Menu planning, with our CSA box
July 17th, 2008 by SarahThis summer we started getting a weekly box of produce from Timberwood Organics and it has been an adjustment, but a nice one. I’ve learned how to cook several new things, and I have come to love Swiss chard which I hardly ever cooked before.
I now plan menus very quickly on Thursday when the box arrives, aiming to use up all those vegetables in one week! I only have to stock up on staples like rice, oats, flour, tortillas, etc. and then pick up a few extras like cheese, fruit and milk.
For example, here is the menu for this week of vegetables - for the box containing basil, leeks, red potatoes, russet potatoes, squash,
cucumbers, eggplant, braising greens, and cayenne (hot) peppers, plus some leftover cabbage and green bell pepper from last week.
THURSDAY
beets, roasted
red potatoes, mashed
greens (sauteed with olive oil, garlic, chicken stock)
FRIDAY - Cabbage & Potato Soup, bread (freeze leftovers)
Uses: cabbage, russet potatoes, leeks, chicken stock
SATURDAY - RATATOUILLE, more bread
Uses: patty pan squash (instead of zucchini), eggplant, green bell pepper, purple basil
SUNDAY - leftovers (both soup and ratatouille make good leftovers), maybe pasta
MONDAY - Quesadillas, salsa verde, cucumbers
TUESDAY - Pizza with purple basil (or a pesto base), more cucumbers?
WEDNESDAY - pasta? Fried rice? (To use up leftover vegetables or else garden herbs)
On another note, I’m so excited that the garden is doing well this year! We have no complaints with the basil, and the tomato plants are loaded with green tomatoes. Not to mention the FREE FOOD we will be getting from a compost-pile volunteer butternut squash plant. I’ll post pictures soon.