Another week, another gorgeous farm box! I forgot to go in and customize our order, but was pleasantly surprised by our delivery nonetheless.

Here’s what came this week:

  • 1 Lb Assorted heirloom tomatoes
  • 1 Head lettuce
  • Celery
  • Kale
  • 1 lb gypsy peppers
  • 1 bunch purple carrots
  • 1/2 lb shallot
  • 2 lbs zucchini

When the farm box arrives, it is like opening a birthday present…what will it be? And what shall I do with it? I will often take the packing list and write notes next to each of the items of all the things I want to make or can make or will make with the fresh produce. So many ideas…so many delicious things to make! When you’re using quality ingredients, it’s really hard to go wrong.

Here’s where I went this week:

Paleo Chicken Curry Over Zucchini Noodles

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Paleo Friendly Cream of Celery Soup

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Maple Roasted Purple Carrots

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Sautéed Kale with Shallot and Paleo Parm

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Roasted Gypsy Peppers: Here’s an easy recipe for ya! Preheat oven to 400. Wash and slice up those gypsy peppers. Lightly coat in olive oil and sea salt. Pop in the oven for about 15 minutes. YUMMMM on salads, as a side, or…endless possibilities?!

I also used the lettuce for ad hoc salads throughout the week and some of the zucchini and tomatoes into a little zucchini noodle “pasta” dish. Those shallots have really gone a long way and I still have a bunch left! So many shallot! What’s a gal to do?! Fortunately, they have a decent shelf life so they’ll be added to more recipes this week.

Can’t wait to see what’s in store for next week — more local, in-season, bright and colorful veggies means more healthy recipes to come! Hooray!

Looking for a CSA near you? Here’s a helpful link. Type in your zip code and magic! All the CSAs (or at least most of them!)!