Local Box Meal Plan: March 1-5

This week, we’re getting green onions from Lundgren, collards from Gordon Taylor, beets and mixed salad greens from My Father’s Farm, tomatoes from Village Farm, spinach from Naegelin, cabbage and broccoli from Acadian, herb from Pure Luck, and limes from G&S Groves.

So I’m making:

  • Rosemary flatbread pizza with tomatoes and fresh mozzerella (I made the rosemary flatbread last week, but I didn’t realize that the oven needed to be cleaned before I could bake anything. So I stuck it in the freezer for another time. Looks like it’s this week!)
  • Collard and cabbage soup
  • Raw beet and spinach salad with lime vinaigrette
  • Steamed broccoli with lime and green onions (similar to how I made this okra)
  • Green salad

I’m not sure how I’ll use the herb yet, but I’m sure I’ll have some ideas when I see what it is.

My sister was nice enough to give me a gift certificate to Williams Sonoma for my birthday (along with some pink sponges — she knows me so well!), and I used it to purchase a new mandoline (my old one wasn’t too user-friendly). I’ve been wanting to make a raw beet salad for a while, and a new mandoline is a perfect excuse.

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