Week 5: July 8th – 12th
Basic Share Box: Kohlrabi, Lettuce, Scallions, Fennel, Basil, Parsley, Collard Greens
This week’s share brings the first of our Japanese eggplants from the high tunnels! Japanese eggplants are long and slender, and work great on the grill like in the recipe below. We also harvested fresh beets with greens yesterday, the beets and greens are edible. Speaking of edible greens, did you know you can also eat radish greens? They’re a great peppery addition to salad. The basil just keeps coming, these beautiful bunches are great in pestos, or sliced as garnish. Bunches of scallions have been plentiful! Soon we’ll have onions, but the scallions are great in salads and omnivores can try them bacon wrapped.
Download the shopping list Week 5 Basic Shopping List
Kitchen Tips
Pressure Cooking Beans – this week’s meal plan includes dried lima beans, check out our post on pressure cooking beans from dry
Lemon Scallion Dressing – Great way to use up extra scallions!
Omnivore Meal Plan
Beet & Goat Cheese PizzaPesto Chicken Rolls with Lettuce Wraps
Braised Fennel with Artichokes & Heirloom Lima Beans
Stewed Collard Greens & Tomatoes with Bacon Wrapped Scallions – serve collards over rice
Meal Planning Tips: To help make meals quick during the week, take a few hours to do some food prep. Grab a friend to help!
Pesto Pasta: Make pesto, pesto keeps in the refrigerator for 4 days and in the freezer for months.
Beet & Goat Cheese Pizza: Bake beets in the oven, remove peels, and store until making pizza. You can also cook greens ahead.
Braised Fennel with Artichokes & Heirloom Beans: Cook beans in advance using a pressure cooker or on the stovetop.
Tabouli: Soak bulgar wheat.
Collards: Pre-cut collards, make rice ahead and reheat. If you have a rice cooker start the rice early to be ready at dinner time.
Vegetarian Meal Plan
Basil Pesto tossed with Pasta and Lettuce Wraps
Braised Fennel with Artichokes & Heirloom Lima Beans
Stewed Collard Greens & Tomatoes – serve collards over rice
Meal Planning Tips: To help make meals quick during the week, take a few hours to do some food prep. Grab a friend to help!
Pesto Pasta: Make pesto, pesto keeps in the refrigerator for 4 days and in the freezer for months.
Beet & Goat Cheese Pizza: Bake beets in the oven, remove peels, and store until making pizza. You can also cook greens ahead.
Braised Fennel with Artichokes & Heirloom Beans: Cook beans in advance using a pressure cooker or on the stovetop.
Tabouli: Soak bulgar wheat.
Collards: Pre-cut collards, make rice ahead and reheat. If you have a rice cooker start the rice early to be ready at dinner time.
Gluten Free Meal Plan
Beet & Goat Cheese Pizza – use gluten free crust
Pesto Chicken Rolls or Basil Pesto Tossed with GF Pasta with Lettuce Wraps
Braised Fennel with Artichokes & Heirloom Lima Beans
Springtime Tabouli – use quinoa for a gluten free version
Stewed Collard Greens & Tomatoes with Bacon Wrapped Scallions – serve collards over rice
Meal Planning Tips: To help make meals quick during the week, take a few hours to do some food prep. Grab a friend to help!
Pesto Chicken or Pasta: Make pesto, pesto keeps in the refrigerator for 4 days and in the freezer for months.
Beet & Goat Cheese Pizza: Bake beets in the oven, remove peels, and store until making pizza. You can also cook greens ahead.
Braised Fennel with Artichokes & Heirloom Beans: Cook beans in advance using a pressure cooker or on the stovetop.
Tabouli: Cook quinoa.
Collards: Pre-cut collards, make rice ahead and reheat. If you have a rice cooker start the rice early to be ready at dinner time.
