What I Did With Week 6:
Thursday: Pasta with zucchini.
Friday: Chorizo with potatoes and steamed green beans.
Saturday: Ground turkey with onions and zucchini, side dish of roasted potatoes and green beans with herbs from the window boxes.
Sunday: Dinner was whole wheat flour tortilla pizzas topped with fennel, pepper and onion, with a “sauce” of pureed white beans, garlic, olive oil, and some herbs from the window boxes. A side salad of escarole, peppers, red onions, and cucumbers. I also made this soup minus the squash and used up more of the fennel and onions. I kept out half for lunches and froze the other half for later in the year when there’s appropriate squash to be had.
Monday: Had plans, skipped the share and grabbed McDonald’s.
Tuesday: You know when you just need steak tips and nothing else will do? Yeah. Steak tips with green beans and polenta (cornmeal from the winter share).
Wednesday: Fried egg and summer squash over the rest of the polenta.
Still left from week 6: 1 pepper, 2 fennel bulbs along with the stalks and fronds from the bulbs I have used, cabbage, 2 squash, 2 red onions, most of the escarole (it’s been chopped, washed, and bagged for salads, but it’s slow going), and 8 small potatoes.
What I Got Week 7:
Eggs, eggplant, escarole, 2 zucchini, 3 peppers (2 cubanelle, 1 green bell), 5 tomatoes, 3 onions (2 white, 1 red), basil, 4 potatoes.