I have a confession.
I have not been consuming veggies like my body needs and wants. Most of my veggies have been consumed in green monster form, but that was more of a cry for sweet and icy deliciousness than greens.
And the more bread/meat/cheese centric meals I eat…the more I want. It’s like an endless vicious cycle.
My CSA share to the rescue!
For those of you who are not familiar with CSA’s — CSA stands for Community Supported Agriculture. It’s an easy and fun way to support local farms, buy what’s in season, and challenge your cooking abilities by working with new-to-you produce. You typically pay for a full box or half box of produce for a specified number of weeks. And just like if you were farming the produce yourself, if there is a good harvest, you’ll get more in your box and if the harvest is poor, you won’t get much that week. How’s that for being connected to your food?
My CSA is Coldwater Creek Farm in Concord, NC, just north of Charlotte. Not only is Cold Water Creek Farm certified organic, they also have a drop off point only about a mile from where I live. It’s almost exactly halfway between my condo and my new house so it’s super convenient.
In an effort to up my veg-o-meter, I’m going to make a conscious effort, for the remainder of this week and next week, to get as many vegetables on my lunch plate as possible.
And to hold myself accountable, I’m going to share it with you.
I have a feeling you’re going to be seeing a lot of these guys: kale, arugula, bok choy, spinach, tat-soi (Chinese spinach), and rainbow chard.
My concotions won’t be recipes per se, because who has time to cook at lunch? But, one of the things I love most about reading three times a day bloggers is to get lunch ideas. I feel like Foodie Fresh is always a work in progress, but this is something I want to continue to give readers: healthy eating ideas.
Let’s have a look at what I came up with today.
The all too famous huge jass salad. A salad almost worthy of the Whole Foods salad bar.
It had:
– spinach (CSA)
– romaine
– Persian cucumbers
– carrots
– raw peas
– a veggie skewer, left over from a book club I attended the night prior
– Sabra garlic hummus
– avocado
– TJ’s teryaki tofu
– cherry tomatoes
…and the kitchen sink.
No seriously, I stopped myself before I added anything else. I had to remind myself that I only have an hour for lunch.
Highlight of the salad: TJ’s already baked tofu (so easy and so good!)
Big fat fail of the salad: the avocado
…it was just so wrong, and not in that “if avocado is wrong, I don’t wanna be right” sort of way. It tasted foul.
Well, at least I got in my greens!
Any good suggestions as to how to use any of my CSA greens in something quick and easy for lunch? Links are welcome!