CSA Week #9

This week's Wellspring Farm CSA small share had quite the variety:

cantaloupe broccoli sweet corn parsley potatoes tomatoes cucumber squash zucchini carrots arugula

I used one of the tomatoes and half a cucumber in a salad, and ate the salad and the corn for dinner.

I used two of the ears of corn to make Roasted corn , which I froze for use in some Mexican dishes in the future.

I used part of the arugula to make Sardines, arugula, and rice .

I ate the Cantaloupe with bacon .

There are potatoes, parsley, and zucchini in Jalapenos stuffed with goat cheese, shallots, and parsley; beer batter fried zucchini; and steak fries. With garlic aioli .

There are tomatoes, parsley, and garlic (from Week #8) in PEI mussels in white wine garlic butter with linguini .

Also:

CSA Week #8