The CSA season is here! This is the third year we are splitting a farm share from Red Fire Farm with my friend Meg. The season kicked off this week, which means that our organic vegetable consumption immediately increased by 100%.
During the CSA season, I try to adjust my meal planning accordingly. Instead of making a plan and then shopping for the ingredients, I now pick up the CSA and then plan around what is in the weekly share. It’s kind of like being on Chopped, without the cameras, the time pressure, the judges, or the professional cooking experience.
The beginning of the growing season usually offers lots of green veggies like lettuce, spinach and kale, with more root vegetables and different squashes to look forward to towards the end of the summer.
Our first share included napa cabbage, lettuce, green garlic, spinach, dill and kohlrabi.
Here are some of the things I ended up making and a couple of extra ideas I had.
Napa cabbage – Chicken and cabbage salad with almond butter dressing A huge crowd pleaser!
Kohlrabi – I thought about a kohlrabi slaw, but the bulbs were kind of small, so I just roasted them and tossed into my favorite beet salad. Oh, did you know kohlrabi leaves are edible, too? I could have sautéed them or blended into a green drink, but after a few days in the fridge the leaves looked a little too sad and tired for my taste.