It’s Week 8 of Dinner Plans and we are slowly turning our attention to spring. It’s CSA Week across the country and I’m teaming up with the CSA-Innovation Network to highlight farm CSA subscriptions and how we can support our local farmers and growers by participating in one this year.
For many farms, this is the kick-off point to sign ups so they can plan their growing season accordingly. For us, we’re joining the Spring CSA share with Stepping Stone Farm and continuing our year-round subscription to Riverdog Farm. I’ve felt so fortunate to find two incredible fruit and vegetable CSAs for our family. If you’re local to me in Napa Valley, I encourage you to check them out and to sign up for Stepping Stone before their sign up window closes. Spots are limited and Patrick shared they’re moving to weekly pickups! I am looking forward to all the delicious spring produce.
Seasonal Cooking Tip: DIY Citrus Simple Syrups
When it comes to seasonal cooking, this year I’m sharing a weekly tip here focused on preparing ingredients, preserving foods, and kitchen hacks that help you save time.
This week we’re talking about citrus season. Blood Oranges, Meyer Lemons, Navel Oranges, and more are prominent both in our CSA boxes and at the farmers market. I’m partial to blood oranges both for their floral fragrance and their beautiful color. I love the zest in these scone but I also love making simple syrups for mocktails or cocktails. They’re also great in teas or in baked goods.
To make a citrus simple syrup, we’ll use the ratio of 1:1. Start with 1/2 cup of citrus juice and 1/2 cup of granulated sugar. Pour both the sugar and the citrus juice in a small saucepan. Bring to a simmer over medium heat and stir until sugar dissolves. Cool to room temperature. Pour syrup into an airtight container and store in the refrigerator for up to 2 weeks.
Dinner Plans for Week 8
We picked up our Riverdog Farm and Stepping Stone Farm CSA boxes this week. It’s our final Winter CSA box pickup for Stepping Stone though I already signed up for Spring which will resume in April. I’ve got lasagna plans for the chard, DIY salad mix, and a soup idea with the potatoes and collard greens.
Here’s what we picked up for our CSA shares this week:
Riverdog Farm:
- Navel Oranges
- Cauliflower
- Yukon Gold Potatoes
- Collard Greens
- Beets
- Arugula
Stepping Stone Farm:
- Savoy Cabbage
- Autumn Frost Winter Squash
- Rainbow Swiss Chard
- Cimarron Winter Lettuce
- Napoli Carrots
- Japanese Negi
Our Game Plan for Dinner this Week:
Sunday: Lasagna with Swiss Chard and Ground Beef
Monday: Roast Beet and Arugula Salad with Citrus Vinaigrette (recipe idea here)
Tuesday: Chipotle Marinated Cabbage with Mantequilla Beans and Sonora Flour Tortillas
Wednesday: Lamb Ragu with Roast Cauliflower Purée
Thursday: Creamy Potato Soup with Braised Collard Greens and Bacon Bits
Friday: Braised Lamb Shank Tacos
Saturday: Pizza Picnic with Black Truffle Spread, Fior di Latte, and Arugula
From favorite recipes to new things with a wide variety of ingredients, cooking delicious food with our CSA definitely gets us out of a dinner rut and reduce food waste. I share meal ideas for our busy weeks with our weekly newsletter. Finally, Subscribe to our weekly newsletter to be in the know when they’re live. 😉
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