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
This week is a quintessential summer vegetable share. Eggplant and yellow squash are finally here and tomatoes are a bit early this year!
What we received in this week’s share:
- Lettuce, carrots, cucumber, scallions, tomato – Lunch salads!
- Cabbage – I’ll combine this with last week’s cabbage and start some homemade sauerkraut.
- Squash, Japanese eggplant, basil, and garlic scapes – I added this to a pasta dish tonight with chicken sausage and the spinach from last week. I let the flavors shine with olive oil and fresh grated pecorino instead of a tomato sauce. We’ve been using a red lentil pasta from Trader Joe’s to cut down on carbs.
- Italian Eggplant, peppers, and garlic scapes – I love charring the skin of the eggplant and then roasting the eggplant whole along with a hot pepper, an onion, and some garlic (scapes will do!). Purée everything in the food processor with some fresh oregano and eat it with pita chips or tortilla chips.
- I’m also thinking seriously about trying this za’atar eggplant fries recipe with a lemon tahini dipping sauce.
- Eggplant is also great sliced and roasted or grilled. Combined with the squash it could make a nice ratatouille.
- Kale – Just like the past few weeks, I’ll make a frittata with the kale and some sausage. I also toss in any leftover garlic scapes.
- Carrots and squash – Both are great for roasting for a quick side dish. Cut the carrots into quarters along their length and the squash into 1-inch thick discs along their width. Roast for 20 minutes at 400F with olive oil and your spices of choice. I like garlic powder or paprika for the squash and cumin for the carrots.