Is it really Sunday already?
We’ve had quite the celebratory week! Friday was Jason’s last day at his job and starting next week, he is officially an independent contractor, working from home. This is a really amazing career move for him, and I am both proud and nervous for what it’ll be like with both of us (plus this guy) at home all the time. I’m sure there will be an adjustment period, but since Jason has already purchased several pairs of fashion sweatpants, I think I know what I’m in for.
Anyways, we had a pretty big haul from the CSA + the market this week. Here is a smattering of what we got.
My plans:
- Last time we had a big kohlrabi, I made Wisconsin From Scratch’s spicy kohlrabi salad and it was glorious. This time, I’m shredding it and adding it to some shrimp tacos. Other options? This salad with apples and walnuts.
- OMG I am maxing out on patty pan squash and summer squash. Stuff them, herb them, or use them in salad. This week I’m planning on throwing them into a pisto manchego along with the big green pepper and onion.
- Some hearty red Russian kale which I am so freaking excited to turn into the meatlessballs {brilliant!}. If you’re not feeling that one (you should be feeling that one) you can make a green smoothie or a purple smoothie for these hot summer days.
- I still get excited about garlic scapes. I highly, highly recommend grilling it if you haven’t done so already, but this week I’m going to make a dip out of it.
- Farm fresh eggs because you should always eat farm fresh eggs.
- And last but not least, Jason made me buy five pounds of green beans because they’re finally selling for $1/pound. His yearly summer project is pickling these guys with all that dill and gifting it to friends and family. Our house smells ridiculous during this process. Babies beware.
Not pictured: salad greens on salad greens, pickling cucumbers and regular cucumbers, and tomatoes ready to burst they’re so ripe. What are you cooking up this week?
What a gorgeous, colourful haul! We’re planning a green bean salad with tahini dressing to use up our green beans, but I love the sound of pickled green beans :)
writes A Spoonful of SpainThat sounds delicious. What’s in the dressing – tahini, lemon juice, olive oil…?
writes Vicky3misleading
writes 1accommodated