We have been operating our CSA for 10 years now and over that time we have seen subscribers come and go, but on the whole our most loyal customers have been with us from day one. They are your typical foodie types and can manage to use up every morsel of produce we put in their box. They look in their box every week and think of what they can make for the week that best uses the produce and gives them a variety of meals throughout the week. It's about planning the weekly meals based on what's in the box.
Here's my weekly meal plan based on this week's box.....
Last night was our farm community weekly shared meal. I made this rice and vegie pie. Another member made a garden salad and another made a couscous salad. This served 6 adults with most vegetable ingredients sourced from individual CSA boxes.
Rice and Vegetable Pie
2 cups cooked brown rice (sometimes I use leftover rice ) cooked in stock
2 cups grated or finely chopped seasonal vegies. I always include mushrooms.
1 cup grated cheese
2 tsp. curry powder
1 tsp. herbs of your choice.
Combine all ingredients in a large bowl and mix thoroughly. Place in pie dish and top with extra cheese if you like. Bake in moderate oven for 45 mins. or until firm.
Can be served hot or cold. Great to take on picnics and such.
I used one of the zucchinis, tatsoi, eggs and herbs from the box plus carrot, onion and mushrooms from the fridge.
The other meals on my plan will use the remaining vegies from the box spread out over the week so nothing goes to waste.