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Meal Planning Meal Planning

CSA Share June 20th

Posted by on Jun. 29, 2012 at 10:52 PM
  • 17 Replies

It seems I don't have time to start this post until two days after I get the goods!  This week we got blackberries, zucchini/yelllow squash, red potatoes, beets, lettuce, sunflower sprouts and red onions.  I've already used all the squash.  I need ideas for the sunflower sprouts and am headed off to search recipes.  Will share if I find anything.

What'd you get? 

Some Things Cookin' at my blog! 

by on Jun. 29, 2012 at 10:52 PM
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Replies (1-10):
chrissysnow22
by on Jun. 29, 2012 at 11:07 PM
We got
Lettuce
Peaches
Carrots
Zucchini
Banana
I think that's all.
Posted on CafeMom Mobile
Kelly913
by on Jun. 29, 2012 at 11:08 PM

Not specifically for sunflower sprouts, but this might be helpful to someone.

GREAT WAYS TO SERVE SPROUTS

See the International Sprout Month Recipe - SCALLOPS ON WILTED PEA SHOOTS
  • Add to tossed salads
  • Use in coleslaw (cabbage, clover, radish)
  • Try in potato salad (mung bean, lentil)
  • Try in wraps and roll-ups (alfalfa, sunflower, radish)
  • Stir-fry with other vegetables (alfalfa, clover, radish, mung bean, lentil)
  • Blend into fruit shakes or juices (cabbage, mung bean, lentil)
  • Blend with vegetable juices (cabbage, mung bean, lentil)
  • Replace celery in sandwich spreads (lentil, radish)
  • Mix with soft cheeses for a dip (mung bean, radish)
  • Grind up and use in sandwich spreads (lentil, radish)
  • Top grilled cheese sandwiches after grilling (alfalfa, clover)
  • Stir into soups or stews when serving (mung bean, lentil)
  • Mix into pancake or waffle batter (buckwheat)
  • Eat them fresh and uncooked in a sprout salad (salad mixes)
  • Top omelet or scrambled eggs (alfalfa, clover, radish)
  • Combine in rice dishes (fenugreek, lentil, mung bean)
  • Add to sushi (radish, sunflower)
  • Saute with onions (mung bean, clover, radish)
  • Puree with peas or beans (mung bean, lentil)
  • Add to baked beans (lentil)
  • Steam and serve with butter (mung bean, lentil)
  • Use in sandwiches instead of lettuce (alfalfa, clover, radish) 

Taken from http://www.isga-sprouts.org/recipes.htm 

Kelly913
by on Jun. 29, 2012 at 11:55 PM

I think this is the one I'll try.  

 

Serves 6 to 8

This gorgeous salad flourishes with an herbal boost from infused oil.

 

Ingredients

3 carrots grated (about 2 cups)
6 ounces sunflower sprouts (about 3 cups)
1 small head radicchio, chopped
2 tablespoons red wine vinegar
1 teaspoon salt
2 to 3 tablespoons Basil and Green Peppercorn Oil

 

Method

Toss carrots, sprouts, raddichio, vinegar and salt together in a large bowl. Drizzle with oil and toss again to coat well. Serve immediately. 

 

Kelly913
by on Jun. 29, 2012 at 11:56 PM

I hope we get peaches next month! 

Quoting chrissysnow22:

We got
Lettuce
Peaches
Carrots
Zucchini
Banana
I think that's all.

 

Some Things Cookin' at my blog! 

chrissysnow22
by on Jun. 30, 2012 at 12:40 AM
I'm getting nectarines next week. I'm so excited.

Quoting Kelly913:

I hope we get peaches next month! 


Quoting chrissysnow22:

We got
Lettuce
Peaches
Carrots
Zucchini
Banana
I think that's all.

 

Posted on CafeMom Mobile
Kelly913
by on Jun. 30, 2012 at 1:22 AM

I like nectarines better-peaches without the fuzz! 

Quoting chrissysnow22:

I'm getting nectarines next week. I'm so excited.

Quoting Kelly913:

I hope we get peaches next month! 


Quoting chrissysnow22:

We got
Lettuce
Peaches
Carrots
Zucchini
Banana
I think that's all.

 

 

Some Things Cookin' at my blog! 

chrissysnow22
by on Jun. 30, 2012 at 2:59 AM
Me too!

