CSA Week #16 (2013)

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This week:

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I selected:

lettuce
kale
beets
red bell pepper
tomatoes
red onions
leeks
jalapeño

All prepped. The tomatoes go into the 55°F chiller in a paper bag. The onions will dry out for a week, then go into the 55°F chiller. I stemmed, washed, spun dry and bagged the kale and the lettuce. Also, some of the beet greens, the better looking leaves. Everything else I bagged and refrigerated.

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Last week: CSA Week #15
Next week: CSA Week #17