Our CSA was so massive, I couldn’t get it all in one photo! So I pulled up a chair for an overhead shot…
Which barely shows things off any better.
There were FIVE heads of leaf lettuce, a head of cabbage, two bunches of kale, a bunch of chard, green onions, rutabaga, carrots, fennel, beets with their greens, and honestly, maybe more than I am forgetting!?!
As you can see, I’m still working my way through the weekly spaghetti squashes!
There’s nothing I love more than an overflowing fruit bowl. Or, in our case, fruit platter. A year or so ago I got a huge serving platter to use as a fruit bowl, because the one we had never held close to enough…and yet, it’s still not big enough. Now I’m contemplating ditching a fruit bowl altogether and just piling our produce on the counter. It’s not much different than what I currently do anyway!? It takes up most of the island and I don’t love the look of the clutter, but I don’t really know what else to do about it.
If you have a good solution for storing massive amounts of fruit and vegetables (not in the fridge) please share!
Talk about eating the rainbow!
I think Dr. Greger would be very pleased with this salad. After all, he says to pick the most vibrant produce you can – from the deepest reds to the brightest oranges – find the ones with the most color because those will have the most antioxidants.
Full disclosure, I’m not sure what was up with this butternut squash being yellow on the inside. Maybe that’s why it was in my “imperfect” produce delivery…but anyway, it’s adding to my rainbow nonetheless.
This salad was kinda like a Spring twist on the vegan Winter salad, although I don’t know if I was as into the combo of strawberries and squash.
My latest lettuce obsession is frisee.
I can’t get enough of it! And since Kyle’s out of town, I am getting it all to myself, so the one head is lasting a long time.
On the top left, I made a Thai salad with Nugget’s dressing and Vietnamese meatballs. I also added it to my usual vegan Winter salad with kale. And then I made it into a side salad with balsamic vinaigrette with my already overflowing bowl of quinoa and sauteed cruciferous veggies.
The kids wanted bacon and romanesco for dinner (we had two bunches in our imperfect produce box) so I added in broccoli and served it over quinoa.
Done and done.
At the last minute, I decided that frisee was calling my name, so I piled it atop everything already in my bowl and poured on some dressing.
Perfect addition to the meal.
While I’m not sure I’ll ever go back to being entirely vegan, I certainly love all these veggies making up the bulk of our diets.
I think you need a fruit stand tower. But maybe go beyond that with a wedding cake/cupcake tower. Those go up to 6 tiers or so and you can make it the focal point of your island. Also, I need frisée in my life.
I have to tell you that reading your blog convinced me to sign up for a CSA a few weeks ago. I’m so excited for our first pickup!
We have the same problem with our overflowing produce bowl…I’m contemplating just getting a second one 🤷🏻♀️
I’m buying bacon this weekend and making a bowl with quinoa and broccoli. I love that you love salads and all the different variations of goodness you make. ❤️
I actually keep my potatoes in a cool cupboard instead of on the counter. Look up “glass shadow box”, they make wide shallow ones and that would help corral the situation and be pretty to look at.
That’s the most insane CSA delivery EVER. Out. Of. Control. Spring must be lettuce season! Somehow i could take or leave frisee, something about the texture reminds me of eating hair…? Dunno. I won’t pick it out, but also won’t buy a bunch.
And whatever, if vegan meals work for you and the family even just once a week the environmental/health/etc benefits are still certainly valid.