David Dodd 2:53 a.m., May 21
I picked up my CSA box today. Here's a photo of all the goodies in my regular organic box from Suzie's Farm. This is my second box so far. I signed up because I'm not a creative cook and experience mind paralysis at grocery stores with too many options. So the CSA box is helping me plan my menu and eat a ton of fresh, organic, locally grown vegetables.
This week I got frisee, beets and beet greens, carrots, dried white beans, tomatoes, onions, peas, yellow beans, parsley, microgreens, kale, and squash. When I got my first CSA box two weeks ago, I'd never cooked beets on my own before, nor had I ever had beet greens. Beet greens have become my absolute favorite leafy vegetable and I'm never eating spinach again.
This is baked pasta with sauteed beet greens, cream cheese, goat cheese, asiago, red sauce and microgreens. The side dish is roasted beets. Don't ask me how to make this--I'm really bad at following recipes. But if you adapt any baked pasta dish and just add in a layer of beet greens, it'll be very close to this. As far as roasted beets, quarter them, drizzle with olive oil, and wrap in foil. Bake for 30 minutes at about 375-400 degrees.
After a week of meals with these organic vegetables, my husband said, "Is this what vegetables are supposed to taste like?" I know, right?