Quoting Kelly913:

I like nectarines better-peaches without the fuzz! 


Quoting chrissysnow22:

I'm getting nectarines next week. I'm so excited.


Quoting Kelly913:


I hope we get peaches next month! 



Quoting chrissysnow22:

We got
Lettuce
Peaches
Carrots
Zucchini
Banana
I think that's all.


 


 

Posted on CafeMom Mobile
August07Mom
by Tiesha on Jun. 30, 2012 at 7:47 AM
Sounds good!
Posted on CafeMom Mobile
scapermom
by Bronze Member on Jun. 30, 2012 at 4:04 PM
I've never heard of sunflower sprouts! Have you eaten them yet? Did they taste like other sprouts?

What’s In our Box this week (got mine on Wednesday):

Collards
Cucumbers
Kale
Red Cabbage
Scallions

The kale looks different then what I've gotten in the past. The leaves are flat not curly at the ends. Im planning on sautéing it with garlic & oil tonite. I served the cucumbers just plain sliced in salad and eaten alone as is. The collards I made with bacon, homemade turkey broth (it's what I had in my freezer), garlic, scallions, & a touch of brown sugar & splash of cider vinegar. Cooked it on low for over an hour. pretty yummy! I may try the mayo-free slaw recipe & bring to a party tomorrow. Never had cole slaw with red cabbage tho.

Here are the 'Favorite recipes for Cabbage and Cucumbers' from the farm:

Our Favorite Cucumber Sandwiches:

1 package (8 ounces) fat free cream cheese
1 cucumber, sliced
dried thyme, to taste
dried tarragon, to taste
dried parsley, to taste

Combine the dried herbs with the cream cheese. Mix well. Spread the desired amount of your herb cream cheese mixture on your favorite bread. Arrange cucumber slices. Enjoy!

Cucumber Salad:

½ c rice vinegar
1 T liquid aminos or soy sauce
1 T agave or sugar
½ t jalapeno pepper, finely chopped
2 t ginger root, minced
2 cucumbers, sliced (I leave the skin on but it is up to you)
½ red onion, finely chopped


Combine all ingredients except cucumbers making sure that the sugar dissolves. Slice the cucumbers as desired. I usually slice them into rounds but you can also slice lengthwise. Pour the mixture over the cucumbers and toss well. For a little protein, you can sprinkle with peanuts, sunflower seeds, pumpkin seeds, etc… Enjoy!


 

Cabbage Apple Salad:

4 T mayo
4 T ranch dressing
1 cabbage, shredded
2 apples, cored and sliced (we like either Fuji or McIntosh for this recipe)
1 c zucchini, sliced
½ c carrots, sliced
dried cranberries, to taste

Combine all ingredients. Toss well to coat. Refrigerate for about 1 ½-2 hours prior to serving. Enjoy!

Sesame Cabbage:

½ c sesame seeds
1 ½ t salt
1 dried chili pepper
1 cabbage, chopped
1 c water

Dressing:
1 ½ T olive oil
1 dried chili pepper
pinch fenugreek
¼ t mustard seeds
1 t cumin seed
1 t salt

Roast the sesame seeds and one dried chili pepper over medium heat until browned. Remove from heat and cool. Once they have cooled, grind in a food processor along with ½ t salt.
Place the cabbage in a large saucepan of 1 c boiling water plus 1 t salt. Cook until the cabbage reaches your desired consistency (usually about 10-15 minutes). Drain the cabbage and place in your serving bowl. Add the ground sesame seeds. In a small saucepan, combine all of the dressing ingredients. Heat over low heat for 1-2 minutes and drizzle over the cabbage. Toss to coat. Enjoy!


Mayo-Free Coleslaw:
2 heaping c chilled cabbage, thinly shredded
1 tart or sweet apple, peeled, sliced
1 small carrot, sliced
½ small red onion, sliced 
1/4 c golden raisins 
4 T extra virgin olive oil 
1 T Champagne vinegar or apple cider vinegar
2 t agave 
1/2 t caraway seeds
1/2 t dill
a pinch of cumin
Sea salt and fresh ground pepper, to taste
Toss the shredded cabbage, apple, carrot, red onion and golden raisins into a large bowl and stir to mix. Drizzle with olive oil to coat. Sprinkle with vinegar, agave nectar, caraway, dill, cumin, sea salt and pepper. Toss to coat. Adjust the seasoning if needed. Serve immediately. Enjoy!
Kelly913
by on Jun. 30, 2012 at 6:48 PM

The flat leaf kale we had was called toscano.  There might be other vatieties too.  Where do you live that it's cool enough for kale and warm enough for cucumbers?

