As the spring quickly turns into summer, we’re getting ready to see the last of our hearty leafy greens.
I’ll miss some more than others. I really enjoy Swiss chard, but I’m kinda meh about kale. I’m still figuring out bok choi, but I think I enjoy it.
CSA Weeks 6 brought us:
Strawberries are also on their way out. Our farm got hit with a fungus and being that it’s an organic farm, they don’t go dousing the fruit with fungicides. It’s part of the risk that comes with being part of a CSA. I will miss having strawberries with my breakfast. When it comes to healthy eating, breakfast is the only meal I seem to get right. I always manage to screw it up with lunch and dinner.
Beets are one of those root vegetables that weren’t part of my diet when I was growing up. I’m generally at a bit of a loss as to what to do with them, but I also don’t want to throw them in the garbage.
A quick scan of Pinterest gave me a couple of ideas. I decided to kill two birds with one stone by making a root vegetable medley that included both beets and turnips. I also added two sweet onions and a few potatoes. For flavor, I tossed in some sage, oregano and rosemary from my garden.
I’m trying to include two vegetable sides with each of our meals. I decided to chance things up a bit and saute the bok choi in butter and lemon juice. I don’t typically use butter, but wanted to try something a little bit different. Admittedly, half a lemon was a bit too much and the flavor was quite overpowering. Next time I’ll a quarter.
Both sides were a great complement to the flounder I picked up from Locals Seafood at the State Farmers Market. Flounder is my favorite cooked fish. I like to prepare it by battering it in egg and coating it in breadcrumbs mixed with a generous helping of parmesan cheese.
I toss it in the oven at 350 until it starts to turn golden brown or about 20 minutes. Once I see that it’s browning, I turn the heat off so it continues to get crispy, but doesn’t burn (I have an electric oven so I’m not exactly sure how that would work with gas).
This week it looks like we’re getting some broccoli and cucumbers, which is pretty exciting. Like carrots, cucumbers are a zillion times better fresh from the garden than from the grocery store.
Hopefully, I’ll have my act together this week and I can share some yummy inspiration.
More info about In Good Heart Farm can be found here.