This week's Wellspring Farm CSA small share had quite the variety:
cantaloupe
broccoli
sweet corn
parsley
potatoes
tomatoes
cucumber
squash
zucchini
carrots
arugula
I used one of the tomatoes and half a cucumber in a salad, and ate the salad and the corn for dinner.
I used two of the ears of corn to make Roasted corn, which I froze for use in some Mexican dishes in the future.
I used part of the arugula to make Sardines, arugula, and rice.
I ate the Cantaloupe with bacon.
There are potatoes, parsley, and zucchini in Jalapenos stuffed with goat cheese, shallots, and parsley; beer batter fried zucchini; and steak fries. With garlic aioli.
There are tomatoes, parsley, and garlic (from Week #8) in PEI mussels in white wine garlic butter with linguini.
Also:
CSA Week #8
