beets, carrots, chives, collard greens, kale raab, leeks, mushrooms, potatoes
What’s for Dinner?
Maybe you noticed…a different urban farm table? This is a great week to highlight the flexibility of many of the CSAs out there. Often farms have to employ a “use it or lose it” philosophy when it comes to your veggie share. Many a friend has received my intricate instructions as to how to pick up veggies during my absence in the height of the summer months – I just can’t stand the thought of losing them! The secret location, the BYO bags, the bins, the checklist, etc. In return, they get the mountain of veggies! Hood River Organic is somewhat unique in its extreme flexibility – I can put my delivered-to-my-doorstep share on hold (which I’ve done this week,) gaining credit for a future date. Also, as the photo shows, their boxes are very customizable – this one includes dried beans and whole grain bread. We have officially entered into spring; CSA season is upon us. Don’t miss out on this wonderful opportunity to become a part of something big and bold as our region’s produce kicks into high gear! See resources on finding just the right one for you on my what’s a csa page.
Friday – TV trays, movie, & homemade pizza
pizza with leeks, sundried tomatoes, and goat cheese (Bon Appetit)
Saturday – french in a flash
crunchy broiled salmon with beets (Serious Eats)
Sunday – biscuits, warm & farm-fresh
Monday – surprise ingredient pesto pasta
pasta with collard green olive pesto (Danny Toma, Gourmet)
Tuesday – puffy popover pie
mushroom popover pie (Molly Katzen, Serious Eats)
mixed green salad
Wednesday – portabellas & homegrown hero
roasted potatoes (Simply Recipes)
veggie burgers with grilled portabellas
Thursday – LQLACSD, love it!
pasta with garlicky kale raab (Deb Perlman, Smitten Kitchen)