In our seventh CSA box we got: 1.5 lb Austrian crescent fingerling potatoes, 2 "red of Tropea" onions, 2 fresh sweet onions, 1 bunch carrots, 3 beets, 1 lb zucchini, 1 patty pan squash, 1 zapalito squash, 1 cucumber, 1 green bell pepper, 2 mild jalapenos, 2 lb fava beans, 2 heads green leaf lettuce, 1 bunch chard, 1 bunch Italian parsley, 1 bunch basil
So much food it makes me tired to think about preparing (so we went out tonight, ha!), but here's the plan:
Fava beans braised with salt pork (recipe called for pancetta, but have salt pork in the freezer, we'll use some parsley here too); lemon-garlic fingerling potato salad
Grilled chicken; grilled sweet onion and bell pepper; quinoa with garlic, red onion, tomato
Borscht (including beet greens; I'm following this recipe but with my friend's edits) and green salad
Steak; grilled summer squash (zucchini, patty pan, zapalito) with parsley; buttered egg noodles with garlic, parsley, and bread crumbs
Chard-basil-garlic pesto (add juice of half a lemon to this recipe; double or triple this and freeze in dinner portions for a taste of summer in the winter!) with zucchini "pasta", peas, sauteed sweet onion, sausage; green salad with carrots and sweet onions (Note: I've got a spiralizer and we got another big zucchini free, so we're going to whirl it into noodles!)
Spicy (jalapeno) shrimp and avocado salad on a bed of lettuce
That's six dinners and we went out the first night, so we'll have to be diligent to make this happen!
We're also having salads for lunch, I'm making veggie stock with all our snippets and wilted bits (it'll go in the borscht), and I'm making rice vinegar pickled carrots, daikon, and jalapeno for banh mi.
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