This Week from the Farm

On Tuesday, we picked up our share. Our half consisted of:

1 green bell pepper
2 red bell peppers
1 eggplant
1/4 pound salad mix
1/4 pound arugula
1/2 large bunch basil
1/2 large bunch rainbow chard
1/2 bunch of radishes
1/2 bunch scallions
potatoes and beets, not sure how much because Matt got those
1/2 large bunch gorgeous celery with perfect leaves
1 watermelon
1 head garlic (it was our turn this week)
PYO: 15 stems assorted flowers, 5 jalapenos, 5 cayenne, 5 habaneros, small bunch parsley, a bit of thyme, mint, and sage

After picking up, we usually head straight over to my parents' house to drop off their half of the share. This week, my mom fed us. She served Matt some pasta with beet sauce, like a ragout, that she had made with golden beets, from a recipe in an Ayurvedic cookbook. The color wasn't that great (I think adding a carrot would have helped retain the golden hue), but it was savory and good.

Wednesday Lunch:
Matt was inspired to get up early and make a similar dish the next morning using some of our red beets. We'd been collecting them weekly but not using them often.

Wednesday Dinner:
Matt cooked Veggie Sausage with Caramelized Onions and Peppers, Celery and Chard, and a whole minced habanero. He served it over brown rice. It was very spicy and very delicious. Habaneros are my favorite hot pepper. I love the rich, spicy, smoky flavor they impart. Matt didn't use any other spices or seasonings in his dish, but the habanero gave it complexity. Awesome.