Week 7: July 22th – 26th
This week’s share includes more summer squash and Japanese eggplants from our high tunnels. Japanese eggplants are easy to cook, and when they are very fresh they don’t require the salting like Italian eggplants do. This week’s meal plan includes Summer Squash Parmesan – inspired by traditional Eggplant Parmesan. It’s a little more time consuming than a lot of our recipes, but it’s a great dish that makes a lot. If you have time give it a try! We harvested four types of cabbage again this week, so you’ll receive a green, cone-shaped, red, or savoy cabbage in your share box. Almost all of the recipes on our site will work with the many varieties of vegetables we grow. For example, this week we have Red Russian Kale, but the kale salad recipe will work for any of the kale we grow. Did you know we grow over 100 varieties of 40 different crops?
Download the shopping list Week 7 Basic Shopping List
Planning ahead can make meals easy during the week. If you have time grab kitchen partner and do a little chopping ahead of time. During the week pull out your prepped items and our recipes are even easier.
Beet Salad. Wash and tear lettuce into bite size pieces (1-2 days in advance) store in a container with a paper towel wrapped around to absorb any moisture. Steam or bake the beets and make the dressing up to 4 days in advance.
Sichuan Eggplant. This is a fast and easy recipe, but you can cook the rice ahead of time and reheat for an even faster meal.
Creamy Cabbage Slaw, Salmon or Tempeh. You can pre-cut the veggies for the salads, not more than one day in advance. Marinate the tempeh.
Smoky Kale Salad. Wash and cut the kale, store in a covered container. Hard boil the eggs and store unpeeled in the refrigerator. Make the dressing up to 4 days in advance.
Summer Squash Parmesan. This dish has a lot of steps, and planning ahead will help! Make the marinara sauce and breacrumbs in advance.
Omnivore Meal Plan
Vegetarian Meal Plan
Gluten Free Meal Plan