Real Food Sunday – Getting a Head Start

The CSA deliveries from Pinckney’s Produce have FINALLY started up again, hooray!

Which means lots of yummy options for this week’s meals. The first delivery included arugula, bok choy, collard greens, spring onions, and strawberries. The strawberries, of course, only lasted about a day. They were delicious!

My menu for the week includes

* Collard Greens with Tomatoes (you can get the recipe on the Pinckney’s site)
* Sautéed Bok Choy and Arugula
* Zoodles with Garlic and Mushrooms

I’ll also roast a whole chicken stuffed with lemon and rosemary. And I’m baking bread with almonds and apricots.

The bread is dead simple. Flour, salt, yeast, and water with whatever mix-ins you care to try. You let it rise overnight then bake it in a cast iron dutch oven.

You can find the recipe here.

So far I’ve made it with lemon and gruyere, and with roasted garlic and Parrano.

To get a head start, so tomorrow’s not so busy, I cooked the collards dish and packed that part of my lunches. Tomorrow I’ll do the rest.

Until next time.


Apricot Almond bread ready to rise

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