With Spring CSA Week 4, It’s Always Menu Monday

May 9, 2013 at 9:35 am

Striding Ahead to an Everlasting Meal

csa - spring 13-4


When we last talked, I told you that as much as I wanted it to be Menu Monday on that Monday, I had other things to cover, specifically the old and new at the first outdoor Green City Market.  With the week winding down, let’s make today Menu Monday.

The CSA came late Tuesday night, and I did not even look at it until Wednesday morning.  You cannot tell from the picture above, the volume of green in the box.  That was really a lot of chives.  My first menu thoughts, what or where do all the chives go; the thoughts influenced by the fact that I hardly like chives.  My next thoughts, all that bok choy (upper left corner) and Tokyo bekana (bottom right corner) only add to the bok choy and bekana already in the basement fridge.  By later in the day, my wife and I came up with the menu solution: we would outsource them to my Mother (Local Extended Family).  Our plan, she would try sauerkraut-ing the bekana (it looks like lettuce but is really a cabbage) and kimchi-ing the bok choy (not a stretch at least).  Waiting for Mom, those greens, as well as the Yukinda savoy (lower left corner), which had no menu plan, went downstairs.  Turnips and lettuce stayed upstairs.  The turnips, I separated from their greens.  They would be eaten raw in salads or as crudites; the greens sauteed.  Lettuce needs no explanation.

roasted carrots

kale chips

Really, before we could get to Tamar-ing* this week’s CSA, we needed to deal with last week’s. Or the week’s before. As many vegan meals as we are eating, we’re still backed up in veg. As Ms. Adler advises, my wife got the oven warming, and started prepping. She began with it low, feeling kale chips get made best when done slowly.  The chips can go in the Local Kid’s lunch.  I also used them in dinner the other night, sprinkled, as extra crunch. She cranked things up in the oven for trays of carrots, turnips (purple top, not the ones shown above), and parsnips (from Saturday’s market).   Adler says, “our desire to eat fresh vegetables have left us with an idea that vegetables are only good if they’e cooked just before being eaten. But many of the best vegetable dishes are created over time.” We’ve begun the process of our having our everlasting meals for the week (so to speak).

Here’s our full current inventory of local produce, mostly from the Tomato Mountain CSA**, but a few things picked up at Green City Market; also one of my wife’s CSA customers sends her home with fresh herbs each week:

Already Prepared (a/k/a Tamar’d)

  • kale – kale chips
  • carrots – roasted
  • turnips – roasted
  • parsnips – roasted
  • turnip greens – sauteed, asian flavors


  • asparagus
  • lettuce
  • herbs – chives, rosemary, sage
  • carrots
  • turnips – 2 kinds
  • radishes – keep on finding hidden watermelon radishes, which I love thinly sliced, raw
  • spinach
  • mustard greens – a bit left from 2 weeks ago, and then a fresh bag last week
  • onions
  • garlic
  • leeks – found some we did not know we had!
  • apples
  • beets
  • potatoes
  • komatsuna – a mild asian green
  • bok choy
  • “Vitamin Green” another Spring green
  • Yukina Savoy – if you guessed Spring green, you’d be right.

*Tamar-ing, the process of striding ahead by getting  your vegetables prepared for the week.  As detailed in Tamar Adler’s eat local bible, Everlasting Meal.

**My wife works for Tomato Mountain.