The first week of the CSA (community-supported agriculture) box is inevitably the one in which members are at their most ambitious. After all, we’ve been waiting patiently, having already sent in our check and signed up for our volunteer shifts, for the season to kick off.
That ambition is what led me to make a from-scratch lasagna that showcased some of the beautiful greens — kale and chard — that were in our week one share. I’ve included that recipe in this week’s post, but before we can get to it, let me tell you what else I received in my box!
Week 1 Haul:
- Arugula
- Red romaine lettuce
- Bok choy
- Rainbow chard
- Dinosaur kale
- French breakfast radishes
- Baby bunched garlic
- Scallots (shallot greens)
- Bundle of thyme
Tomato Count:
This week: 0
Season to date: 0
What I Made (Italics represent CSA vegetables used)
- Lasagna with chicken sausage, mushrooms, rainbow chard and dinosaur kale
- Grilled chicken caesar salad with red romaine lettuce
- Pork stir fry with bok choy, scallots, baby garlic, celery and bell peppers
- Arugula salad with lemon, parmesan and kosher salt
- Radish and avocado salad
