CSA Week #9 (2013)

This week:

I selected:

lettuce arugula onions yellow squash and zucchini carrots green pepper tomatoes Swiss chard shallot

All prepped. The tomatoes go into the 55°F cooler. The onions and shallot will, as well, after they dry out for a week. I stemmed, washed and bagged the chard. I also separated the leaves and washed and bagged the lettuce. Everything else was bagged and refrigerated.

I used the green pepper to make Veggie sausage and green pepper stir-fry .

And lettuce to make salads.

Tomato in Bagel, lox and cream cheese .

And Rigatoni with tomato, broccoli, and prosciutto in spicy vodka cream sauce .

Last week: CSA Week #8 Next week: CSA Week #10