WIAW in the Future
How is it Wednesday already? This week has been long, but at the same time is flying. Because of scheduled school events, I have had no good days to take pictures of my food. (Not really appropriate to explain to your professor over a lunch meeting why you are photographing your vermicelli bowl…) Don’t wanna miss out on Jenn’s party though! So for this week, I am switching it up a little bit. Instead of showing you what I have been eating, I will share what I will be eating!
I got my Boston Organics delivery today. It is like Christmas every other Tuesday! I love getting home and finding a big box of produce, love having a full fridge of healthy food, and love that it is mostly local and all organic. I usually get half fruits and veggies, but I am still stocked up on a bunch of apples and clementines from the grocery store, so switched to the 2/3 veggie box for the week. In the box this week:
- 3 small delicata squash
- 2 yellow onions
- 2 big beets
- head of lettuce
- bunch of kale
- 3 big carrots
- 1 large tomato
- clamshell of basil
- 3 apples
- 2 plums
- 4 bananas
- 1 bag cranberries
Many of my friends are curious about how I cook through a box in a week, having been recent CSA or Boston Organics customers themselves, or skeptics of a program like this. I get my box every other week, supplementing the later part of the last week with some frozen veggies, and adding a few bulk seasonal fruits (either through the delivery program or from the grocery store) to round everything out. I find this to be the perfect system for me, but starting a program like Boston Organics will take some experimenting with how much you eat, how often you want your delivery, what you want your mix to be, etc.
Here are some thoughts of what I will make from my produce box this week…
- Miss Smart’s Stuffed Delicata Squash
- Frugal Feeding’s Thai Carrot Soup
- My own kale salad with roasted beets
- A stovetop cranberry jam – anyone know a good recipe?
My mind is easily changed, though! Have you made anything lately with these veggies that was outstanding? Let me know in the comments section below!
One thing my mind can’t be changed over… how to use the basil. It is already gone! I made Chelsey’s vegan pesto, which I am nicknaming the poor student’s pesto. My classic pesto can become quite pricey thanks to the fancy cheese and pine nuts, and this is a nice weekday alternative for a pesto craving. I cut down a bit on the olive oil and added a big scoop of hummus for creaminess, but otherwise kept the recipe the same. I mixed this in with some leftover broccoli and diced tomato (from last week’s farmer’s market trip) and some angel hair pasta. This will definitely be a favorite spread/sauce from now on!
Question: What will you be eating this week? Any ideas for my box? Like I said, my plans are flexible!