CSA Weekly Meal Plan v.6

This week’s CSA exploded! So many cool veggies and good proportions of each one. I’m so excited to get cooking!

This week our share included:

Full head of Butter Lettuce

Green Leaf Lettuce

Curly Parsley

Flat Parsley

Cilantro

Dill

Green Onions

White Onions

Garlic Scapes

Zucchini

Squash

Beets

Radishes

Green Beans

Carrots

Here are some meal plans for this week with these ingredients:

Roasted Beets- Going to throw these the radishes, and the carrots in a nice big salad this week.

Prik King– This was my favorite dish at one of the Thai places we went to weekly in LA, and I haven’t had it since moving to Denver. I’m so excited to eat this!

Sherried Tomato Soup- Made this on Saturday, SO GOOD! So much soup! Recipe to come! (This used the onion, cilantro and flat parsley.

Zucchini Bread– I went to a BBQ this weekend and my friend gave me a MASSIVE zucchini, which I am going to use along with this one to make bread. Never had this before!

Zucchini and Squash Curry– Hoping to get this made and freeze some for later months!

Dill?– What do you all like to use dill for? I’ve never been a big fan, but want to use this up!

Also, what do you all do with your fresh herbs that you can’t use all at once. Any freezing methods work?

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For more information on CSA programs, or to find one in your area, go to Local Harvest.

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3 responses to “CSA Weekly Meal Plan v.6

  1. I had a good fish recipe that used dill. Tilapia marinated in lemon zest, dill, and a little olive oil, then baked in the oven. Also, there was a pin floating around Pinterest with herbs frozen into ice cubes or something.

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