I’m feeling a little overwhelmed by the amount of food we’re receiving through our CSA each week. To my great surprise, it’s been a struggle to work our way through everything.
I wish I could say that we’re able to survive solely off the ingredients in our box, but I’m still making multiple trips to the store to pick up proteins, fruit, and random odds and ends to help complete dishes.
I know it’s a process, but my goal is to transition away from supplementing quite as much from the store and to rely more on creating simple meals with what we’re given. And if that means eating a few more vegetarian meals each week, well, I call that a win!
My other complaint is that sometimes I just don’t want to eat what’s in the box. For instance, we celebrated 4th of July on Saturday, a holiday which screams for the grill to be used. While I was able to make good use of our weekly allotted zucchini and yellow squash (nothing better than grilled veggies, am I right?), all we really wanted to go alongside these were traditional burgers and corn on the cob. So that’s what we did, and it was fabulous, but… we ended up making two meals for our family, and now I’m looking at an excess of unallocated veggies (collard greens, I’m looking at you) that I need to somehow squeeze into our remaining meals for the week.
Let me tell you, the guilt that accompanies sad, left behind veggies from a CSA box is real.
My point is this: participating in and eating your way through a CSA share is a balancing act. One that I haven’t quite gotten the hang of yet. We’ve got four more months to figure this out, so if you’ve got any tips I’d love to hear ’em.
In the meantime, pasta dishes are my saving grace. Not quite a one pot dish (gotta cook the pasta separately), but being able to throw everything else together makes for an easy weeknight meal, and one that can help marry a number of ingredients.
I’m a sucker for creamy pastas, and this was no exception. This is also a great way to introduce kale to a family of skeptics. The earthy mushrooms, salty pancetta, and creaminess of this dish help hide the fact that you’re also eating kale. Of course I realize that most people don’t want to hide what they’re eating, but let’s just say this is a friendly way to bring an unfamiliar (or undesirable) green into your meal rotation. If I were to make this again, I think sun dried tomatoes would be an amazing addition.
Sad to say my almost three year old wouldn’t touch this. “No pasta, no pasta! No spinach!” — even after I explained that it wasn’t spinach (which he’ll eat raw in salads, by the way, ugh). My 18 month old, however, went to town with only minor choking incidents on the mushroom and kale. Victory!
*Recipe adapted from Strawberries for Supper.