If Karen doesn’t return from vacation soon she might find me buried under a sea of vegetables. You think I’m kidding, but my CSA is slowly taking over my house.
On Tuesday I stopped by the farm to pick up our CSA share for Week 11. I walked in empty handed and I left with ARMFULS of vegetables. If you follow me onFacebook or Twitter (if you don’t, then get on that! no seriously. do it. ) then you got a glimpse of my tomato haul. ALL 10 POUNDS!
I only got through about 3 pounds of the 7 lbs for week 10 so far, so I officially have about 14 lbs of tomatoes. Good grief.
CSA Week 11 (Whole Share!)
-several lbs red potatoes
-5 yellow & green squash
-2 heads lettuce
-1 bunch collard greens
-1 bunch dinosaur kale
-1 pint okra
-6 ears corn
-10 lbs tomatoes
This week I decided not to do the Pick-Your-Own. I had more than enough and decided to just leave more for the other shareholders. My fridge wouldn’t close if I picked more either!
I was roasting and grilling up a bunch of the veggies from my haul for lunch and the weekend so I decided to make use of the oven being hot last night. You know, if the oven is already on I better take advantage of it. It doesn’t happen to often during the summer in a non-air conditioned house.
Spicy Cheesy Chicken with Grilled Green Beans & Roasted Potato Chips
I’m in love with the whole chicken rollatini dish and this was a play on that. The thinly sliced chicken breast make it so easy to “stuff” and get a nice mix of ingredients into the dish. I got my start from this recipe from Pinterest.
In the Mix:
-4 thinly sliced chicken breasts
-4 wedges of Laughing Cow Light Queso Fresco & Chipotle cheese (or any cream cheese)
-1/2 tbsp Lemon & Pepper seasoning
-1/2 tbsp garlic powder
-1/2 cup Wholly Guacamole Red Pepper Mango Salsa (or any other fruit salsa)
-1 bell pepper, chopped
-1 jalapeno, seeds removed and diced
*Mix together cheese, seasoning, garlic powder, jalapeno, and 4 tbsp of the salsa in a bowl.
*Place about 2 tbsp of the cheese mixture at the top of each chicken breast and roll to close. Place seam side down in baking dish.
*Use the rest of the cheese mixture to run on top of the chicken rolls. Top with the chopped peppers.
*Bake at 450 degrees for 25 minutes uncovered. Pull out of oven and top each chicken breast with 1 tbsp of the salsa. Bake for 3-5 more minutes.
For the potatoes (from my CSA) I just sliced them to be about 1/4 inch thick, sprayed them with a little cooking spray and sprinkled garlic powder and pepper all over them. I baked them in the oven with the chicken for the same amount of time.
The green beans were an experiment of cooking them on the grill. They were really good and I love the char the grill gives them! I just need to work on seasoning them a bit more.
So a few more veggies are out of the fridge and I’m almost out of the potential hazard zone. I’m still juicing away and using the cucumbers in almost one of them. Not gonna lie. I’m over cucs. This weekend I have big plans to make salsa, tomato pie (thanks for the recipe Brandy!), gazpacho, and a few other tomatoey goodies. So hopefully by Sunday I’m down a few pounds.
What is your favorite vegetable?! I’m a cauliflower girl all the way.
Have a great day! See ya tomorrow with a video!