I picked up our first summer CSA box on Thursday evening. I wasn’t loving the home delivery one we had and found a more traditional box. It’s delivered to a home in our neighborhood every Thursday and we get a mix of what’s in season that week. After several months of not having a CSA, I decided to start again for a few reasons.
- Simplicity: Lately I’ve been making a lot of recipes and it’s getting exhausting. I’m looking forward to a summer of easy meals – grilled meats, quick salads, sautéed greens, fresh fruit, etc.
- Time Saving: I’m spending a lot of time planning and shopping. I like the idea of picking my box up on Thursday and making do with what we get and what we already have.
- Money Saving: My grocery bills have been pretty high lately. My goal is to have several weeks this summer where I don’t go to the grocery store at all. We have tons of protein and plenty of fresh veg now. It should be possible.
- Variety: I tend to buy the same vegetables over and over again at the store, and make the same recipes. I’m looking forward to getting a good mix of local veggies throughout the summer to get out of the rut.
I love that since this particular CSA only does local food and because we’re in WA we’ll get more vegetables than fruit. I like to view fruit as more of a treat and some of my other boxes have been fruit heavy. This week the box included strawberries and cherries. I have the Martins to thank for my love of cherries; before my first visit to the orchard I had a silly notion that I hated cherries. (For the record, I still think maraschino cherries are disgusting.) We got a good mix of greens (purple kale, lettuce, spicy salad mix, and spinach) and other vegetables (radishes, asparagus, sprouts, sugar snap peas, garlic scrapes, and spring onions).
I still plan on meal planning for the week as it helps me make sure I have enough defrosted and prepped food for the week. My inside freezer was getting really full, so I’m getting off extra easy this week eating a lot of already prepared food*.
Breakfast: Bacon + eggs, Pork Breakfast Skillet*, Salmon Cakes*
Lunch: Egg + Radish Salad, dinner leftovers, Bolognese* with spaghetti squash and spinach
Dinner: Steaks, Carne Asada salads, salmon, pork chops, shrimp
I don’t typically love radishes, but this salad was a definite winner. Perfect for a summer lunch. To not be wasteful, I lightly sautéed the radish greens and tossed them in the salad as well.
Super simple summer meal, ready in ten minutes. Greg grilled the steak while I cooked the asparagus and snap peas. The mango salsa was leftover from Friday night (and bought pre-made).