It’s Week 3 of our CSA, and it is really starting to feel like summer around here. This week’s share included kohlrabi with greens, collards, red russian kale, lacinato kale, beets with greens, fresh garlic, scallions, escarole and arugula.
Weekly Prep: I baked a loaf of whole wheat bread for lunches and breakfasts. I’m also planning to roast beets for salad.
Saturday 6/18/2016: Phyllo pie with kale, scallions, garlic scapes, kohlrabi greens and feta (modified from The New York Times)
Sunday 6/19/2016: Pasta fagioli with kale
Monday 6/20/2016: Lentil and chickpea salad with radishes and herbs (Recipe from Cookie and Kate), homemade whole wheat bread
Tuesday 6/21/2016: Falafel in pitas with tarragon cabbage slaw and almonds
Wednesday 6/22/2016: Leftovers
Thursday 6/23/2016: Creamy spaghetti with greens and tarragon (Recipe from Food and Wine)
Friday 6/24/2016: Kohlrabi latkes (modified from The New York Times).
Saturday 6/25/2016: White beans and escarole over brown rice