This week I picked up the CSA because Lauren had school, work, then more school. I cruised straight from work to pick up the goods and rode home thinking about what to make. I was too hungry to take pictures (sorry) and got to work on food.
This weeks contents were:
1 Bunch Fresh Sweet Onions – Certified Organic – Eagle View Organics
1 Bunch Rainbow Chard – Certified Organic – Friends Road Organics
1 Head Broccoli – Certified Organic – Organic Willow Acres
1 Head Romaine Lettuce – Certified Organic – Bellview Organics
1 Head Radicchio – Certified Organic – Bellview Organics
1 Bag White Cucumbers – Certified Organic – Liberty Branch Farm
swapped for 1 Head Green Cabbage – Certified Organic – Echo Valley Organics
1 Bunch Curly Parsley – Certified Organic – Noble Herbs
1 Head White Cauliflower – Certified Organic – Plum Hill Organics
2 Green Zucchini – Certified Organic – Rolling Ridge Farm
As usual I made four wraps using the green cabbage, onions, zucchini, carrots, basil, hummus, sriracha, and sesame seed oil. Ive seriously been eating wraps every night for the last month or two.
For my second course/lunch tomorrow I sauteed some onions and tempeh, then threw in the rainbow chard and soaked chick peas. Then heated up some marinara I made a few days back along side some quinoa. I combined it all, added a bit of nooch, parsley, and a drizzle of extra virgin olive oil.