It's Week 9 of the fall season of our Community Supported Agriculture program, and we've been getting a lot of greens. I mean, a lot. Check out our bounty below and see what will be on the menu this week thanks to these beautiful veggies courtesy of my fave place, Wild Hope Farms.
What Will I Do With All of This?
I used to see greens and think, all I can eat are salads. And even though I love salads, the weather is turning this week, and I'm jonesing for warm comfort food. Can you say soup season?!?
Plus, this week at the CSA pick-up, there was no swap bin (gah!), so I couldn't unload these collards. I'm not a super fan of collards, but I've decided to take this opportunity to prepare it so that I might not feel like I'm gnawing on bitter leaves. And to add a twist to this week's prep, my mother is visiting! Mom has a "meat makes it a meal" mindset, so this will be a fun little challenge AND an opportunity for her to see that unprocessed eating is not a side salad for every meal.
So here's what we're looking at this week:
Pro Tip: Make sure certain elements, like rice, sauce, or beans, have legs so you can make something in a batch on Sunday and easily use it in meals throughout the week.
What About the Kids?
You'll notice that each dish has an easy simplification factor for Oldest and Youngest, who are not yet into the flavors I'm cooking. This week, rice and beans will the fallback meal. Pizza is a fan fave, and the eggplant dish, minus the eggplant. They like the soup (how could you not!), and I can set aside sweet potatoes, which they want to eat plain. I'll add avocado on the side and berries if I feel like they need a little more on the plate.
Click here to find all the recipes above and more!
Thanks for stopping in to see our week of unprocessed ahead! Share the unprocessed (or minimally-processed) meal you're excited about this week!
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