“Veggie Madness”

That’s the way I usually put CSA prep on my to-do list. I turn into a kid in a candy store or an overactive puppy – SO MANY VEGGIES. WHAT TO DO WITH ALL OF THEM?!?

Often, I take a picture of the week’s share laid out on my table. It’s a great way to really see and enjoy the abundance. I didn’t do that this week, though I did get a picture of the wagon loaded up with my kid and my share…

Tuesdays are tricky for dinner. CSA pick up starts at 2 pm. We often don’t know what’s coming in the share until Monday evening or Tuesday morning. Add in an active preschooler, and there’s not a lot of time to work my magic on the share and turn it into a complete dinner. I try to make an easily accompanied protein that I can make fit into whatever vegetable landscape I end up with. Today was one of those days.

I made “Beer Chicken.” I’ve long since lost the link where I learned to make Beer Chicken, but the author of that blog post asserted quite heavily that she was not providing a recipe, but a method of preparing chicken, up to you to customize. This redefines easy: take chicken thighs, place them in the bottom of the slow cooker, sprinkle them with spices of your choice, pour in one bottle of beer, then cook on low for 8 hours.

It works. Every time. Tonight was smoked paprika, onion powder, garlic powder, and a little kosher salt. The beer was 16 Mile Tiller Brown.

DELICIOUS.

On-site today, there were plenty of jokes about taking a break from salad. We’ve finally hit deep summer, where lettuce stops being abundant thanks to the heat. I genuinely did not expect to find myself going home and making… well… a salad. But we got arugula, and it was delicious! Arugula, tomatoes, cucumbers, feta, walnuts… and we dressed it with a homemade dressing: parsley, basil, garlic, oil, garlic vinegar, brown mustard, and maple syrup. YUM.

I intend to typically include a list of what’s in the share. You’ll get that in tomorrow’s post; tonight, I’m very tired. I’ve been munching some ground cherries and sipping some wine while writing this post. I have blanched carrots to get in the freezer, kale to chop and freeze, and then it’s off to bed for me. Look for a list of the bounty, an explanation of what the heck ground cherries are, and a dinner featuring eggplant tomorrow.

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