Fall CSA Week 5

Here's everything I got in my box! All items are listen below, starting at the top and moving left to right. Fall CSA Week 5

  1. Magenta head lettuce
  2. Mustard greens
  3. Swiss chard
  4. Sweet potatoes
  5. Roc d'or beans
  6. Italian parsley
  7. Sweet peppers
  8. Globe radishes
  9. Assorted eggplant

The radishes and green pepper were eaten as snacks.

I roasted the roc d'or beans one day for lunch which, I have to say, is quickly becoming my favorite way to cook them. So good!

Roasted Yellow Roc d'Or Beans

I roasted a lot of the sweet potatoes and we had them with fried eggs and a kale salad. I made a garlic-lemon tahini dressing for the salad and it was delish!

Fried Egg with Kale Salad and Roasted Sweet Potatoes

This dinner was actually plan C. The end result tasted good, but it looked mediocre at best. I roasted the eggplant and we had some leftover sweet potatoes from the night before. All of that went as as planned, but I was originally going to serve the eggplant and sweet potatoes with eggs. Then, I realized we were out of eggs, so I went with plan B: sausage. The only problem was, when I went to pull the sausage out to thaw it, I realized we didn't have any of that either. So, that brought me to plan C: ground pork. I added some Chinese five spice powder to the pork and made patties out of it. They actually ended up tasting really good, but the overall presentation wasn't my best work.

Ground Pork Patty, Roasted Eggplant, and Roasted Sweet Potatoes

Pizza night was the same thing it's been for a few weeks now (red pepper pizza) and I'm ok with that because it's delicious! These particular peppers tasted awesome! I'm not sure of the variety, but I'm a fan. The head of lettuce got chopped up for salad.

Red Pepper Pizza with Salad

We had egg biscuits this week, which is one of our favorite dinners. I sauteed the mustard greens as a topping and side dish. They were good, but I tried an experiment that didn't turn out so great. I was feeling a little lazy and decided to try cooking the mustard green leaves whole instead of stripping each one off it's stem and then chopping all the stems up. That was a mistake. It was just hard to chew the whole leaves, so I won't be taking that shortcut again.

Fried Egg Biscuits with Sauteed Mustard Greens

And we finish things off with my favorite meal from the week! Some grated sweet potato, chickpeas, spices, and a few other things all got mixed together to make patties. We ate those with the bagged Swiss chard and topped it with a spicy peanut dressing.

Sweet Potato Chickpea Burgers with Salad and Spicy Peanut Dressing