CSA Week #9 (2013)

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This week:

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I selected:

lettuce
arugula
onions
yellow squash and zucchini
carrots
green pepper
tomatoes
Swiss chard
shallot

All prepped. The tomatoes go into the 55°F cooler. The onions and shallot will, as well, after they dry out for a week. I stemmed, washed and bagged the chard. I also separated the leaves and washed and bagged the lettuce. Everything else was bagged and refrigerated.

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

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And lettuce to make salads.

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Tomato in Bagel, lox and cream cheese.

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And Rigatoni with tomato, broccoli, and prosciutto in spicy vodka cream sauce.

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Last week: CSA Week #8
Next week: CSA Week #10