CSA stash update

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vegetarian meal plans

Thought it would be helpful to see how much produce we have left about halfway though our CSA pickup cycle (we get a Large share from JBG on a bi-weekly schedule). We started with all of this on March 23. Our next pickup is 6 days out. I’ll be making it through the week with the folllowing and some help from the pantry:

  • ½ bunch of kale
  • Handful of Spinach
  • ½ of a red cabbage
  • 1 jar of carrots
  • Pickled Daikon
  • Sweet Potato Puree (in freezer) + Sweet Potatoes
  • Radishes
  • Roasted Beets (in freezer)
  • 4 brussel sprouts + greens from stalk

Those last few brussel sprouts will probably go into a morning scramble. I see a batch of sweet potato soup for the freezer, a roasted vegetable salad, and maybe some dressed up veggie hot dogs with an asian slaw. The rest of the meal plan will come together in due time…

storing all the CSA vegetables

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vegetarian meal plans
prepping the CSA stash | aneelee.com

I got a really solid start on cooking over the weekend and thought I should take advantage of this moment to talk about what my weekend vegetable prep looks like. A CSA share can be intimidating for the uninitiated – it is A LOT of vegetable to deal with at once, but it is totally possible if you can set aside the time to properly wash and store your vegetables as soon as you get home with them. We do a CSA pick up (Large Box from JBG) every other week. We’ll be running low or down to just root veggies by the last couple of days, but for the most part this lasts us for a whole two weeks. Read More

first spring market

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cooking in season
first spring market | aneelee.com

We went to the market this morning to pick up our CSA stash (the first of the Spring) and could not resist these little beauties. Also came home with sweet potatoes, carrots, brussel sprouts, collards, kale, spinach, lettuce, radishes, beets, daikon, cabbage and spring onions. Will spend the better part of Saturday cleaning and prepping everything for the week.

As for the artichokes… scouring the cookbook collection to stop my reflex to steam and dip in butter.

veggie meal plan – march 9, 2015

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Posting a bit late, but did manage to get a jumpstart on some food stuffs for the week. We’ll be squeezing in as much as we can work-wise before our lovely little city gets flooded with this madness and what we hope is a MUCH warmer Spring Break.

Smoothie Bowls with Granola & Fresh Berries
Black Bean, Kale & Potato Tacos
Brussel Sprout Scramble | Avocado Toast
Huevos Cuahtemoc
Bagels & Grapefruit
Morning Glory Oats

Lunches & Dinners
Lentil Minestrone* | Romaine Salad with Garlic-Lemon Vinaigrette
Homemade Spaghettios (vegan version of this)
Soy Sauce Noodles
Simple Swiss Chard Pasta
Codzitos & Frijoles Refritos
Lentil Meatballs on Greens
Veggie Sandwiches | Parsnip Fries
Hummus Wraps

Pita Chips
Raw Carrots
Salsa Experiments

Have a great week!

* Vegetarian Cooking for Everyone

almost a normal sunday

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If we ignore the fact that the time change seems to have stolen our entire day, all is well. The sick seems to have finally been escorted out and I am trying to remind myself that this rain and grey is a much-needed respite for the green things outside.

Simmering soup.
Enjoying the sound of the spirited checker game in the next room. 
Listening to some of Omega Supreme Record’s funk offerings.