February 25 - March 5, 2015

In the box:
1 Broccoli (1.0 lbs) - R
1 Cabbage, Savoy (1.0 head) - Su
1 Kale, Green Winterbor (1.0 bunch) - T
1 Cauliflower, Romanesco (1.0 head)
1 Apples, Fuji (1.0 lbs)
1 Garlic, Green (1.0 bunch)
1 Collard Greens (1.0 bunch) - T
1 Carrots, Bunch (1.0 bunch)
1 Parsnips (1.0 lbs)
2 Lemons, Meyer (1.0 lbs)
1 Chard, Rainbow (1.0 bunch) - M


In the fridge:
Green Garlic
Lemons - Su (& Finally Juice them!!!)
Kale - W
Parsnips - M
beets - R
bell pepper - R
cilantro - F, T
butternut squash - R

Shopping List:
dill
brown lentils
feta cheese
eggs

Menu:
Wednesday - Green eggs
Thursday - Co-op lunch - beet brownies, Dinner: Broccoli, Bell Pepper & Bean Stuffed Twice Baked Potatoes
Friday - Multicultural Night @ RiTechA
Sunday - Egyptian Mashy Crump, Egyptian lemon chicken
Monday - Lentil Soup (crockpot) - add parsnips and use chard instead of spinach
Tuesday - 'Taco' Tuesday - Green Enchiladas
Wednesday - Egyptian Lentils and Rice (crockpot)
Thursday - Cauliflower Risotto

Recipes:

http://www.food.com/recipe/egyptian-style-stuffed-cabbage-leaves-mashy-crump-194768

http://www.khanapakana.com/recipe/ca09c1f3-cd08-458d-85a1-a7cf0ae52734/egyptian-lemon-chicken-with-parsley

http://www.kalynskitchen.com/2013/01/slow-cooker-greek-lentil-soup-tomatoes-spinach.html?m=1

http://theprettybee.com/2012/06/crockpot-recipe-egyptian-lentils-and.html

http://www.lesrecettesdejuliette.fr/article-risotto-de-courge-butternut-et-de-chou-romanesco-au-cidre-120933112.html

February 18-25, 2015

In the box:

1 Kale, Various (1.0 bunch)
2 Apples, Fuji (1.0 lbs)
1 Garlic, Green (1.0 bunch)
1 Cilantro (1.0 bunch) -T, Freeze
1 Carrots, Bunch (1.0 bunch) - R
1 Beets, Red (loose) (1.0 lbs) - R
1 Lemons, Meyer (1.0 lbs) - Juice
1 Crushed Heirloom Tomatoes (1.0 jar) - Pantry
1 Broccoli (1.0 lbs) - F


In the fridge:
Parsnips - S
Kale - W
Beets - R
Lemons - F
Celery
Savoy Cabbage - S
Butternut Squash
Ginger - S

Groceries:

Polenta
Bell pepper

Menu:


Wednesday: Green Eggs with Kale

Thursday: Beet Lentil Burgers (buns in freezer), Carrots, Beet Muffins

Friday: Broccoli Polenta Sticks, Mini pizzas, lemonade (juice lemons)

Weekend Ideas: Slow Cooker Sweet and Sour Chicken with parsnips and cabbage

Monday: Butternut & Kale Chickpea Curry

Tuesday: Fish Tacos with cilantro sour cream

Recipes:
http://www.sproutedkitchen.com/home/2013/3/26/smoky-beet-burgers.html

http://janeshealthykitchen.com/chocolate-brownie-superfood-bars/#.VOTZi_nF98E

http://chefthisup.com/recipe/6151/finger-food--baked-broccoli-polenta-stic/

http://realmomkitchen.com/10947/slow-cooker-sweet-and-sour-chicken/

February 12 - 18, 2014

In the box:
1 Lettuce, Various (1.0 head)
1 Kale, Various (1.0 bunch)
1 Cauliflower, Romanesco (1.0 head) - R
1 Apples, Fuji (1.0 lbs)
1 Garlic, Green (1.0 bunch) - R
2 Carrots, Bunch (1.0 bunch) - R
1 Squash, Butternut (1.0 each)
1 Beets, Red (loose) (1.0 lbs)
2 Onions, Red OR Yellow (1.0 lbs)
1 Lemons, Meyer (1.0 lbs)
1 Chard, Rainbow (1.0 bunch)

In the fridge:
Chard
Parsnips
Kohlrabi

Menu:
Wednesday - make fudge
Thursday: Pork Schnitzel, cauliflower, beet mashed potatoes, and kohlrabi soup
Friday:  Butternut Quinoa with Kale
Saturday: V-day meal, surf & turf, carrots, mashed potatoes
Sunday:  Dinner out - Sushi!
Monday: Pasta with homemade Butternut sauce
Tuesday:  Taco Tuesday (Veggie Base - Kidney Beans, Parsnips, Onions)

http://oldschoolpastry.pastrysampler.com/college-fudge-vassar-smith-college-and-wellesley/
http://www.simplyquinoa.com/butternut-squash-quinoa-risotto/

Thanksgiving Week 2014

In the fridge:

Fennel (2)
Carrots
Celeriac
Potatoes
Sweet Potatoes (2 bags)
Kale
Beets
Swiss Chard
Dandelion Greens
Leeks
Green/Yellow Peppers
Lettuce
Cilantro
Butternut Squash (3)
Pumpkin

