Health, Life, and Balance
Week 4- time for stone fruit! These were the best plums I have ever eaten. EVER. Also in this week’s share: mixed greens, cabbage, amaranth, raspberries, sweet peas, cucumber, zucchini, beets, and yellow squash. *drumroll please* Menu: Pea Rissoto (w/out the wine-so good), Apple-kale-cabbage-beet juice, raspberry smoothies, mixed green salad, summer beet soup and the plums were eaten raw!
Week 3 brings the beginning of the fruit share! Raspberries and red currants came into my kitchen along with the following veggies: russian kale, red chard, cilantro, collard greens, peas, zucchini, mixed greens and beets. On the menu: Beet, kale and orange juice, Steamed chard w/olive oil & lemon, Raspberry smoothies, Massaged Kale & Currants Salad, Mixed greens, currants, mango & red onion salad, Collards Sauté, Italian style zucchini boats, Tabouleh salad with currants and cilantro. Delicious!
Week 2 brought more colors from the Bedstuy Farmshare, just in time for Pride. 
Baby bok choy, sugar snap peas, zucchini, curly kale, beets, rainbow chard, amaranth, cilantro, romaine lettuce and Chinese cabbage. On the menu: Pink habichuela hummus & lettuce wraps, raw marinated kale (love this so it will be on repeat), shredded beets & greens w/sliced oranges, cilantro chutney, gingered sugar snap peas, sauteed amaranth and garlic, bok choy & carrot slaw (also made this with Chinese cabbage), and ginger tofu & zucchini stir-fry. This is new to me in terms of menu-planning, but I am up to the challenge and am loving the freshness of the food. Can’t wait to see what next week’s share brings!
My CSA began this week, woo-hoo! I will post about my lovely treats each week. This week’s share included: romaine lettuce, baby bok choy, three kinds of kale (yum), brocolli rabe, garlic scapes and collard greens. I shared some of my bounty with my dear friends Andi & Krystal who helped me out by picking up my share this week. You see, Week 1 and we are already building community. On the menu so far: garlic scape pesto, brasillian-style collards, raw marinated kale salad, garlicky kale, romaine citrus salad, baby bok choy & tofu sauté and potato kale salad. Not bad!