CSA Week #7 (2013)

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This week:

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I selected:

lettuce
mizuna
cucumber
zucchini
yellow squash
tomato
green beans
bell pepper
shallots


Prepped and ready. The lettuce was washed, torn and vacuum sealed in a jar for salad. The green beans were tipped, tailed, blanched for 2:30, chilled and vacuum sealed. The tomato went into the 55°F chiller. The shallots will sit out for a week to dry out before going into the 55°F chiller. Everything else was washed and put in zip-lock bags for the refrigerator.

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I used the green pepper to make Veggie sausage and green pepper stir-fry.

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I used the tomato to make Bagel, lox and cream cheese and also a Bacon, lettuce and tomato sandwich (BLT).

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I used a handful of green beans to make green bean risotto.

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I used the lettuce to make a Grilled chicken Caesar salad.

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I used half of the zucchini for Whole wheat pasta with zucchini, tomato and prosciutto.

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Previous week: CSA Week #6
Next week: CSA Week #8




About this Entry

This page contains a single entry by Rick Kasguma published on July 24, 2013 2:23 PM.

Veggie and tempeh stir-fry with spicy garlic sauce was the previous entry in this blog.

What I ate: July 24, 2013 is the next entry in this blog.

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