Saturday: Potato-Fennel Gratin, Butternut squash/Kale Mash, Roasted Meat, Salad
Sunday: Fennel Leek Soup with Homemade Bread
Monday: Veggie Lasagna (Swiss Chard, Carrots, Green peppers, leeks)
Tuesday: Pomegranate Jam, Beet Dandelion Green Risotto, Beet Brownies to Freeze
Wednesday: Pumpkin Cheese Pie for Thanksgiving, Celeriac Lentil Dal
Thursday: Turkey and Stuffing (Sausage Sage and Artichoke-Cranberry-Apple Stuffed Butternut squash)

August 22 - 27, 2013

In the box:
Arugula - R
Broccoli OR Broccolini - Su
Carrots - M

Chard - T
Cucumbers - Sa
Dry-farmed Tomatoes
Lettuce - Sa
Peppers, Sweet (4 red, 3 yellow) - 1RedSa
Spinach - Sa
Summer Squash (2 green, 2 yellow)

In the fridge:
carrots - Sa
arugula - R
mizuna - Su (Quinoa cups)
kale - F
broccoli - Su
2 yellow squash - 1M
5 zucchini - 1F, 1Su, 1M
1 green bell pepper
1 red pepper
3 long red peppers - 3T
3 yellow pepper  - 1R,
1 green-red long pepper
padrone - Sa
tomatoes - Sa, T
onions - 2Su, T
5 leeks - 2Su
scallions - R
garlic - Su, T
potatoes - Su, T

Menu/Preservation Plan:

Thursday - Green eggs with arugula and peppers, mince arugula for freezer
Friday - Green granola bars (get dates and strawberries and flax at grocery store after preschool), Bean Fajitas with peppers, onions, tomatoes, Zucchini, cut extra peppers for blanching and freezer
Saturday - grilled padron peppers, pickle the rest, something on the smoker, honey carrots, salad
Sunday - Potato Soup (add broccoli & nutritional yeast), make quinoa cups for breakfasts (add Mizuna), Blanch extra broccoli and freeze
Monday - Zucchini/Squash pasta with tomatoes
Tuesday - Potato Chard Enchiladas, Zucchini/Green Cookies (with leftover greens from the week)


Recipes:

http://www.greenthickies.com/raw-granola-bar-recipe/

http://www.liveearthfarm.net/pickled-padron-peppers/

http://www.care2.com/greenliving/creamy-potato-leek-soup-vegan.html#

http://iowagirleats.com/2012/02/16/mini-ham-cheese-quinoa-cups/ (add greens)

http://www.skinnytaste.com/2013/07/sauteed-julienned-summer-vegetables.html

http://www.theculinarylife.com/2009/vegan-enchilada-recipe/

June 5 - 11, 2013

In the box:

Basil

Beets

Broccoli

Cabbage, Napa

Cauliflower

Kale

Lettuce

Onions, spring

Potatoes +

Strawberries

In the fridge:

Summer Squash/Zucchini

Carrots

Lettuce

Bok Choy

Potatoes

Cabbage

Groceries:

Skirt, Chuck Steak OR Ground Meat for Pasties

Picnic Food for Friday (Coleslaw

Goat Cheese

Beans

Tofu

Hot Dog/Hoagie Buns

Menu:

Wednesday: Beet Salad with Beans

Thursday: Co-op: Zucchini Potato pancakes

Cornish Pasties (taste test and freeze for party)

Friday: Picnic: Basil Lemonade (Make Thursday), Salad

Dinner: Broccoli Pasta 

Saturday: Smoked Pork Roast, Steamed Cauliflower, Grilled Onion Potatoes, Salad

Sunday: Sausages or Hot Dogs, Coleslaw, Salad

Monday: Pork Burritos with leftover Pork Roast, Shredded Cabbage

Tuesday: Veggie Stir Fry, California Rolls with Kale

Recipes:

http://allrecipes.com/recipe/beet-salad-with-goat-cheese/

http://www.farmgirlfare.com/2012/11/recipe-traditional-english-cornish.html

http://www.epicurious.com/recipes/drink/views/Basil-Lemonade-238928

May 21 - 29, 2013

In the box:
Asian greens, Pac choi
Basil tips
Beets
Broccoli
Green garlic
Kale
Lettuce
Radishes
Spring onions
Summer squash
Strawberries

In the fridge:
pac choi
summer squash
cabbage
carrots

Groceries:
OJ
Snack food

fruit
hot dogs (for RJ's picnic)
Potatoes
Cheese

Menu:

Tuesday: Chicken Tacos with shredded cabbage & sauteed summer squash
Wednesday: Beet Salad, baked fish
Thursday: Broccoli and Quinoa with nutritional yeast, minced kale, and carrots
Friday: Summer squash/potato pancakes, applesauce
Saturday: Bok Choy slaw, BBQ Beef Short Ribs, Salad
Sunday: Homemade Tomato & Basil Pizza, Salad
Monday: Stir Fry with Bok Choy and carrots
Tuesday: Enchiladas, with leftover minced greens & spring onions

Other: Pickle and can radishes (might make a good "potion" ingredient for RJ's birthday party decorations)