CSA_Week 1_May 9

Well, it's that time of year again.  Woo Hoo!  I'm so excited.  I just received my first box of produce from the Lancaster Farm Fresh Cooperative.  I was not planning on blogging about the share this year, until a friend mentioned that she does not want to purchase a share since there are too many vegetables in general in a box and that she does not know how to prepare some of them so they go to waste.  I felt like it was a sign from God that I am supposed to get back on track showing people how to maximize their share since the point is that it is not too much produce in one box.  If people aim to have a vegetable based diet for prevention of chronic disease, they should be consuming at least the amount of produce is a "small" share weekly. My husband, Mike, and I purchase a medium share and supplement with additional produce from the farmer's market as needed.  

This week, we received: arugula, butterhead lettuce, romaine lettuce, green mustard, red scallions, rhubarb, and white mushrooms.  We are using the lettuce to make salads supplemented with items from the salad bar at Whole Foods for quick dinners after work.  The green mustard was sautéed with garlic and olive oil, finished with a splash of fish sauce, and served over tri-color quinoa as a side to our broiled wild sockeye salmon.  This morning, we had scrambled eggs with pan seared mushrooms and spring onions.  Tonight, we are going to have arugula sautéed with garlic and olive oil over ravioli from Talluto's in the Italian market.  See, not so hard to use up a box of vegetables.  Quite delicious actually.  

Through the weeks of the CSA season, I will be linking to recipes from food bloggers that I have come to love.  I hope that you are able to approach your CSA share with excitement rather that dread and that you take pleasure in how good your body feels when you fuel it with delicious, healthy food.