Even though this morning’s walk to the gym required a long-sleeved shirt, we haven’t given up on summer just yet. And neither has our local farm share. In fact, the CSA seems to have finally hit its stride.
On Saturday morning, I came home with more vegetables than any other distribution this summer. In order to figure out what to do with them all, I had to lay the bounty out on our picnic table to take inventory.
Here’s how we made the most of these "summer" veggies:
-Fried Egg Sandwich, substituting Mizuna greens (top left corner) for the spinach. I made this for SJ as a recovery breakfast after his 12 hour adventure race. Yes, he did a 12 hour adventure race 4 weeks after the ironman.
-Summer Nachos with ground turkey, kale (bottom right), homemade healthy tortilla chips & heirloom tomato salsa. This has become our regular Sunday night comfort food dinner. Sound good? The recipe is coming soon.
-Arugula salad (the arugula didn’t make it into the picture), baby turnips (middle left), red peppers and olives.
-Beet juice with ginger, apples and maple syrup. I made this version of our Afternoon Pick Me Up as a treat for Laurel after putting her through an hour of bike handling skills practice.
I'm still working on what to do with the broccoli and the beet and turnip greens. Suggestions welcome.
--Bec