6.15.16 Wisconsin Grown | Part 8

The second installment of our CSA arrived this week, chock full of all kinds of delicious things. I have to admit, once the CSA is underway and we find ourselves getting a huge weekly produce delivery, our weekend farmer’s market trips become less about shopping for veggies, and more about getting out of the house to walk around, enjoy the market atmosphere, and most likely eat doughnuts. We still shop for things we’re sure not to get in our CSA; things like eggs, bread, cheese, flowers, and fish. And of course, this time of year it’s all about the strawberries. You can never, ever have too many strawberries. Once again, most of our strawberries were eaten immediately, but a few made it into a lovely batch of strawberry balsamic jam, which I highly recommend. Of course, besides stuffing our faces with strawberries, we’ve got plenty of other cooking in store for the week - here’s what we’re making:

Green Garlic - This week, I’m craving garlic bread. So it’s a good thing we got plenty of green garlic. I’m thinking something like this, subbing green garlic for regular. Oh, and instead of baking it in the oven, I’m gonna wrap it in foil and throw it on the grill.

Snap Peas - This Snap Pea and Mozzarella Salad from Bowen Appetit looks picnic perfect, and the recipe also includes a wine pairing. I’m sold.

Rainbow Chard - This is going to end up as tacos. Black Bean, Chard, and Goat Cheese Tacos to be exact. Because tacos are always the right decision.

Bok Choy - I had amazing success with grilling last week’s bok choy after a good slather with some miso gochujang butter (I used 2 parts melted butter to 1 part miso to 1 part gochujang). The bok choy grills up pretty quickly and makes for a perfect grilled side. However, if you’re in the mood for more of a project, these Pork, Bok Choy, and Scallion Potstickers are another great way to use bok choy.

Lettuce and Arugula - So much lettuce, including one gorgeous lettuce head that was nearly the size of the baby. It’s clear we’re going to be eating a lot of salad this week, and I’m a sucker for pickled eggs, so I think that this Arugula Salad with Toasted Hazelnuts, Pickled Egg, and Ginger Miso Dressing from My Name is Yeh was meant to be.

Carrots - This Thai Carrot Salad with Curried Cashews from Minimalist Baker looks marvelous, and as an added bonus, also doubles as a way to use up some more of those greens.