CSA Week 9 Pickup!

F0318 Institute for Food WST 341 Class Building Green House

Hello CSA members! Gosh, I hope that you are all enjoying this weather as much as we are! Ian, Stephanie, and Charles really appreciate the nice cool breeze on the farm 🙂

Anywho, here is the list of crops for this week! Half share and full share have the same items. Full shares will include larger portions and the opportunity to pick up extras at the collection site.

We hope to see you all Thursday from 3:30-5:30 pm at Cook Field!

  • Potatoes
  • Carrots
  • Bunch of Lettuce
  • Bok Choy
  • Kale
  • Braising Mix
  • Thyme

For any of the following recipes here is the link where they can be found!

https://www.pinterest.com/instituteforfood/csa-week-9/

Breakfast

Kale and Mushroom Egg Bowls

These muffin puffs are perfect to make one night where you have a little bit of extra time and then you can just pop them into your refrigerator and you will have an easy, quick, and delicious breakfast when you are in a rush through your morning routine. What else is also nice is that you can toss in any extra produce that you may have from previous CSA weeks! Peppers, onions, tomatoes; they would all taste very well in this recipe. Vary the meats too if you do not have sausage, I like to fry some hard salami and then chop that up and toss it in. Your options are limitless!

Lunch

Kalamata Tuna Salad or Pear Balsamic Salad

                  

With the hype of salad wraps I wondered if somehow there could be a bok choi wrap… turns out that there is and it is amazing! Throw some tuna salad, chicken salad, or even macaroni salad into a leaf of bok choi and feel healthy and happy while munching. For a more classic lunch look at the salad and give it a try!

Dinner

Braised Thyme Chicken with Potatoes and Carrots. Creamed Braising Greens

                      

What a hearty meal for the cold nights we have been having. The creamy braised greens remind me of a green bean casserole on Thanksgiving day. And who doesn’t love the perfect trio: chicken, potatoes, and carrots. Top it off with some fresh thyme that will also be in your CSA box!

Also, if you are like me and always find yourself with extra herbs, whether that be the thyme, parsley, or any other spice that CSA has put into your boxes, there is a solution to just throwing out the extra! Try drying out the fresh herbs and keeping them for future recipes. Below is a quick and easy instruction set for learning how to do this.

https://www.gardeningknowhow.com/edible/herbs/thyme/harvesting-thyme.htm

I hope you all had a wonderful Halloween and spoiled some of this week’s dinners with the fruits of labor in trick-or-treating! Have a great weekend everyone and happy November!

Happy and Healthy Eating,

Kristine