CSA Week #7 (2014)

csa.2014.07.1.jpgThis week:

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I selected:

lettuce
kale
garlic
scallions
carrots
summer squash (1 yellow, 1 zucchini)
cucumber
green beans
tomatoes

All prepped and ready. I separated, washed and spun dry the lettuce. I stemmed, washed and spun dry the kale. The tomatoes go into the 55°F cooler. The garlic sits out for a week or two to dry out. Everything else gets bagged and refrigerated.

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Used some of the cucumber, carrot and most of the lettuce making vacuum sealed salads.

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With the scallions, pork with bean sprouts and scallion stir-fry.

ate.2014.07.24.c3.jpg ate.2014.07.24.l.jpg Zucchini and bacon stir-fry.

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Pasta with chicken, summer squash and garlic scape pesto.

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