Back in April, and throughout last summer, I talked all about my lovely CSA through Sun Gold Farm. A CSA is Community-Supported Agriculture and it is an ultra-local way of getting quality food directly from the farm. This is just a friendly reminder to begin thinking about possibly joining a CSA, because chances are, sign-ups are already beginning and when spring comes around chances are it will be too late!
Wow! It’s hard to believe that we are heading toward the ides of July already. From the perspective of the calendar, it seems that summer’s halfway over. In terms of the growing season, it seems we’ve only just begun!
My fridge is busting at the seams with local produce from our CSA and farmer’s market, and my freezer is full of meat recently purchased through our local Weston Price co-op. On Friday I took home a box of beef tallow for costing $0.50 per pound! This is top-notch organic, grass-fed beef with the second-highest levels of CLA (conjugated linoleic acid), which means that this tallow is really good for us! And at $0.50 per pound, it’s a real bargain!
Along with the beef, I just picked up my order for half of a lamb to store in the freezer. I estimated that we (my family of four) would get about 30 meals out of the lamb,and so it comes out to roughly $4 per meal for the lamb. That’s a great deal for such high quality, healthy lamb! By the way, if you are reading this and are local to Portland, OR, and you would like to know more about the co-op through which I am able to purchase these foods, please feel free to contact me.
All that to say, my goal this week is to use what I have on hand; especially my fridge full of produce including cauliflower, lettuce, broccoli, kohlrabi, beets, cabbage, and zucchini. I also have several eggs to use, so here’s hoping I won’t need to go to the grocery store at all this week!
B: Pesto scrambled eggs
L: Refried baked beans topped with cheese, sauteed veggies (make extra for Tuesday’s lunch)
D: Cheeseburger wraps with french fries and salad
To do: Defrost and marinate lamb for Tuesday, make sauerkraut, soak pecans
B: Hidden veggie smoothies with quinoa porridge
L: Veggie fritters (leftover sauteed veggies with leftover pancake batter)
D: Lamb kabobs with veggies and salad
To do: Go blueberry picking! Soak quinoa, make crispy pecans
To do: Defrost fish stock & whole chicken
B: breakfast sandwiches (sausages and cheddar sandwiched between leftover pancakes)
L: miso soup (fish broth, carrots, cabbage, scallions, kelp, miso)
D: Quinoa-stuffed roast chicken
To do: Pack snacks for beach day trip, start crock-stock with chicken carcass
B: eggs fried in butter w/ cortido on the side
L: TBD–we’ll be at the beach (maybe we’ll bring leftovers?)
D: TBD– we’ll probably eat out; perhaps seafood?
B: waffles with hidden zucchini and fried eggs
D: garlic hot dogs, steamed broccoli, salad
D: green popcorn, cheese, apples, and chicken “fingers” (leftover chicken from Thursday)
For more inspiring menu ideas, visit The Organizing Junkie!
A cranberry-rhubarb relish
This is great on pork chops! Made with rhubarb from our CSA.
Beef bone broth
I got 40# of bones for $20 back in December, and those bones were from pasture-raised beef. I used the broth to make terrific blender tomato sauce (I’ll post the recipe soon) and minestrone soup.
Made with the beets we received in our CSA yesterday, Beet Kvass is a standard in every Ukrainian home. It is a blood tonic and cleanser; full of minerals and probiotics.
Also known as tea kvass, you can read all about kombucha here. This is a staple in our home and I credit this beverage (and God of course!) with my speedy recovery from childbirth!
Stewed rhubarb and strawberries from CSA, a small amount of organic sugar and stevia to taste. This was cooked down to a syrup and then was blended with some lemon juice, water, and a bit of kombucha to add a kick. My kids love this! Very refreshing for such a hot day.
That’s all! But do try to guess what else I’ve got above!!
Coming up: I’m making a goal to post more often. I hesitate to say what’s coming up, but I’m hoping to start posting my weekly menu plan each Sunday night (from a new blog-inspiration, here!) Michele’s blog ROCKS, but please do come back and visit here once in a while once you get hooked on hers!!