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CSA Saturday: Week 12

I just got home from the Healthy Living Summit and I feel completely rejuvenated, inspired and overall excited about all of the amazing things I learned this weekend.  I have so many new ideas that I can’t wait to put into place!  I will be posting recaps all week so stay tuned for that.

It was so fun to come home from a conference about healthy food and wellness to my weekly CSA basket!  I’m more energized than ever to make this wonderful produce into a healthy meal for Barry and I.  (BTW…thanks B for picking up the basket!)

Yellow Squash, Beet Greens, Tomatoes, Eggplant, Carrots & Corn

This week’s basket is the best of what the summer has to offer…pure, healthy, deliciousness!  Today we learned a wonderful Tomato Basil Soup recipe from Wild Harvest that had roasted tomatoes, caramelized onions and fresh basil…that is definitely what is going to happen with these tomatoes.  Thank you Kim & Genie for all of your insight!

Since I have so much frozen corn from Corn Fest 2012, this will purely be eaten off the cob most likely next to a nice beet green salad with shredded carrots and goat cheese.  The eggplant…I’m not sure.  I’d like to do something creative with this.  Any ideas for the eggplant?  And then once again there is the dreaded squash that I can’t eat, but I will find a good home for it :)

Loving the basket this week and I can’t wait to dive in!  What would you do with this basket?

4 Responses to CSA Saturday: Week 12

  1. mmmm tomato basil soup sounds sooo good! and corn too! We have to get groceries in a bit here so I think I’ll definitely pick up some corn. Maybe you could make an eggplant lasagna? that’s the first thing that comes to mind for me.

    BTW, can’t wait to hear about the heathy living summit! That is something I would definitely love to go to!
    marci recently posted..Everything is bigger in Texas!My Profile

    • Running at Disney

      Great idea Marci!
      The summit was wonderful!! You should definitely go next year…it would be a lot of fun!

  2. I slice up the eggplant, brush them with a bit of oil, and stick them on the grill for a few minutes per side. Then layer them into an eggplant stack (you can sprinkle a bit of Parmesan cheese between the slices), and drizzle a bit of balsamic vinegar on the stack. Yummy!

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