Day 1: Black bean and chard quesadillas, Guacamole
Day 2: Zucchini eggplant bruschetta, Fruit salad
Day 3: Homemade pizza with Sungold tomatoes and pesto, Tossed salad with olives
Day 4: Adobo pork chops, Buttered green beans, Creamy cucumber salad
Day 5: Hot dogs with homemade sauerkraut, Broccoli salad
Day 6: Quinoa salad with pepper, carrots, and cabbage, Blueberry muffins
Day 7: Coconut crusted cod (using this shrimp recipe), Asian slaw with peanut ginger dressing
Notes: I had a very large green cabbage a couple weeks ago and despite making slaw, soup, and adding to salads I still had a substantial amount leftover. So I decided to experiment with homemade sauerkraut. It was very easy to make and I’ve had it sitting on my counter for about 5 days now. I’m working on a blog post to explain the process, but thought I would mention it now in case you also are getting a large cabbage and are unsure what to do with all the extra. If you want to try making kraut, simply shred a medium sized cabbage in a food processor or thinly slice with a knife. Transfer to a large bowl and add 1 and 1/2 tablespoons of salt. At this point you could add caraway seeds or red pepper flakes for different flavors, but it isn’t necessary. Massage with your hands until the cabbage starts to soften and release water. Place into quart sized Mason jars and pack until about 1/2 or 3/4 full. Any liquid left in the bottom of the bowl should be poured into the jars. Weight down with a large, clean stone or a jelly jar filled w/ stones. This is important to make sure the cabbage stays under the brining liquid so that mold doesn’t form on the top. You can add more salt water if the cabbage isn’t covered. Cover the jar with a cloth or cheesecloth and secure with a rubberband. Over the first 24 hours tamp down the cabbage every once in a while to release more liquid, then let it sit on your counter top for at least 3 days. It will start to bubble and get more liquidy. You will know when it is ready when it tastes good. This could be anywhere from 3 to 10+ days. Then transfer to the refrigerator where it will keep for several months.
CSA Breakdown: For those of you also using Crossroads Community Farm, here is a breakdown of how I will use each piece of produce this week. See the first CSA post from this season for details on how I structure the plans.
- Carrots (1.0 bag) – 2 in quinoa salad, 2 in Asian slaw, extras cut up into sticks for lunches and snacks
- Eggplant, Japanese (1.0 count) – bruschetta
- Beans, Green (1.0 bag) – Steamed and buttered (or tossed with olive oil) to serve with pork chops
- Chard, Red (1.0 bunch) – quesadillas
- Broccoli (1.0 head) – broccoli salad
- Zucchini, Green OR Gold (1.0 count) – bruschetta
- Basil (1.0 bunch) – pesto pizza
- Onion, Purplette (1.0 bunch) – 1 for quesadillas, 1 for broccoli salad, 1/2 in creamy cucumber salad, 1/2 in quinoa salad
- Lettuce Head, VARIOUS (1.0 head) – tossed salad
- Cucumber (1.0 count) – creamy cucumber salad
- Pepper, Bell – Green (1.0 count) – quinoa salad
- Cabbage – Red (1.0 head) – 1/4 in quinoa salad, 1/4 in Asian slaw, the rest to experiment with making more sauerkraut
