Bonus CSA!

This week, in addition to my normal CSA share, I brought home armloads of fresh veggies from my friends' farm near Ithaca, NY. The summer bounty included: basil, kale, beets (with greens), red onions, zucchini, summer squash, Swiss chard, parsley, lettuce, snap peas, and a cucumber. 

Not to mention that I got to indulge in strawberries with fresh cream and blueberries with sweetened sour cream (kinda like cheese cake, minus the hard work) and a few other random berries picked from amongst the thorns.

After washing and packaging everything, I put together a simple dish that really let all the fresh flavors come through: quinoa with peas (slightly steamed), tofu (browned), zucchini and onion tops (lightly sauteed), and parsley. I dressed it with a bit of white wine vinegar, olive oil and salt and pepper. Yum!

I also sauteed the beet green stems with some butter and garlic for my morning eggs. Tonight I made use of the kale in one of my favorite, and super simple recipes. You basically just rub the kale with olive oil, lime juice and salt to soften it and then fold it into a delicious taco. I like to use corn tortillas. It went well with my favorite summer beer, Harpoon's Big Squeeze shandy.

Next up I plan to make a veggie lasagna featuring the Swiss chard, beet greens, and summer squash, as well as some red onion and basil. Also on the menu will be a beet, goat cheese and walnut salad, though my lettuce and beets appear to have frozen in my refrigerator :( And for an upcoming BBQ, I intend to recreate the delicious kale and spinach dip made by the Great Trader Joe himself.