Apologies for being very late on this post. Here’s what we got in our Eatwell CSA box two Wednesdays ago:
Italian flat leaf parsley
red Russian kale
Colorado rose potatoes
The problem with posting so long after we got the box is that I hardly remember what we did with the produce. Thank goodness for photos — at least I have some evidence of what we cooked!
Recently, TC had a (self-described) transcendental experience involving fish tacos topped with cabbage slaw, so when he saw that we were getting cabbage, he suggested that we try to make some fish tacos. I thought this meal was hilarious because we took ONE item that we got in our CSA box and ended up building a whole meal around it. We used this recipe for the fish batter, which turned out pretty tasty. However, instead of deep-frying, we pan-fried the fish in a cast iron skillet. In addition to the cabbage, we chopped up cilantro, green onion, and red onion to use as toppings, along with hot sauce of course. We also roasted the potatoes (a.k.a. oven fries) and made a salad with the mixed greens (and beets too? I can’t remember). An eclectic combination but pretty darn good, nonetheless.
If you’ve been reading this blog, you might have picked up that I’m kinda obsessed with ground pork. I think it’s so tasty, especially in stir fries. We decided to make a potpourri stir fry — mostly ground pork and zucchini, but also all of the leftover veggies we had from the fish tacos, along with the maturing garlic. Again — quite an unexpected yet delicious mix of ingredients.
These breakfast tacos didn’t involve anything from our CSA box, but I thought that they looked mighty pretty so I wanted to share the photo with y’all. They featured refried beans, scrambled eggs, an improvised salsa (Roma tomatoes, red onion, jalapeno pepper, cilantro, and lime), and avocado.
Sadly, we let the kale go to waste before we could get to it. Otherwise, I think we did a pretty good job.