CSA 6/21/14

This year we decided to try something new. We bought an annual share in a local organic farm (CSA ~ Community Supported Agriculture). We are actually sharing a full share with a friend. We'll be fair about the split, but that doesn't mean we will get exactly half of everything. I might get more of one thing she isn't into or the other way around. I'm only going to be talking about the portion I took home. Then I don't have to try and remember what she took. When I divided out the amount we paid by the 20 weeks it's about $17/week.

Week1:
5oz Dill
1 burdock root
3 radishes
5x3 square of growing micro greens
11oz spinach
14oz lettuce
3oz coriander seed
.75oz whole dried cayenne peppers
1 bunch chives (flowers intact ~ who knew chives had edible flowers??)
A condiment cup of mustard seeds. I forgot to weigh that one and don't want to get up to.

I see a lot of salads in my lunch menus this weekend/week.

My plan for the spinach is to get it all rinsed and chopped. Then I'll throw it in the freezer for DH's breakfast smoothies.

I'm going to chop and freeze most of the green onion too.

I know I'll use some of the dill for salad dressing, and need to research the best way to store the rest of it. I don't know that it's an herb I've ever bought fresh before... Hmmm. Any ideas?

I'm going to try making burdock root tea. Any other ideas?

DH will have to eat the radishes since the rest of us aren't fond of them.

The micro greens will go on all sorts of stuff and in salads all week once they're ready.

The peppers, coriander and mustard will go in the spice cabinet to be used as needed.

A yummy lunch of leftover taco pasta and a salad of CSA lettuce, dill, cilantro, some organic mango and an organic dressing using dill and chives from the CSA from a recipe in the newsletter. Yummy and MFP friendly (down 5.1 lbs as of Sunday morning)!