Once again we were overwhelmed with our CSA (community supported agriculture share) bounty. Thankfully, we found a couple willing to split our share with us, so our abundance will not go to waste.
But even splitting the share, we still have host of vegetables to eat! Eating so many greens (many of which need to be cooked), made getting enough raw or fermented foods into our diet a challenge. I think that if we portion things well, just over half our calories should come from raw or fermented foods. Guess we’ll see!
This week we got an abundance of veggies in our CSA share, including the first tomatoes of the season. (Did I tell you we got strawberries last week?) Needless to say, the tomatoes are already gone. But the greens remain: kale, bok choy, swiss chard, spinach, dandelion.
How to use the greens in 2 days or less? That is the question.
I enjoy curling up in my favorite living room chair, perusing old cookbooks and magazines for recipes to try or adapt. It’s a sort of Saturday evening ritual that I’ve missed the last couple of weeks.
Instead I’ve been planning menus on the fly, sitting right in front of my computer. It’s not that bad, really. It’s just that I feel a lot less creative this way.
What do you think? Have I been stuck in a menu-planning rut?