CSA - Week 2

As some of you may know, Blogger was down for a few days last week. That, my friends, is my excuse for the frightfully long delay in my posting. Yep. And I'm sticking to it!

So, as my previous post mentioned, our CSA has just recently kicked back into gear. Mr. Maestro and I have renewed our dedication to consuming 100% of our share each week - and so far {after one week} we're doing a great job! Wanna know what I ended up making last week?

Ok, you twisted my arm...

As excited as I was about the Sorrel Pesto, I had a last minute change in my game plan and decided to make this instead:

Sorrel Soup! Want the recipe? Click here
The soup was delicious, although Mr. Maestro and I decided that it would be great as an appetizer - perhaps served as a "shooter" in a shot glass. The taste was lemony and bright...or as I described it: "Green." Definitely worth a try, however, perhaps not the best consumed in large quantities.  I used some of our spring onions in place of the shallots.

We served it with some delicious savory roasted sweet potatoes and spring onions {tossed in olive oil and seasoned with a little salt, pepper, and some garlic powder prior to roasting} and a delicious chicken quarter. Hello, Chicken Quarter! Where have you been all of my {married/cooking} life! You are so CHEAP, and oh so tasty! I rubbed these bad boys down with a bit more oo {olive oil - extra virgin if you must know-  I am refusing to use RR's famous "EVOO" tag-line!}, and then sprinkled with a bit of salt, pepper, garlic powder, dried parsley, and some chopped fresh rosemary. They do still have skin {remove prior to eating to reduce Calories and fat}, but I rubbed the spice mixture up under the skin to be sure the meat was flavorful. I cooked @ 350 for about 40 minutes {or until the internal temp reaches 180}.  FEAST!

 And for dessert? Angel food cake with some of those yummy fresh strawberries!

I used the salad greens to make a couple of killer salads - and we enjoyed the fresh baked bread with a few different dinner meals. That wraps up week one of our CSA!

Now, on to week two!

I'd show you what came in our bag, but I seem to have deleted the photo! Oopsies!

I'll tell you instead.

We got more spring onions, more salad greens, more sweet potatoes, some radishes, some fresh rosemary, and a loaf of fresh homemade whole wheat bread!

We love radishes cut up and served with hummus. Want a great hummus recipe? Ok!
Try this one: 5 Minute Hummus

We have baked a few of the sweet potatoes and served with cinnamon {yum!} but we've roasted most of the so far.

The salad greens have made us some more great salads, and the onions have been used both cooked and raw.

I love the aromatic nature of rosemary and I've used it this week to season both meat and vegetables!

I still have a few ingredients yet to use before we pick up week 3 on Thursday!  Can't wait to see what's inside!