7.13.16 Wisconsin Grown | Part 11

And we’re back. Sorry for the radio silence last week. It’s a bit hard to both pick up one’s CSA box and post about it while spending your days in remote parts of northern Wisconsin with minimal access to internet. We of course, had a marvelous time. Lots of sun, beaches, kayaking, campfire cookery, and general relaxation. And don’t you worry. Despite being out of town, our CSA box did not go to waste. I bequeathed it to my younger brother, who put it to good use. Of course, being a normal person (read: not a food blogger), he naturally didn’t photograph or record what he cooked with it. It’s cool. We’ll let it slide.

This week though, we’re back to our regularly scheduled programming. And considering the amount of cheese consumed last weekend, a big box of veggies is a welcome sight. Here’s what we’re cooking with this week:

When I’m not just snacking on Green Beans raw, I like cooking them up into something spicy, like these Sichuan Dry-Fried Green Beans from the Food Lab.

Carrots are great in so many ways, but roasting them and drenching them in homemade avocado buttermilk ranch has got to be one of my favorites.

Beets and I, we are not friends. I want to like them so much, but gah, they just taste like...dirt. But never fear. I’ve decided that 2016 is the year I will overcome my beet aversion. So based on a marvelous suggestion from a friend, we’re going with beet pizza. I mean, how could pizza ever be bad right?  In addition to beets, we’ll throw on some arugula (from the back garden woot!) goat cheese, and walnuts, and we’ll see how it goes.

We’ve got Lettuce, we’ve got Basil, and we recently came into a whole bunch of peaches. So I’m thinking that this Grilled Peach and Bread Cheese Salad with Basil Vinaigrette needs to happen. As soon as possible, preferably.

We’ll be breakfasting like kings this week on the Fingerling Potato and Zucchini Hash I’ll be making with all of the Zucchini and Onions we have from the CSA box this week.  

And this delicious looking Massaged Kale Salad with Pickled Cherries and Kohlrabi from Things I Made Today means we’ll be making good use of the Kale and Kohlrabi in this week’s CSA box as well.

I recently discovered these fried greens meatlessballs on Food52 and haven’t stopped making them since. They’re crazy good, and a perfect use for all manner of greens, like any leftover Kale, Kohlrabi Greens and Beet Greens we may happen to end up with.   

Oh, and did I mention that I’m on a podcast? Oh yes. I was very excited to be featured on the wonderful Chasing Creative podcast, and my episode dropped earlier this week. If you’re in the need for some new listening material, I highly recommend checking it out. In my episode, I talk about my life as a food blogger, why I love CSAs, and the books I love reading, among other things.