Heading into our week 2 box, we were expecting many the same goodies as the first box. This is no time to start getting tired of the same veggies, but boy were we pleasantly surprised to see a jar of marinara sauce, made from the farms own tomato crop included! This week is going to be easy.
Tasty Contents
- 1 Bunch Bock Choy
- 1 Head of Lettuce
- 1 Jar Marinara Sauce
- 1/2 Pint Raspberries
- 1 Quart Snap Peas
- 1 Quart Zucchini
- 1 Bunch Spring Onions
Initial Reaction
Jar of Marinara Sauce! Made from their overabundant 2019 tomato yield. YES PLEASE! We also have a variety of go-to cooking methods for zucchini.
The Prepping
First things first, we needed to wash, dry and properly store the green stuff, to get it to last all week.
The lettuce we immediately rinsed and separated into small batches. Each batch we put into the salad spinner, and spun to help dry. Once all batches had had their turn, we dried out the salad spinner, put all the lettuce back into the spinner, secured the top and placed in the fridge for storage. There was so much lettuce, we had to gently force it all to fit. After a day or so of using lettuce, we figure it will all fit better.
The bock choy, spring onions, and zucchini were rinsed, dried, placed in a plastic produce bag, and put into the crisper section of our fridge.
The snap peas once again came in a plastic bag. These we just put directly into the fridge and plan to rinse as we use them. Similarly, we just put the raspberries into the fridge to wash as we use them.
The Planning
Last week worked out pretty well, when we preemptively set asides the green tops of the spring onions. So once again, we chopped off 75% of the tops of the spring onions and add them to our freezer bag of vegetable scraps.
Snap Peas
After last’s week use of snap peas in a saute, this week, we are just going to add them to salads and as veggie dippers for hummus. We aren’t sure yet if two people, who admittedly don’t love salads, can eat a quart of snap peas in under seven days. But, we are willing to find out!
Bock Choy
As in our Box 1: Spring Box post, we will be sauteing the bock choy with some spring onion in a simple dressing. The bock choy this week is a fairly small-medium sized plant, so using it as a simple side dish is easy.
Lettuce
The lettuce we got this seemed twice as dense as the lettuce we got last week! Maybe we’ll start weighing these items just to have a better measure of quantity. We are going to follow the same strategy as last week – make a salad most days and repeat the spring roll adaptation of the Yellow Split Pea and Green Onion Lettuce Wraps recipe from Thug Kitchen. We found that we were able to use a good amount of the spring onions, as an onion substitute. We also found the spring rolls to not be quite filling enough, so we plan to include baked, marinated tofu, in the spring rolls this time around. Another recipe from Thug Kitchen will make an appearance, the Ginger-Sesame Marinade Baked Tofu.
Zucchini and Marinara Sauce
There are just 3 small-to-medium sized zucchinis in this weeks box. The simplest thing we can think to do is cook up 1 pound of pasta, and use our zucchini spiralizer to create zucchini spaghetti. We’ll mix the zucchini spaghetti into the still hot-but-drained cooked spaghetti to soften it up and will add the jar of marinara sauce. We’ll probably also find a way to add some spring onion to this mixture.
Raspberries
We are not even a little worried about eating all the raspberries. 1 cup of raspberries can be thrown into a fruit smoothie, added to granola or cereal, or just eaten raw when passing through the kitchen. These will be gone in a day.
We feel this is a solid plan this week. And with farm fresh marinara sauce in the rotation, we can’t wait to get started!
CSAeats 