My CSA Box: Lake Vacation, or, Cooking in a VRBO Rental

Our vegetable box last week from Fifth Crow Farms featured Basil, Strawberries, Carrots, Purple Potatoes, Summer Squash, Lettuce and Spinach. Since we were headed out on vacation, I was not sure how we would end up using all the produce. Fortunately, our vacation included a stay in a rental property, so I was able to bring the vegetables with us. Here is my vacation vegetable plan:

Thursday: Czech meatballs, mashed purple potatoes, grilled summer squash, green salad with avocado and anchovies

Friday: Merguez sausage, tomato and pomegranate salad, cucumber and spinach salad, rice pilaf, cornmeal cake with plums

Saturday: Mixed grill, zesty quinoa salad, grilled zucchini

Sunday: Fajitas (chicken and flank steak), sautéed onions and peppers, teen salad, guacamole

Monday: Burgers on the grill, watermelon with pop rocks, grilled corn, fruit salad (peaches, nectarines, plums from Frog Hollow)

Tuesday: Grilled salmon, couscous salad, grilled broccoli

Wednesday: Shrimp with butter and garlic (appetizer), hummus with vegetables, burgers on the grill (leftover buns!), quinoa salad with black beans, tomatoes and cilantro, peanut butter cookies (3 ingredient, from Epicurious)

I was happy that I brought along the following additional items for our rental kitchen: Frog Hollow olive oil, quinoa, fresh hummus, Tessemae’s Southwestern dressing, avocados, Frog Hollow fruit, baking powder, syrup, pancake mix, assorted spices, ketchup, mustard, mayonnaise. Next time, I will also pack butter, flour, sugar, cinnamon, Penzeys Aleppo pepper flakes, avocado oil, bell peppers, onions and granola/muesli. Everything else we can buy in town!