CSA Week #13 (2013)

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This week:

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I selected:

lettuce
leeks
kale
beets
cucumber
zucchini
onions (1 white, 1 yellow)
tat soi
tomatoes


All prepped. The onions sit out for a week to dry then go into the 55°F chiller. The tomatoes go into the 55°F chiller immediately (they're in the paper bag). All of the leafy greens, including the beet greens, are stemmed and washed and stored in zip-lock bags in the refrigerator. Everything else goes into zip-lock bags in the refrigerator.

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I made sautéed tat soi, sardines and rice.

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Last week: CSA Week #12
Next week: CSA Week #14