What I Did With Week 5:
Thursday: Pizza with fennel, pepper, garlic, and some herbs from the window boxes.
Friday: Zucchini fritters and steamed green beans.
Saturday: Breakfast for dinner (scrambled eggs, fried potatoes with thyme, tat soi sauteed with garlic).
Sunday: Crispy rice cakes with zucchini cleverly hidden inside.
Monday: I used the last bell pepper from the share in some beans with chipotle in adobo served over rice with cheese and sour cream.
Tuesday: An attempted curry containing kohlrabi, kohlrabi greens, and peas. Not my best effort. Having trouble getting the spice blend right these days.
Wednesday: I don’t remember but I think it involved a salad.
Still left from week 5: zucchini, kale, kohlrabi, kohlrabi greens, fennel.
What I Got Week 6:
White and red onions, cubanelle peppers, eggs, fennel, escarole, cabbage, green beans, squash, cucumbers.
This was extradoublesupershare week. A friend from work who has a share at the same farm is out of town so she offered her share to me. Seeing as we are out of the leafy green wilderness of the early weeks, I was happy to accept. We are right in the middle of the Stuff I Can Do Stuff With. Expect tales of many soups and pizzas next week.