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CSA fresh

CSA week 5

July 17, 2015 by Leave a Comment

I’m really glad I decided to try the CSA, although I only did it for 5 weeks, I still received plenty of fresh and local vegetables, fruits, and herbs. It was also cool to try things I never heard of before like sorrel and kohlrabi. When I was in Portland, one of the dinner specials at the Grill Room was a steak served with kohlrabi. And I thought HEY! I know what that is!!!

One thing I’m very nervous about is, making my own recipes! I always refer to cookbooks or recipes I find on pinterest, but with the CSA I slowly started experimenting with their ingredients to make my own dish! I hope to continue that trend and keep trying to create my own meals!
For the final week I received raspberries, snap peas, dill, basil, blueberries, sorrel, and zucchini, and lettuce. Since this was the week before leaving for vacation, I didn’t use too many of the items for dinner. Instead I snacked on the raspberries and blueberries, used the lettuce on my sandwiches, and made pesto.

Basil Pesto

Ingredients:

3 cups fresh basil
1/4 cup unsalted almonds

1/2 cup parmesan cheese

2-3 cloves of garlic

1/3 cup olive oil

Directions

Add all ingredients, except olive oil, to a food processor and blend well.
Slowly drizzle olive oil and continue to blend.

Add salt and pepper to taste.

Grilled snap peas. Ummm I love these!

Grilled zucchini – seasoned with olive oil, salt and pepper.

Filed Under: CSA Tagged With: CSA fresh

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MeganWelcome to Meg’s Meal Planning. I’m Megan, thank you for stopping by my blog! I am the meal planner behind Meg’s Meal Planning. My weekly dinner recipes are healthy, simple, and can be enjoyed by the whole family! More about me...

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