2013 - CSA Season - Week 2

So, this week, we brought home 8 oz shelling peas, 1/2 dozen eggs, 6 oz bunch radishes, 12 oz bunch kale, 8 oz bunch Swiss chard, and 8 oz salad greens.  

 We did very well using all our veggies last week.  With the spinach, Brad made chicken Florentine served with a side salad using the mixed greens.  The snap peas were sauteed and served as a side dish on another night.  We used the eggs for breakfast and for a chef salad.  We tried out a new recipe to see if we couldn't convince ourselves to enjoy kale, and low and behold, it worked!  We served it with it with a side salad.  The dish is pictured below.  

At the end of the week all that remained was the bunch of radishes.  I'm thinking we might try pickling or making a relish with them.  

Here's to another great week of local, organic produce!