You know what I love most about belonging to a CSA? It really encourages me to eat lots of vegetables. I love vegetables, but unless our CSA is going on, I don’t feel like I eat enough of them. Since our CSA started, I also haven’t had to purchase greens for our morning smoothies. The kale, romaine, chard and radish greens have all found their way into smoothies and its fun to mix up the flavors.
Last night I made a vegetarian greek salad with romaine, patty pan squash, cucumber, grape tomatoes, roasted beets and spring onions. Served with pita and a rainbow chard tzatziki, I ate well and had a good dose of veggies. The night before, orecchiette with sausage and a huge bunch of rainbow chard was on the menu. The earthy chard was fantastic with the spicy sausage that is made in-house at Whole Foods. I took a quick phone picture (because it was hard not to dig right in!) and I’m sharing the recipe below.
This week we received little gem romaine, green cabbage, rainbow chard, patty pan squash, zucchini, garlic, shallots, basil and green beans.
I have a date with the beach and Lake Michigan planned this weekend. Maybe some stand-up paddle boarding, too! How about you? Happy weekend!