A little cuke!

This week's box was a lot like last week's:
1 bunch beets
1 fennel bulb
1 bunch Swiss Chard
1 bag English peas
4 summer squash
1 head red leaf lettuce
1 bunch Arugula
And...1 small cucumber.

The creative thing we did tonight was buy some marinated steak tips and had them on whole wheat pita. I piled sauteed zucchini, lettuce, tomato and tzatziki sauce on mine. So delicious!

I roasted the beets and fennel in the oven for this week's lunch. I'll have that with cooked lentils and goat cheese over greens.

We went shopping first since the truck was late with the drop off. If I had known about the cucumber I might have planned to make my own cucumber sauce for the pita.

First CSA box of Summer 2015 and Swiss Chard bundles

We picked up our first CSA box of the season yesterday. We had a good haul considering the season is just starting:

1 bunch Arugula
6 golden beets
1 head of red leaf lettuce
1 fennel bulb
4 squash/zucchini
1 bag of English peas
1 bunch of Swiss Chard
1 pint of strawberries

Last night we had salmon with some of the squash and leftover potato salad. I boiled the beets and took them to work with Arugula, goat cheese, lentils, and olive oil/balsamic dressing. Yummy! I found crumbled goat cheese from Vermont which has the best flavor ever.

Tonight I made Swiss Chard bundles. I created my own recipe.

I prepared 4 servings of brown rice.
Used my Dutch oven to boil water. Cleaned the Swiss chard then dipped the leaves into the water for like 15 seconds before submerging in an ice bath.

I diced onion, garlic and browned them with ground turkey. I tossed in some of the small Swiss chard greens, salt and pepper, and then cut up a tomato for more color. I added the rice on top.

Now I had to prepare the leaves to make bundles. I cut out the tough stem and tried to dry the leaves between paper towels.

Finally I piled a serving spoon size scoop of the rice/turkey mix onto each leaf and rolled it like a burrito.  I put the bundles in the Dutch Oven where I was warming some pasta sauce. Put the lid on and simmered for maybe 25minutes? The whole recipe took 2hours. So exhausting and so many pots to clean.

Tasted good served with shredded cheese on top. Bert still isn't a fan of Swiss Chard (but he managed to finish his bundle after I added the cheese). Not a good recipe for a weeknight or if you are cooking solo. I probably only needed one cup of rice. Suggest starting the wrap at the end where the stem was so that you finish at the top of the leaf where there isn't a seam (so the rice mixture doesn't fall out).