We are almost half way through the 17-week season with Round River Farm. Time flies when you are eating well! This week we are enjoying the ocean instead of Lake Superior, near San Diego. After a trip to the local farmers market, I’m excited for the tomatoes to start in Minnesota! 🙂 Can’t get enough homemade fresh salsa.
Week 8 Vegetables:
There is a lot new this week in our cooler (and probably ready for harvest in the garden). This week’s Round River CSA share includes: basil & cilantro, beets, broccoli, carrots, fennel, kale, pea pods, summer squash (zucchini and yellow), swiss chard, and herbs & flowers (including nasturtium flowers).
Week 8 Recipes:
Ingredients listed are from the CSA cooler, additional ingredients will be needed.
- Goat Cheese Polenta with Kale: Uses kale. If you’ve been following the weekly menus, you may have figured out I’m
slightlyvery obsessed with goat cheese. This would be good served with a side of cooked beets.
- Summer Squash and Ricotta Galette: Uses yellow summer squash, zucchini, and basil. You can sub in your favorite pie crust instead of the olive oil crust. It might be a little less healthy but will taste delicious either way.
- Scallops or Fish with Fennel and Tomatoes: Uses fennel. We usually use salmon instead of the scallops and it works beautifully.
- Spicy Asian Noodles: Uses snap peas/pea pods and cilantro. You could also add other veggies to this recipe like carrots or broccoli.
- Red Quinoa Bowl with Swiss Chard and Poached Egg: Uses swiss chard and carrots. I’ve been wanting to try this recipe as I like pretty much anything with a fried or poached egg on top.
- Broccoli Edamame Pasta: Uses broccoli and basil. This is a great weeknight meal – use whole wheat pasta for more flavor and a bit healthier. It makes a good amount, so be ready for leftovers.
- Stuffed Nasturtium Flowers: Uses nasturtium flowers and lemon balm. I have never tried this recipe but thought it’d be a fun way to use the flowers! Has anyone done a recipe like this before?