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!
Monday
B: Green Smoothies (why smoothies?)
L: Kohlrabi & apple slaw, egg salad, glass of kombucha
D: Curried turnip & lentil soup, bok choy in a sesame garlic sauce, glass of raw milk (why raw milk?)
Tuesday
B: Scrambled eggs (from pastured hens!) & kale , cortido, apple slices, glass of raw milk
L: Salmon patties, spinach salad, glass of kombucha
D: Orange Habanero Grilled Tilapia w/Parmesan Cheese, green salad, glass of raw milk
Wednesday
B: Coconut Milk Green Smoothies
L: Leftover curried lentil & turnip soup, apple slices w/nut butter, glass of kombucha
D: Collard greens sauteed in a Thai peanut sauce, green salad, glass of kombucha
Thursday
B: Eggs in Purgatory, grapes, glass of raw milk
L: Giant green salad w/warm bacon dressing, fruit, glass of kombucha
D: Barbecued sausage, sauerkraut, carrot sticks, glass of raw milk
Friday
B: Coconut Milk Green Smoothies
L: Stir-fried veggies in garlic & sesame, apple slices w/nut butter, glass of kombucha
D: Giant green salad, glass of kombucha
Saturday
B: Green Smoothies
L: Hodge Podge Stew (leftovers), green salad, glass of raw milk
D: Kohlrabi & Apple slaw, sauteed greens, glass of raw milk
Sunday
B: Green Smoothies
This post is part of OrgJunkie’s Menu Plan Mondays. For more menu ideas, go check it out!
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We bumped our share up to a full share as a 1/2 share wasn’t enough for our family. I was VERY pleased this Saturday with what I received.
Motherhen68
Motherhen68 — I expect that to be the case throughout the summer. I love salad greens, but the never ending supply of collard greens, turnip greens, bok choy, kale, and beets is starting to get at me. Those are all best eaten cooked, and we really do want 60% or more of our diet to be raw and/or fermented. It’s hard for us to eat so many cooked vegetables in a day.
Well, I still can’t wait to be overwhelmed with greens in our CSA share… we won’t start getting it for a few more weeks since we are in a cooler place. I first learned about green smoothies as a result of last spring’s bounty and don’t know any other way you could eat tougher raw greens like collards.