CSA: Month Four

Month #4 of our adventures with a CSA began with us still being out of town, so this menu may be a little brief as well since we missed a couple of pick-ups. Combine that with the advent of school and a seemingly weekly repeat of fruits and vegetables, and it should come as no surprise that there will be few new recipes.

Regardless of any and all excuses, the following is what we've been having for dinner lately:

Thai Basil
Basil Pesto
Dried Basil (that I try to sneak in whenever I can)
Stir Fry (with spinach, sprouts, peppers, onions, mushrooms, broccoli, and stew meat)

Eggplant
Grilled Eggplant (sliced and covered in olive oil and spices)

Malabar Spinach (spinach leaves on a big reddish-purple vine)
Stir Fry (with basil, sprouts, peppers, onions, mushrooms, broccoli, and stew meat)
Tortellini Soup (the actual recipe we used was from the grocery store magazine, but this one from the website is pretty close; we used fresh spinach instead of frozen and diced tomatoes with garlic instead of stewed)
Spinach Quesadillas (with refried beans and cheese)

Sunflower Sprouts
Stir Fry (with spinach, basil, peppers, onions, mushrooms, broccoli, and stew meat)

Asian Pears
Sliced (and eaten like an apple...or a pear)

While this month was merely a continuation of the Thai basil trend, it was when we realized we're not big Thai basil fans (it tastes a little like black licorice). So, either the basil in our fridge is going to end up in our compost pile or we're going to have to learn how to cook Thai food. Stay tuned...