Happy Week! I thought I’d catch up this afternoon with a quick “From the field update”. I’m heading back to the farm on Tuesday – and I haven’t eaten through enough of last week’s produce yet, so my meal planning this week is focused on eating through as much of this as I can! I also have a Walden delivery – coming on the 21st, so I have a good amount of eggs and meat to make my way through. (Don’t forget you can get $20 off a Walden share through August with my referral code thesecondlunch)

:: June 28th produce at Stearns Farm CSA ::

To pick: 2 quarts of sugar snaps, 1 quart of snow peas, and I grabbed some yerba buena (a type of mint) from the herb garden.
Pre-picked: 2 lbs. zucchini, 2 large cucumbers, 1 head lettuce, collard greens (or kale!), 1 bunch scallions, 1 bunch salad turnips, 1 bunch kohlrabi, 1 bunch beets.

And here’s how I organize my CSA share.

This week’s prep: here’s what I’ll be making with my produce and some of the meat share. Most of the produce will be for my lunches.

• hard boil eggs and pre-peel some of them
• a batch of Turkish zucchini
• cook down collards
• pickle turnips
• spiralize kohlrabi for kohlrabi slaw
• sauté beet greens and kohlrabi greens with olive oil and garlic
• prep snacks: sugar snaps, baba gannoush, and green tahini

Here’s what I’m thinking for dinners this week:

Monday: pork chops and apple-kohlrabi slaw
Tuesday: crab, mango, and avocado salad
Wednesday: ground beef with salsa, cauliflower rice, and guacamole
Thursday: butter chicken with rice and salsa
Friday: out!

Happy week!