This week, from our half of a full share, we got:
1/2 bunch beets
1 small bunch basil
1/4 pound salad mix
2 heads lettuce
1 pound unblighted tomatoes
5 bell peppers, green and purple
2 pounds summer squash, mostly crookneck
1 bunch cippolini onions
1 small bunch lacinato kale
1 small bunch toscano kale
1 small bunch chard
1 1/2 pounds red potatoes
We gave my parents the head of garlic, the eggplant, and the beautiful celery this week. We didn't use any of our celery from last week, and we had determined to alternate weeks on the garlic.
PYO: small bunch of parsley, 3 jalepenos, 20 stems of really wonderful flowers in deep reds and pinks, yellows, and purples.
Of last weeks share, we still have a lot of cucumbers. I'm going to have to try doing the garlic dill pickle thing asap. I had to toss last week's salad mix; it was going black and liquidy. And we still have quite a bit of lettuce. We'll have to be more prepared on the salad front.
It was late when we returned from the farm and began cooking. I made a quickie meal that everyone ate and enjoyed, but fell short of what I was going for. The plan was based on a memorable meal I ate at a friend's house in Boulder Creek, CA about 18 years ago, and had attempted unsuccessfully once before. It was supposed to be a pureed squash sauce over linguine, ideally. But there was no linguine in the pantry, so we had penne. And since we don't have a blender anymore, I tried using the food processor, but that left things somewhat chunky. I should have known, really. The texture was not at all what I was going for. The flavor was pretty right-on, though it could have been a bit spicier. Sauteed, and slightly carmelized, chunks of squash with garlic and shallot, subsequently pureed with lots of basil and olive oil, salt and pepper.