My CSA Box: Menu Plan #238

Spring showers. And rainbows. And flowers. This week had them all, including major down pours on Wednesday and Thursday. My trees and flowers all think spring is here, so there are tiny buds on some and fledgling leaves on others. The Blenheim apricot looks ready to rock this season and the D’Anjou pear in the back is full of fluffy white blossoms. Every day of rain is another gift to my garden.

This week we also said goodbye to my Uncle Harold, my mom’s older brother. My cousins organized a beautiful memorial service where we had the opportunity to share stories and memories of our time with UH. I was grateful for the opportunity to be able to grieve together with my extended family.

Our box from Fifth Crow Farms included the last of the season’s Parsnips, Artichokes, Cilantro, Parsley, Carrots,Baby lettuce, Arugula,Red Radishes and Kale.

Here is my menu plan for the week of March 25:

Sunday: Grilled steaks, braised kale, roasted sweet potatoes, artichokes as appetizer

Monday: Chicken thighs baked in quick BBQ sauce, mashed potatoes, roasted carrots and parsnips

Tuesday: Fish Taco Tuesday

Wednesday:Instant Pot Butter Chicken (in my pressure cooker), Butternut Squash and Lentils (in the slow cooker), quinoa rice

Thursday:Arugula pesto, maybe homemade pasta, green salad

Friday: Pizza night (homemade dough with pepperoni and mozzarella)

The cake in the above photo is for Cake4Kids, a non profit that works with volunteers to bake and decorate cakes for kids in foster care. We have made a couple cakes for this organization, I bake and make buttercream and my daughter does the assembly and decorating. If you want to get involved, visit Cake4Kids for more information.