Last Wednesday was our first CSA box pick up.  I was so excited to see what we got from Featherstone Farm!  The first week included salad greens, red butter lettuce, spinach, asparagus, radishes, and cilantro.  Yum!  To use up our bounty we ate a ton of salad (of course).  The asparagus I roasted on Friday with a bit of olive oil, salt and pepper and served (with more salad) with peanut chicken satay.  With the cilantro I made marinaded beef fajitas and a cilantro dressing (recipe below).  With half of the radishes I made half a recipe of bread-and-butter-radishes (a refrigerator pickle).  I have been using the spinach for salads, and a bit torn up here and there to add greens to cooked meals.  The radish tops were a bit nibbled on by some little critter, but after cleaning them and slicing thinly, they were stir fried up with roasted garlic to add to some morning eggs.  Tomorrow night we will finish off the spinach at dinner with some poppy seed dressing.


We are big veggie eaters and I am very glad we got the big box.  Our next pick up is Wednesday, which can’t come soon enough for me! This week it looks like we are getting red oakleaf lettuce, asparagus, spinach, green garlic, salad greens, dill, rhubarb, green beans, and garlic scapes.  Woo!


To bake this week: Rhubarb Strussel Muffins (double batch – freeze most for later), Blueberry Muffins (double batch – freeze most for later) and Angel Food Cake.  Work some more on my gluten and dairy free croissant recipe…

To freeze this week: make and extra chicken and veggie enchilada to freeze.

To can this week: Another batch of Cinnamon Rhubarb Jam and a batch of Sweet Onion Relish.


Monday: Daddy’s Birthday!/Boy Scout Canoe night

General Tso Chicken with Bok Choy and Cashews over Rice


Tuesday: Mommy’s Birthday! (I am 40 this year)/mom volunteer at elementary school library/older girl’s soccer game

Chicken (yep, free range chicken is on sale big time this week) and Veggie Enchiladas (make one/freeze one) and Spinach Salad (all salad is from our CSA box and our garden this week)


Wednesday: Last day of school for little girl!!/Woo-hoo!/pick up CSA box

Chicken Veggie Skillet Dinner (using some spinach and the top of a green garlic from the box along with various veggies from the fridge) and a jumbo salad with blueberries (the berries are buy one get one free this week), Angel Food Cake with Strawberries


Thursday: Half day for the big kids/dress rehersal for dance (we need a portable dinner)

Brown Sugar and Mustard Glazed Ham, Roasted Asparagus (from the box), Cantaloupe and Salad (for the girlie’s and my portable dinners the ham and cantaloupe are cubed and the asparagus is cut into easy to manage pieces so that we can eat it all with little picks)


Friday: Last day of school for the big kids!!  Woo-hoo!!?/dance recital for the girls/my big guy leaves for Boy Scout sailing trip

Broiled Fish, Two Potato Salad with Dill (the dill is from the box) and Salad


Cilantro Dressing

1 cups fresh cilantro  leaves and soft stems, washed patted dry

6 Tablespoons lime juice

6 Tablespoons olive oil

salt and pepper, to taste

Blend all ingredients in a blender until smooth.  Season with salt and pepper to taste.