Full Share - Beets, String Beans, Lettuce, Round Yellow Zucchini, Yellow & Red Plums, White Nectarines, Apples, Scallions, Mint and a Cucumber.
I didn’t take any pictures of meals this week (because, honestly, I hate taking pictures of food) but we made fennel souffle, pasta & peas, zucchini & carrot muffins, a zillion different kinds of pesto (curly cress, mint, cilantro, basil), orecchiette & radicchio, and tzatziki.
Full Share: Carrots, Zucchini, Cucumber, Lettuce, Radicchio, String Beans, Spring Onions, Plums, Nectarines and Ah Peach.
Set up for stir-fry. We have a wee wok, so I had to do it in batches. The snow peas are CSA.
The wee-wok stir-fry. (Recipe)
Zucchini & Leeks Quiche (Recipe)
We used Whole Foods pie shells again. They’re just so much easier.
Not pictured is another zucchini dish we made: Zucchini, Mint and Lemon Yogurt spread. It wasn’t very photogenic, and we ate it very fast. (Recipe)
Photos taken with Gib’s iPhone
I borrowed this photo from Matt. Us waiting for our turn on the Cyclone!
(I also jumped in the ocean with all my clothes on this day. Great day.)
Best haul yet! This is a full share before splitting it with Colleen. Fennel, Fava Beans, Spring Onions, Lettuce, Zucchini, Sugar Snap & Shelling Peas, Curly Cress, Peaches, Apricots and Pears. WOO HOO!
I did a horrible job of documenting this week. The full haul was:
Sugar Snap Peas
Lettuce
Beets
Chinese flat podded snow peas
Peaches
Plums
Blueberries
The sugar snap peas we ate raw again, man they’re good. The lettuce is being devoured via a daily salad for lunch at work. The snow peas we’ve yet to make, but the hope is some sort of stir-fry. I didn’t get a chance to try the peaches, there were only 2, and one was rotted, which we found out after the first one was consumed by Gib. The plums were good, but too tart for me! And the blueberries were half eaten raw, and half being turned into muffins.
The beets we turned into chips, following the recipe from Mark Bittman’s book “How to Cook Everything Vegetarian”
They were good, though I preferred the mushy ones over the crispy ones.
We didn’t do anything with the greens. They were sort of wilted by the time we got to them, but mostly I just didn’t have the energy to quick-research something that evening. Sinful, I suppose, but I am doing the best I can.
Not on purpose, I bought beer “with beet juice color.”
It was meant to be…
Here’s a crappy picture of a really good quiche we made from last week’s Swiss Chard. (recipe) It has shallots, garlic, bacon, pine nuts, raisins, gruyere, eggs and crème fraîche (or creamy franchezy as we like to say.) It was excellent and easy, since we used pre-made frozen pie crust from Whole Foods. We’ll definitely make it again
