 14, 2018
I get my box on Wednesday. It travels on Antonio’s truck to the East Bay and then arrives back at the Full Belly office for me to take home at the end of the day. We call it a “quality control” box.
When my husband and I are home, we usually build a meal around the vegetables that we get in the box. I often remember Farmers Market conversations with people figuring out the challenge of pulling together a quick meal from their CSA box at the end of working days. Here are the meals that we built around vegetables from last week’s box in our kitchen.
Wednesday: Bok choi, and green garlic sautéed with a little bit of sesame oil, served over pasta with toasted Full Belly sesame seeds.
Thursday morning: strawberry smoothie (see veggie tips)
Friday: Slowly sautéed chard over pasta, using both the stems and the leaves. I started with 3 slices of our Full Belly bacon, removing them from the pan when they were done. Next a diced fresh onion and a stem of minced garlic went into the bacon fat. Next the chopped-up chard stems and finally a bit of pasta water to make the sauce.
Saturday: Potato Latkes
Mothers’ Day brunch: Salad using the lettuce and Fennel Slaw
The only things left were a bit of lettuce for our tacos, and the beet leaves!
