Menu Plan Monday: CSA box – Green Garlic, Parsnips, Cabbage and Chard

Friday, March 20 was the first day of the new season of our CSA subscription. For those of you who are new to CSA, here is a brief explanation:

A CSA, (for Community Supported Agriculture) is a way for the food buying public to create a relationship with a farm and to receive a weekly basket of produce. By making a financial commitment to a farm, people become “members” (or “shareholders,” or “subscribers”) of the CSA. Most CSA farmers prefer that members pay for the season up-front, but some farmers will accept weekly or monthly payments. Some CSAs also require that members work a small number of hours on the farm during the growing season. Source: Local Harvest

We have been subscribing to the Two Small Farm CSA for two years now, this will be our third. In addition, we are host family, which means 17-20 boxes of vegetables are delivered to our doorstep each Friday, March through November, and neighbors and friends who also subscribe stop by to pick up their shares. Two Small Farms is a partnership between High Ground Organics and Mariquita Farms in Watsonville and Hollister.  

Each week, I eagerly anticipate the Two Small Farms newsletter, which gives me a sneak peek of what will be in our box. In addition, Julia always includes recipes and notes on how to use our box, which is a great help. On Friday, we received:

  • Green Garlic
  • Red Beets
  • Savoy Cabbage
  • Parsnips
  • Red Chard
  • Carrots
  • Curly Parsley
  • Mushrooms
  • Fennel

The beets I used this weekend in the lamb stew. I shaved the fennel and added it to some mixed greens for a salad with the stew. Everything else still needs to be planned for, so here is my Menu Plan for Monday, March 23rd:

Monday – Braised chicken with green garlic (from Weir Cooking in the City, by Joanne Weir), sautéed parsnips

Tuesday – Leftovers

Wednesday – Cabbage risotto (from Microwave Gourmet, by Barbara Kafka), grilled sausages, sautéed chard

Thursday – Leftovers

Friday – Pizza and movie night. Not sure the mushrooms will last that long, I might see what I can do to keep them.

Carrots will go in lunches. And to be frank, I am not sure what to do about the parsley. I will probably go check out some of the Grow Your Own posts or Weekend Herb selections and see what I can find. I am not a huge fan of curly parsley, but I will do my best. Either that, or the worms get it!

And never fear, next week, I will be sure to take a photo of my veggie box…..