CSA Week #9 (2014)

This week:

I selected:

cabbage potatoes cauliflower sorrel cucumbers zucchini and summer squash shallots cherry tomatoes

All cleaned and prepped. Potatoes and tomatoes go into the 55°F cooler, in paper bags. The shallots will sit on the windowsill for a week to dry out, then go into the 55°F chiller. Everything else is bagged and refrigerated.

I made Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce with some of the tomatoes.

Turkey and cabbage stir-fry .

Tempeh and vegetable brown rice bowl with carrots, celery, green pepper and cauliflower. Carrots from last week, cauliflower from this week.

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