You may have noticed I have not posted anything on Kitchen Gadget Girl for the last few weeks, more about that later. In the meantime, on March 19th, the new season of the Two Small Farms CSA started! I am as excited as I was when I found out Glee would be coming back for another season.
As a refresher, each week we receive a box of local, organic and seasonal vegetables grown by two farms, Mariquita Farms in Hollister and High Ground Organics in Watsonville. Our friends Donia and Mitchell turned us onto Two Small Farms in 2007, and we have been happy customers ever since.
The box is a surprise each week, but Julia, Shelley and the crew do a great job of preparing us by sending out an email newsletter with details, including recipes and suggestions. They also keep a great database of recipes on their site (cookbook soon, perhaps?) with loads of additional suggestions.
We sign up for the entire season at once, so it ends up costing about $20-22 a week for our veggies. And with the exception of some staple items, mostly in the onion and garlic family, to box feeds our family of four successfully each week.
Last season, I decided that in order to stay on top of the vegetables each week, I was going to need a menu plan. About the same time, I discovered that Org Junkie had been doing something similar for a while, so I jumped on board and started posting my Menu Plan Monday. Since then, I have also discovered that Jane at This Week for Dinner also posts her meal plan. Needless to say, putting together a meal plan for the week has been a great way to ensure I use all the vegetables, to say nothing about the fact that it frees me up for more important things, like Twitter and Facebook.
In our box this week, we found Cauliflower, Carrots, Romaine Lettuce, Erbette Chard, Tokyo Market Turnips, Green Garlic and Snap Peas. The Romaine Lettuce we dispatched with quickly on Friday when our friends Amanda and Robert came to dinner. The Snap Peas are my husband’s favorite snack, so he will be taking those to work. So, without further ado, I give you my first Menu Plan for the week of April 12:
Sunday: Grilled lamb chops, roasted turnips and cauliflower, steamed asparagus
Monday: Korean Crock Pot Ribs (from A Year of Slow Cooking), brown rice, sautéed chard
Wednesday: Beans with sausage and Erbette Chard, squash cornbread
Thursday: Green Garlic Soup (recipe in box), bread, baby carrots with ranch dressing
Friday: Movie and takeout night
What is on your menu plan this week?