CSA Week #13 (2013)

This week:

I selected:

lettuce leeks kale beets cucumber zucchini onions (1 white, 1 yellow) tat soi tomatoes

All prepped. The onions sit out for a week to dry then go into the 55°F chiller. The tomatoes go into the 55°F chiller immediately (they're in the paper bag). All of the leafy greens, including the beet greens, are stemmed and washed and stored in zip-lock bags in the refrigerator. Everything else goes into zip-lock bags in the refrigerator.

I made sautéed tat soi, sardines and rice .

Last week: CSA Week #12 Next week: CSA Week #14