I hope everyone had a wonderful holiday weekend. I did a lot of cooking, went to a cookout, and caught a Red Sox game. It was a fun and relaxing way to start my birthday month!
- Summer squash: 100% (made a pasta salad with shrimp, recipe coming soon )
- Sweet peppers: 100% (made sausage and peppers)
- Broccoli: 100% (made a broccoli, pepper, garlic pizza with ricotta and pesto)
- Tomatoes: 100% (made tomato panzanella with ricotta)
- Peaches: 100%
- Lettuce: 50%
- Onions: 50%
- Dill: 10%
- Eggplant: 0%
- Hot peppers: 0%
- Collard greens: 0%
- Edamame: 0%
- Melon: 0% (I cut the cute little melon up tonight – it looks like a cantaloupe and tastes as if a honeydew and a cantaloupe had a kid)
This week was a HUGE share. I’m so glad that I remembered to bring two bags – I definitely got in my arm workout for the week.
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| Week 14 |
It was a beautiful day today, so I thought I’d capture the pick-up scene. Our CSA coordinator is super organized!
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| Onions first… |
This photo is missing one beautiful heirloom tomato that I used to make a quick BLT for dinner, and a half a watermelon that I forgot to put in the photo. I hope it doesn’t feel neglected. I wasn’t able to put everything away before I left for class this evening, and unfortunately I came home to some wilty lettuce and kale. It’s amazing how fast my vegetable drawer just filled up again. Stuffed peppers may need to be in my near future.
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| My half |
Kara Cooks and Eats 