My CSA Box: Menu Plan #230

Did you know my first menu plan was published July 4, 2008? Technically, it might have been the post from the week before, June 24, 2008, in which I listed a couple ways to use fennel. No photos, natch. And now we are up to 230 menu plans. How far we have come!

BTW, did you notice I changed the name from Kitchen Gadget Girl to Food in the Kitchen? Big excitement! Why? Because the focus on this blog has always been food, the gadget thing worked for a couple years until I stopped buying new tools and thus ran out of things to write about. Writing about eating seasonal, local food has always been a theme on this blog and honoring that with a name change seemed smart. Plus, there was some legal stuff. I won’t go into that, it’s pretty boring.

Anywho, the weekly vegetables boxes from Fifth Crow Farms have started up again, which means it is time for me to crank out the menu plans. In our box this week we found: Arrowhead cabbage, Spinach, Carrots, Cauliflower, Red Russian kale, Parsley, Shallots and Yukon Potatoes.

Here is my menu plan for the week of January 21:

Sunday: Garlicky Pork and Potatoes (from David Tanis Market Cooking), Melted Spinach (same book)

(Meatless) Monday: Spicy rainbow chopped salad with peanuts, Thai-spiced pumpkin soup

Tuesday: Taco Tuesday – Roasted Cauliflower Tacos with Chipotle Romesco, cabbage salad

WednesdaySpicy roasted carrots and cauliflower with parsley pesto, roasted fish

Thursday: Beer braised cabbage and sausages, mashed potatoes

Friday: Dinner out/Winter Formal