During our Whole 30, one of our go-to breakfast options on weekends were bowls of delicious veggies, meat, and eggs. We usually only eat two big meals on weekend days, so this is larger and more filling than a breakfast we'd eat during the week. It fills us up and keeps us going until dinner.
Post Series: CSA 2018
- 1.Sisters Hill Farm 2018 CSA: Week 1
- 2.Sisters Hill Farm 2018 CSA: Week 2
- 3.Sisters Hill Farm 2018 CSA: Week 3
- 4.Sisters Hill Farm 2018 CSA: Week 4
- 5.Sisters Hill Farm 2018 CSA: Week 5
- 6.Sisters Hill Farm 2018 CSA: Week 6
- 7.Sisters Hill Farm 2018 CSA: Week 7
- 8.Sisters Hill Farm 2018 CSA: Week 8
- 9.Sisters Hill Farm 2018 CSA: Week 9-13
- 10.Sisters Hill Farm 2018 CSA: Weeks 18-19
What we received in our share this week:
- Spinach, lettuce, scallions, and cucumber – Lunch salads! You’ll probably read that all summer long.
- Bibb lettuce – We didn’t chop this for salads. We’re keeping it whole and using the leaves for taco wrappers.
- Basil – I used this tonight in round two of the Vietnamese pork and cold rice noodles dish. I made enough for two meals and needed another set of fresh herbs to chop up and throw in there.
- Bok Choi – I’m going to stir fry it with quinoa and chicken.
- Turnips and kohlrabi – Earlier this week I pickled turnips and kohlrabi. It turned out great. This week I’ll chop them up into roughly finger-sized sticks and roast them with olive oil and minced garlic.
- Garlic Scapes – I’ll chop up some of the garlic scapes and use them in salads. The rest we’ll throw in a frittata with spinach and sausage on Saturday for breakfast.
How we prep greens for salad
Here’s what we do every Tuesday night to make our week easier:
- Wash all of the greens in a bowl in the sink, a batch at a time. If it is a head of lettuce, we separate the leaves from the head.
- Chop the big greens, leave the small ones like spinach and arugula alone.
- Spin the greens dry in a small salad spinner we picked up a few years ago.
- Store the greens in gallon-sized ziplock bags that we leave unzipped. We put these bags in the drawers at the bottom of our fridge.
Everything usually keeps for about a week, but we prioritize eating the chopped greens first, since they wilt faster. Prepping the greens ahead of time makes putting together lunch salads a breeze.
See you next week!