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What I’m Doing With My CSA Shares: Week 5

Post Series: CSA 2017

We are on the Whole 30 again this month, so we are limiting our use of these veggies a little bit. I added some non-Whole 30 options so that you don’t have to suffer with us.

  • Green Leaf Lettuce – Once again, this is getting turned into salad for lunches and a dinner side. 2 heads should last us all week.
  • Cucumbers – These will get chopped up for salads and turned into spears for snacks. If you are having dairy, I suggest slicing these and making a salad with sour cream, dill, and onions.
  • Carrots – We’ll shred a few for salads and then probably roast the rest. I might grab one for an afternoon snack. If we weren’t on the Whole 30, I’d use the tops to make some pesto and eat it with burrata cheese.
  • Zucchini – We turned a few of these into zucchini noodles with a spiral attachment for our Kitchenaid mixer and making a quick cherry tomato sauce with basil and chicken sausage. We’ll slice up the rest and roast it in the oven with some spices as a side dish. 
  • Basil – We cut half of this into a chiffonade and put it in the zucchini noodles with the cherry tomato sauce. We’ll use the rest for pesto or adding to a fresh vegetable salad. We are on the Whole 30 again this month, so we’re foregoing putting this on homemade pizza or caprese salad.
  • Scallions – We’ll include the scallions in salads, in breakfast bowls, or in carnitas bowls.

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