Week 4

It’s been a month of awesome fresh, local food! This has affected the quantity of vegetables we eat and the type of food we make. We’ve been pretty open about trying new recipes, asking friends or just googling, and they’ve all turned out amazing! It has taken a lot of commitment to cook (almost) every night and try to use the fresh ingredients. Especially because we know we’re getting new ones on Saturday.

For the most part it’s worked out, although we cheated a little bit this week with the green beans. I’m not a huge fan of them, we cooked them on two different days (still leftover from week 3), and gave the week four one’s to one of our friends.

But, I’m getting ahead of myself…

Week 4 share:
* 4 ears of corn
* 2 zucchinis
* 2 yellow squash
* 2 beets
* radishes
* green beans




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Week 2

I got a little behind with the blog posts. Between the World Cup–so sad that Argentina is out of it!– and summer arriving, I procrastinated a little.

Before I get to week 2 (with week 3 already here, I know I know)… here’s a few more yummy things we made with the week 1 goodies.

What to do with peas week 1:

Ingredients: soy, ginger, honey, corn and peas.

Finally, another delicious burger, with leftovers from the going away party turkey burgers (so delicious! with cheese inside it)




Ingredients: turkey burger, chimichurri (yes!!!), tomatoes and lettuce.

Now for WEEK 2 CSA share:

* Lettuce
* Zucchini
* Yellow Squash
* Radish
* Green onions
* Snap peas
* Shell peas

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