Thank you all SO much for all the engagement love yesterday. It’s been a whirlwind! We are feeling very lucky to have such amazing friends and family in our lives. Plus, you guys are just the best blog readers. πŸ™‚

Even though we’ve been off celebrating and enjoying our staycation, we’ve still been keeping busy in the kitchen to make sure we get our money’s worth out of our CSA! Last week’s delivery included strawberries, beets, turnips, red leaf lettuce, butter lettuce, snow peas, baby bok choy, broccoli raab, russian kale, red mustard, kohlrabi, and mint.

CSA Summer 2014: Week 3

One thing I wanted to do right away before tackling last week’s delivery was use up the beet greens from the week before. I hate throwing any food away, including the greens on root vegetables such as radishes and beets. I threw together a beet green pesto to freeze and use later. My lesson learned from making the pesto was that beet greens are naturally peppery. I added way too much pepper on my own, but good thing I have a FIANCE (whoaaaaa) who loves pepper.

Beet green pesto

One of my favorite meals from last week was this Asian style shrimp stir fry. We used the bok choy and snow peas, and sauteed them with shrimp, mushrooms, and a sesame soy sauce. We enjoyed this over a bed of gluten-free rice noodles for multiple meals, and it was DELICIOUS. I would eat this again and again.

Asian style shrimp stir fry with snow peas and bok choy

We used the turnips and the red mustard greens in a farro salad with olive oil, red wine vinegar, and a lot of spices. I loved the roasted turnips, but the mustard greens were just a tad too bitter for our liking. I would try this recipe again with a different green next time though. Does anyone have any tips for cooking mustard greens so you can’t taste the bitterness?

Farro salad with roasted turnips and mustard greens

Friday night’s meal definitely stole the show. Tim and I stayed in (probably cause he was having massive panic attacks about Saturday haha), and we whipped up these fish “tacos” in lettuce wraps. We used up a lot of the butter lettuce for the wraps, and Tim grilled up some cod. We topped the fish with a mango kohlrabi salsa, which I thought was such a creative way to use up that kohlrabi. We also ate the tacos with shredded pepper jack cheese and homemade guacamole. I just love taco nights.

Fish lettuce wraps with mango kohlrabi salsa

Also, I may or may not have eaten the leftover mango kohlrabi salsa by the spoonful afterwards. Don’t judge.

Mango kohlrabi salsa

As if the fish taco wraps and the salsa weren’t enough, we decided to kick off our staycation with some blackberry mojitos. That’s how we used up the mint from our CSA. Fun, right? I especially liked drinking my mojitos out of the cute mason jar glass I brought home from my friend Cristin’s bridal shower last week.

Blackberry Mojito

This brings us up to Saturday. Before Tim and I headed to Rockport/Gloucester for the day, we stopped to stroll through a local farmer’s market. I had to laugh when Heaven’s Harvest, the farm we get our CSA deliveries from, was the first table set up where we walked in.

Waltham Farmer's Market: Heaven's Harvest

Tim and I ended up picking up some more strawberries and two huge tomatoes from the Heaven’s Harvest table. We just couldn’t help it! We also left the farmer’s market with some scallops, a tuna steak, a hunk of gouda cheese, and a candle.

Waltham Farmer's Market

The scallops were to die for, and now I want to buy our seafood from the farmer’s market every week. Tim whipped up a red pepper flake and garlic oil glaze, and we enjoyed the scallops with tomatoes over a bed of grilled broccoli raab and grilled lettuce to use up the other CSA greens. We also dressed the greens with a lemon avocado vinaigrette, and we topped it all with some sesame seeds. The only thing I didn’t like about this meal was the broccoli raab. It had too many stems or something. I’m not sure.

Grilled Scallops with Red Pepper Garlic Oil

Finally, last night it was way too hot to actually turn the stove on, so we used up the big tomatoes from the farmer’s market by stuffing them with chickpeas, the kale from last week’s share, and the cucumber from this week’s share. We topped this with a feta dill sauce, which was nice and cool for such a humid night.

Chickpea, Cucumber, and Kale Stuffed Tomatoes

The only ingredients that didn’t get used were the beets and the rest of the butter lettuce from the fish taco wraps. We are planning to use those up this week along with the rest of the week 4 delivery that we picked up from work today before we went kayaking. This week’s share has strawberries, multiple types of squash, collard greens, green leaf lettuce, purslane (new to us!), more broccoli raab (help), spring onions, green chard, more beets, lemon balm (PYSCHED), and cucumbers! Since we’ll be down the Cape for the 4th, we definitely need to do some research on the best ways to store some of it.

–Let’s chat–
How have you cooked with mustard greens or broccoli raab before? What food pictured in this post looks the best to you? How are you meal planning during the holiday week? What’s your go to dinner choice on hot summer nights?

For more on my summer CSA experience: