CSA Week #2 (2013)

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This week:

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I selected lettuce (some sort of red leaf and some sort of bibb), kale, shallot greens, garlic scapes, rhubarb and popcorn.

Here it is all cleaned and prepped for the refrigerator. The leaf lettuce and some of the bibb went into making 4 salads for the week, vacuum sealed in jars. The kale is stemmed, cut and washed. Everything else is just cut up to fit in reasonably sized bags.

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Salads with the lettuce:

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A batch of garlic scape pesto:

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I used the jar to make Whole wheat pasta with grilled chicken, zucchini and garlic scape pesto.

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Kale with chorizo, jalapeño and quinoa:

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Beef with bean sprouts and shallot green stir-fry:

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I used a little lettuce on my Grilled chicken sandwich.

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I used the last of the shallot greens to make Shrimp pad Thai.

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Previous week: CSA Week #1
Next week: CSA Week #3