CSA Week One
We were greeted by head farmer Angela who is super friendly, and makes you feel very welcome- she got a good laugh out of Canon with a cute song. Canon had a blast playing in the children's garden while we picked up our food.
It was also really cool watching the farmers work the fields- knowing that just hours before they harvested what we were about to bring home, doesn't get any fresher than that!
We picked up:
We kept the salad simple- just the greens and a creamy balsamic vinaigrette- so, so good! There is something about eating just picked produce that is so very delicious and cleansing! Below is the recipe for the nuggets- very easy and turned out great!
Veggie Nuggets (Chickpea Nuggets)- makes about 16 nuggets- dependant on size, mine were largish
- 1 Can of Chickpeas (Garbanzo beans)
- 1/4 cup ground flax seed
- 1/2 - 1 cup of bread crumbs- I used whole grain
- approx 1 tbs. oil- olive would be good- I used canola
- salt to taste
- pepper to taste
- approx 1 tsp. paprika
- 1 garlic scape- CSA
- 1 scallion- CSA
- In the food processor process the chickpeas and a bit of the liquid they were packed in until smooth.
CSA Meal One- Chickpea nuggets and Creamy Balsamic Salad of Mixed Greens and Arugula
Update: My husband made meal two- we missed a photo op but it was delicious- He grilled some burgers- veggie for Canon and me and turkey for himself- he made a potato, fennel, bok choy gratin on the grill and it was delicious! I honestly didn't think I would like the fennel since the smell is very much licorice but it was great!
Tonight will be Asian inspired- I slow baked some tofu last night and will use it with the bok choy, scallion, garlic scape and other veggies in wonton with a side of brown rice.
*I almost never measure, follow recipes and if I do it is very loosely and I just go with what I have or feels right- follow the recipe, change it up or improve upon it.
I would love if you would share your variations of these recipes or thoughts on how to use our CSA picks :)