Between CSA Seasons, Week 1 Menu

Giant Butternut with other Seasonal Foods

As winter gives way to spring, our CSA pauses for a few weeks between its Winter Season shares and its Regular Season shares. We are free to choose our own veggies, but planning the menu is still beneficial. It avoids the “what’s for dinner and where are the ingredients” syndrome. I’ve been there too many times.

I’ve been taking a challenging online class in finances, and this is my last week, so our menu is simple this week, featuring easy-prep comfort foods. Next week I’ll have time to get a little more creative. Spring veggies like asparagus and peas are beginning to come into season, even as I finally use up the cranberries we’ve had on hand this winter. Pre-spring winds bring fresh movement to the air. Be well and enjoy the last days of winter.

This week’s veggies:

We purchased some zucchini & green beans

To buy: lettuce and more carrots for salad

To buy: yams

To buy: kale

Leftovers: red and yellow onions, leeks, red cabbage, yellow carrots, cranberries, butternut squash, thyme, apples, lemons

Thursday

Turkey burgers

Steamed green beans

Friday

Out at taqueria before art opening

Saturday

Chicken Paprika

Steamed zucchini

Sunday

Leftover Chicken Paprika

Leftover Zucchini

Salad

Monday

Roast turkey thighs

Ginger Spiced Cranberry Sauce

Baked butternut squash

Baked yams

Salad

Tuesday

Leftover turkey

Leftover butternut squash and yams

Garlic Ginger Kale

Wednesday

Veggie burgers

Leftover veggies

Salad