CSA Week #13 (2014)

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This week:

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I selected:

melon
Napa cabbage
zucchini
cucumber
red onion
garlic
purple beans
green pepper
tomatoes
baby lettuce
spinach
jalapeño


All prepped. The tomatoes go into the 55°F cooler. The red onion and garlic will dry out for a week on the window sill, then go into the 55°F cooler. Everything else is just bagged and refrigerated.

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I used some of the baby lettuce and spinach to make two salads, vacuum sealed in pint jars.

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Tipped, tailed, cut and blanched (2:00) the purple beans, which turn green when you cook them.

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Made Green beans, arugula and prosciutto pasta

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Roasted chicken and cabbage stir-fry

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

About this Entry

This page contains a single entry by Rick Kasguma published on September 3, 2014 2:36 PM.

What I ate: September 2, 2014 was the previous entry in this blog.

What I ate: September 3, 2014 is the next entry in this blog.

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