Meal Plan Week 5

Week 5: July 8th – 12th

Basic Share Box:  KohlrabiLettuceScallions, Fennel, Basil, Parsley, Collard Greens

This week’s share brings the first of our Japanese eggplants from the high tunnels! Japanese eggplants are long and slender, and work great on the grill like in the recipe below. We also harvested fresh beets with greens yesterday, the beets and greens are edible. Speaking of edible greens, did you know you can also eat radish greens? They’re a great peppery addition to salad. The basil just keeps coming, these beautiful bunches are great in pestos, or sliced as garnish. Bunches of scallions have been plentiful! Soon we’ll have onions, but the scallions are great in salads and omnivores can try them bacon wrapped.

Download the shopping list Week 5 Basic Shopping List


Kitchen Tips

Pressure Cooking Beans – this week’s meal plan includes dried lima beans, check out our post on pressure cooking beans from dry

Lemon Scallion Dressing – Great way to use up extra scallions!

How to Unfold Your CSA Box


Omnivore Meal Plan

Meal Plan Week 5Beet & Goat Cheese Pizza

Pesto Chicken Rolls with Lettuce Wraps

Braised Fennel with Artichokes & Heirloom Lima Beans

Springtime Tabouli

Stewed Collard Greens & Tomatoes with Bacon Wrapped Scallions – serve collards over rice

Meal Planning Tips: To help make meals quick during the week, take a few hours to do some food prep. Grab a friend to help!
Pesto Pasta: Make pesto, pesto keeps in the refrigerator for 4 days and in the freezer for months.
Beet & Goat Cheese Pizza: Bake beets in the oven, remove peels, and store until making pizza. You can also cook greens ahead.
Braised Fennel with Artichokes & Heirloom Beans: Cook beans in advance using a pressure cooker or on the stovetop.
Tabouli: Soak bulgar wheat.
Collards: Pre-cut collards, make rice ahead and reheat. If you have a rice cooker start the rice early to be ready at dinner time.


Vegetarian Meal Plan

Beet & Goat Cheese PizzaMeal Plan Week 5

Basil Pesto tossed with Pasta and Lettuce Wraps

Braised Fennel with Artichokes & Heirloom Lima Beans

Springtime Tabouli

Stewed Collard Greens & Tomatoes – serve collards over rice

Meal Planning Tips: To help make meals quick during the week, take a few hours to do some food prep. Grab a friend to help!
Pesto Pasta: Make pesto, pesto keeps in the refrigerator for 4 days and in the freezer for months.
Beet & Goat Cheese Pizza: Bake beets in the oven, remove peels, and store until making pizza. You can also cook greens ahead.
Braised Fennel with Artichokes & Heirloom Beans: Cook beans in advance using a pressure cooker or on the stovetop.
Tabouli: Soak bulgar wheat.
Collards: Pre-cut collards, make rice ahead and reheat. If you have a rice cooker start the rice early to be ready at dinner time.


Gluten Free Meal Plan

Meal Plan Week 5Beet & Goat Cheese Pizza – use gluten free crust

Pesto Chicken Rolls or Basil Pesto  Tossed with GF Pasta with Lettuce Wraps

Braised Fennel with Artichokes & Heirloom Lima Beans

Springtime Tabouli – use quinoa for a gluten free version

Stewed Collard Greens & Tomatoes with Bacon Wrapped Scallions – serve collards over rice

Meal Planning Tips: To help make meals quick during the week, take a few hours to do some food prep. Grab a friend to help!
Pesto Chicken or Pasta: Make pesto, pesto keeps in the refrigerator for 4 days and in the freezer for months.
Beet & Goat Cheese Pizza: Bake beets in the oven, remove peels, and store until making pizza. You can also cook greens ahead.
Braised Fennel with Artichokes & Heirloom Beans: Cook beans in advance using a pressure cooker or on the stovetop.
Tabouli: Cook quinoa.
Collards: Pre-cut collards, make rice ahead and reheat. If you have a rice cooker start the rice early to be ready at dinner time.



Website Proudly Supported By

Learn More