Iron Creek CSA, Weeks 5 and 6
The Week 4 CSA share was donated to a friend while my wife and I went on vacation and got some local produce at the Sawyer Garden Market.
Here’s what we received during Week 5:
- Boston Butter lettuce
- Patty Pan Squash
- Carrots
- Bell Peppers
- Pickle cucumbers
- Regular cucumber
- Zucchini
- Tomatoes on the vine
- Sungold tomatoes
- Heirloom tomatoes
From these we made Mink Creek Farm veal scallops with balsamic, bell peppers, and tomatoes; refrigerator pickles; zucchini bread; salsas; assorted roasted veggies; and of course salads.
Here’s what we got in Week 6:
- Boston Butter lettuce
- Carrots
- Bell Peppers
- Pickle cucumbers
- Zucchini
- Tomatoes on the vine
- Sungold tomatoes
- Heirloom tomatoes
- Beets
- Green beans
- Broccoli
This is the week where we finally started slowing down. Salads are being prepared, sometimes begrudgingly. Salsas are still new to us, so they’ve continued to take up space in our refrigerator. Zucchini was made into a chocolate cake. Bell peppers found their way into Twin Oaks chicken fajitas. Other veggies were grilled with some olive oil and salt.
While last week was a tough and slow week for eating and cooking, this week I regained some mojo and am excited to be cooking again.
One Comment
Know the feeling. As much as I’ve loved our csas, I’m not really missing it now. On the other hand if I could photograph them like you, I’d might reconsider.