CSA: May 1 and 3, 2017

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In the box

10 pounds asparagus
2 quarts strawberries
2 4-pound bags sweet potatoes
2 bunches spring onions
2 bunches kale

Total retail value of this week’s box: $74

Cooking ideas

Night 1: Kick off asparagus season with what remains my favorite simple preparation: Grilled asparagus.
Night 2: Get your wok, pan or cast-iron skillet screaming hot and make this steak and asparagus stir fry. You can sub out the red pepper and use kale or spring onions instead.
Night 3: This week and next are teacher appreciation week at many schools. If you need a breakfast casserole to bring (or if you just want to serve a make-ahead breakfast for dinner in your own home), try this overnight asparagus strata. Again, lose the red peppers and use what you have. You could sub in either spring onions or kale, chopped into bite-size pieces.
Night 4: Feel virtuous after eating this Kale and Strawberry Salad.
Night 5: This asparagus and sweet potato chicken skillet makes a quick one-pot meal.
Night 6: Sub in kale for spinach in this quiche made with a sweet potato crust.
Night 7: An easy alternative to sometimes-fussy cream of asparagus soup recipes is this pan-roasted asparagus soup from Mark Bittman.

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