CSA: May 8 and 10, 2017

In the box:

**UPDATE: We have added 4 pounds (per membership) pick-your-own strawberries this week. Strawberries may be picked at Braehead Farm, from Monday through Thursday, 9 a.m. until 6 p.m. Be sure to stop in at the market and tell them the name on your membership.

4 quarts strawberries
2 2-pint bags sugar snap peas
1 dozen free-range eggs
2 bunches collard greens
2 bunches Swiss chard
2 bunches spring onions

Total retail value of this week’s box: $65
Total value of goods distributed so far this year: $139

Cooking ideas

Night 1: Swiss chard, strawberry and feta salad
Night 2: Throw a bone-in chicken breast on the grill, coat it in barbecue sauce and serve alongside these Southern-style collard greens
Night 3: Sesame roasted snap peas would go nicely with some rice and this easy hoisin baked salmon
Night 4: I recently heard an interview with an NYC pizza chef where he encouraged adding raw chopped greens as a final topping to pizza before it goes into the oven. The parts of the greens touching the cheese will wilt and melt into the pizza, and the parts sticking up will get crispy (kind of like kale chips) and add nice texture. You could try this with either chard or collards. Here is my go-to recipe for homemade pizza.
Night 5: Swiss Chard Cakes (I know the recipe calls for 3-4 bunches, but with only 2 eggs, you’re probably going to be fine using one bunch, or even less.)
Night 6: Quinoa salad with sugar snap peas
Night 7: Giant collard leaves make a nice alternative to rice paper for these spring rollsĀ . Or go a different direction with Italian Stuffed Collard Greens.

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