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CSA Week #14 (2013)

This week:

I selected:

lettuce arugula light green bell pepper shallots green chard acorn squash tomato beets

I realized when I was typing this up that I forgot to pick up the onions.

All packaged. Tomatoes go into the 55°F chiller. Shallots sit out for a week to dry out, then go into the 55°F chiller. I stemmed, washed, spun dry and bagged the chard. I washed, spun dry and bagged the lettuce, too. Everything else was just bagged and refrigerated. Sometimes I save the beet greens for stir-fry, but they didn't look that great this week, so I just composed them.

Last week: CSA Week #13 Next week: CSA Week #15

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