CSA Wednesday, Week 5

Things are really starting to produce at the farm, and it feels like I'm bringing home more and more each week. I think I may need to freeze some things this weekend.

I could smell the basil as soon as I walked up to the farm stand, and my mouth started watering. I don't know what it is about me and basil. And onions! Happy about having more of them too. I can't seem to get enough of the two these days...

This week's share includes...
1 bunch broccoli
1 head red leafed lettuce
1 bunch greens (I took the chard, I did!)
2 lbs summer squash (the yellow squash with green ends are "Zephyr," the pale green squash is "Magda")
1.5 lbs mixed onions; Yellow Walla Walla, Super Sweet Stockton Reds, and Torpedo
2 zucchini or Gypsy peppers (heck yeah, I took the first peppers of the season!)
1 bunch basil
1.25 lbs plouts
1.25 lbs white peaches (nom!)
1 loaf Double Olive Bread

It's hard to tell in the picture, but the head of lettuce is huge (at least to me), and I had to weigh it. It came in at 12 ounces...

One of Boy Wonder's friends came over yesterday, and the first thing out of my mouth to the dad was, " Hi. Do you like plums?" He started to explain that he liked them but the rest of the--I cut him off, dragged him inside, and gave him a quart sized bag of 'em. LOL. I would've given him more, but didn't want to look overly desperate about trying to offload them. So, with about 8 lbs of plums in the fridge, more on the tree, and those silly loquats, I'm less than enthused to see the plouts in this week's share.

Challenges: The one challenge this week is to avoid spoilage. LOL I don't know where the time has gone, or why I have so much left from last week, but I have a fridge full of produce right now.

Speaking of last week...
My second go at making zucchini bread went a lot better. I shredded the zucchini, and put in cheese cloth and squeezed out a lot of the moisture...

I used the rest of the zucchini in in a farro Side dish, which I showed you on Monday. You can find the recipe on my cooking blog, here.

I used the kale in this recipe intended for Chard, and served with cheese tortellini to make a vegetarian meal. I loved the combination of Kalamata olives and caramelized onions, but didn't care for the capers. DH loved the capers, and didn't like the olives. LOL

I purchased some endive and raddichio to make the lettuce from last week's share go further, and combined three recipes to make one awesome salad. I had this Mixed Green, Pecan Chicken, and Goat Cheese Salad (with and without the chicken) three times last week, and for dinner tonight. My Mom-in-Law is here, so I'll have to share the recipe with you when I have a moment.