Last week our CSA started. We are splitting one share three ways. I wanted to try a CSA out to see what it is like and get a little more variety of vegetables than I typically grow. We have a huge garden, but most of that is produce that I can or freeze for winter, tomatoes, hot peppers, broccoli, leeks. The broccoli rabe bolted in a day and is not coming back. I need a warmer climate variety that can take 30 degree swings in a day more easily.
Our CSA kindly sends out an email on Sunday letting us know what we might expect on Tuesday. It looks like this week we will have lettuce, spinach, bok choy, pea greens, greens greens and garlic scapes. At least those are the items I am choosing. I am passing on kohlrabi as I just can’t seem to love it.
Our new chicken coop arrives sometime this week! Will post pics once it arrives and is in place.
Esther of the Lilac Kitchen is hosting this week’s menu swap and the ingredient this week is black currants, which are not yet in season here, but hard to find, but if I do, I will use them somehow.
What we are eating this week:
Sunday: grilled ribs from our pig, grilled asparagus, brussel sprouts with lemon and parm and tomato cucumber salad
Monday: On the road but back in time for a late quickie supper: pierogies – Contes GF brand for me to try and a locally made brand for Eby to try. Maybe a grilled sausage on the side. Will be trying this recipe for the pierogie sauce as I love tomatoes and dill.
Tuesday: From Robert Landolphi’s new book Gluten Free Everyday: Hazelnut Encrusted Salmon with cilantro lime creme and a spinach salad with pea greens. I am really interested in his dusting and encrusting techniques and will be blogging about my findings. Will be making a batch of his Parmesan Popover bites too as we have plenty of eggs right now.
Wednesday: Family and a friend in town staying at Hotel EbyHagen. New guest policy: strip the sheets when you leave unless you are back in a week. Not sure if folks are in town for dinner or arriving after dinner, so I am leaving this eve un-obligated. If no one is here for dinner, we will do burgers on the grill, salad greens from the CSA.
Thursday: Thai Pad Thai with tofu and pork and a bok choy stir fry with garlic scapes.
Friday: Heading to Bellaire for a wedding on the edge of Torch Lake. Staying at a friend’s cottage. We will pack for cooking up there and for pontooning.