CSA Week #16 (2013)

This week:

I selected:

lettuce kale beets red bell pepper tomatoes red onions leeks jalapeño

All prepped. The tomatoes go into the 55°F chiller in a paper bag. The onions will dry out for a week, then go into the 55°F chiller. I stemmed, washed, spun dry and bagged the kale and the lettuce. Also, some of the beet greens, the better looking leaves. Everything else I bagged and refrigerated.

Last week: CSA Week #15 Next week: CSA Week #17