CSA Week #9 (2014)

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This week:

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I selected:

cabbage
potatoes
cauliflower
sorrel
cucumbers
zucchini and summer squash
shallots
cherry tomatoes

All cleaned and prepped. Potatoes and tomatoes go into the 55°F cooler, in paper bags. The shallots will sit on the windowsill for a week to dry out, then go into the 55°F chiller. Everything else is bagged and refrigerated.

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I made Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce with some of the tomatoes.

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Turkey and cabbage stir-fry.

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Tempeh and vegetable brown rice bowl with carrots, celery, green pepper and cauliflower. Carrots from last week, cauliflower from this week.

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

About this Entry

This page contains a single entry by Rick Kasguma published on August 6, 2014 5:04 PM.

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