What’s in this week’s bag? Oooh, I see some purple carrots! My 9 year old is going to be so excited! Part of this week’s CSA is going into the cast iron skillet for dinner.
This post was created in partnership with Whole Foods. I am participating in a 10 week CSA in exchange for sharing my experiences and/or recipes I create. All opinions are my own.
What We Got
- Purple carrots
- 4 heirloom tomatoes (swoon)
- 8 ounce baby bella mushrooms (gave these to my mom for on her steak)
- Kale
- 3 baby zucchini
- 4 patti pan squash
- Cilantro
- Raddicchio
- 2 green bell peppers
- Sungold cherry tomatoes
What are we making?
Purple carrots – Lightly steamed – my family will eat them without butter, salt, and pepper so that makes me happy.
Heirloom tomatoes – Summer Veggie Bake and freshly sliced with salt, pepper, and balsamic vinegar
Kale – Kale and quinoa salad with orange slices
Zucchini – Summer Veggie Bake, carob zucchini muffins
Patti pan squash – Ummm… research? One reader said her mom use to coat them in cornmeal and fry them. I think I am going to give that a try. I also have some patti pan squash from the food auction and am going to try stuffing them for a main entree. Stay tuned.
Cilantro – Salsa, salsa verde, and frozen cubes for recipes through the winter
Radicchio – I’ve mainly had this in salad but I want to try roasting it this time. This Roasted Balsamic Radicchio recipe on Epicurious sounds promising.
Bell peppers – Summer Veggie Bake and salsa
Cherry tomatoes – Salsa
