CSA Week #14 (2013)

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This week:

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I selected:

lettuce
arugula
light green bell pepper
shallots
green chard
acorn squash
tomato
beets

I realized when I was typing this up that I forgot to pick up the onions.

All packaged. Tomatoes go into the 55°F chiller. Shallots sit out for a week to dry out, then go into the 55°F chiller. I stemmed, washed, spun dry and bagged the chard. I washed, spun dry and bagged the lettuce, too. Everything else was just bagged and refrigerated. Sometimes I save the beet greens for stir-fry, but they didn't look that great this week, so I just composed them.

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Last week: CSA Week #13
Next week: CSA Week #15