Week 14 - Different Names for the Same Thing

Though we're definitely stating to see more summery fare, there continues to be a lot of greens in the box each week.  This week, the grown ups are thrilled to have tatsoi, swiss chard and basil - along with lettuce - in the box, but so many leafy greens tend to elicit a 'more of that, again?' type of response from the boys.  I've definitely found recipes that they've have eaten and even enjoyed, but we're fairly early on in this process to be using the same recipes over and over and over.  One of the goals of all of this is to build a repertoire of recipes for these vegetables to give us a great variety throughout the year.  So, while they may think I'm giving different names to the same thing, I'm not trying to pull a fast one on them.  I want them to know what they're eating, but it make take several tries with a particular ingredient to find a recipe that creates the best collective eating experience for all of us.

In the box this week

(top) lettuce, swiss chard, tatsoi, basil

(bottom) radishes, green garlic, green beans, summer squash, blackberries, navel oranges

(eaten before photographed) strawberries

Meal plan for the week

Sunday: Blackberry Squash bread and spicy Radish salad amongst our brunch fare; Strawberry-rhubarb pie for dessert (my husband's favorite for father's day)

Monday: Pesto (using Green Garlic and Basil) with pasta, Green Beans and potatoes

Tuesday: pork tenderloin and Tatsoi with pine nuts, parmesan and Green Garlic

Wednesday: steaks and Swiss Chard with chickpeas and couscous

Thursday: Squash and asparagus strata

The most exciting part of this week?  We get to visit the farm on Saturday!  It will be so fun for all of us to see where our food has been growing, and learn more about what's headed our way this summer.  They'll even feed us a meal while we're there... maybe I'll pick up an idea or two??!!
This week's title is inspired by the song of the same name by Death Cab for Cutie.