Thanks for the recipes! 

Quoting scapermom:

I've never heard of sunflower sprouts! Have you eaten them yet? Did they taste like other sprouts?

What’s In our Box this week (got mine on Wednesday):

Collards
Cucumbers
Kale
Red Cabbage
Scallions

The kale looks different then what I've gotten in the past. The leaves are flat not curly at the ends. Im planning on sautéing it with garlic & oil tonite. I served the cucumbers just plain sliced in salad and eaten alone as is. The collards I made with bacon, homemade turkey broth (it's what I had in my freezer), garlic, scallions, & a touch of brown sugar & splash of cider vinegar. Cooked it on low for over an hour. pretty yummy! I may try the mayo-free slaw recipe & bring to a party tomorrow. Never had cole slaw with red cabbage tho.

Here are the 'Favorite recipes for Cabbage and Cucumbers' from the farm:

Our Favorite Cucumber Sandwiches:

1 package (8 ounces) fat free cream cheese
1 cucumber, sliced
dried thyme, to taste
dried tarragon, to taste
dried parsley, to taste

Combine the dried herbs with the cream cheese. Mix well. Spread the desired amount of your herb cream cheese mixture on your favorite bread. Arrange cucumber slices. Enjoy!

Cucumber Salad:

½ c rice vinegar
1 T liquid aminos or soy sauce
1 T agave or sugar
½ t jalapeno pepper, finely chopped
2 t ginger root, minced
2 cucumbers, sliced (I leave the skin on but it is up to you)
½ red onion, finely chopped


Combine all ingredients except cucumbers making sure that the sugar dissolves. Slice the cucumbers as desired. I usually slice them into rounds but you can also slice lengthwise. Pour the mixture over the cucumbers and toss well. For a little protein, you can sprinkle with peanuts, sunflower seeds, pumpkin seeds, etc… Enjoy!


 

Cabbage Apple Salad:

4 T mayo
4 T ranch dressing
1 cabbage, shredded
2 apples, cored and sliced (we like either Fuji or McIntosh for this recipe)
1 c zucchini, sliced
½ c carrots, sliced
dried cranberries, to taste

Combine all ingredients. Toss well to coat. Refrigerate for about 1 ½-2 hours prior to serving. Enjoy!

Sesame Cabbage:

½ c sesame seeds
1 ½ t salt
1 dried chili pepper
1 cabbage, chopped
1 c water

Dressing:
1 ½ T olive oil
1 dried chili pepper
pinch fenugreek
¼ t mustard seeds
1 t cumin seed
1 t salt

Roast the sesame seeds and one dried chili pepper over medium heat until browned. Remove from heat and cool. Once they have cooled, grind in a food processor along with ½ t salt.
Place the cabbage in a large saucepan of 1 c boiling water plus 1 t salt. Cook until the cabbage reaches your desired consistency (usually about 10-15 minutes). Drain the cabbage and place in your serving bowl. Add the ground sesame seeds. In a small saucepan, combine all of the dressing ingredients. Heat over low heat for 1-2 minutes and drizzle over the cabbage. Toss to coat. Enjoy!


Mayo-Free Coleslaw:
2 heaping c chilled cabbage, thinly shredded
1 tart or sweet apple, peeled, sliced
1 small carrot, sliced
½ small red onion, sliced 
1/4 c golden raisins 
4 T extra virgin olive oil 
1 T Champagne vinegar or apple cider vinegar
2 t agave 
1/2 t caraway seeds
1/2 t dill
a pinch of cumin
Sea salt and fresh ground pepper, to taste
Toss the shredded cabbage, apple, carrot, red onion and golden raisins into a large bowl and stir to mix. Drizzle with olive oil to coat. Sprinkle with vinegar, agave nectar, caraway, dill, cumin, sea salt and pepper. Toss to coat. Adjust the seasoning if needed. Serve immediately. Enjoy!

 

Some Things Cookin' at my blog! 

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You must be a member to reply to this post.
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