Right now the contents of the CSA box are between seasons. We’re wrapping up spring crops, but the summer crops are yet to come in. I’m still working double time to empty out my stock from last summer, so I can drive myself crazy with canning again. But, I’ve done some research and have come up with new uses for the same old ingredients and plan on bringing out some old favorites too. I don’t have too many suppers planned, since I’ve got a few evenings with friends plus exam stress, which means pulling leftovers out of the freezer.
Current Box Contents: broccoli, fennel, beets, green onions, Argonaut squash, eggs, grapefruit, oranges, lemons, black-eyed peas
CSA Pantry Ingredients: sundried tomato, canned tomatoes
- fennel pesto pizza with sundried tomatoes with roasted broccoli
- roasted fennel and beet pasta with béchamel sauce
- roasted squash, black eyed peas, cornbread
- Beet green and tomato scramble
- Egg drop vegetable soup