CSA Week #13 (2014)

This week:

I selected:

melon Napa cabbage zucchini cucumber red onion garlic purple beans green pepper tomatoes baby lettuce spinach jalapeño

All prepped. The tomatoes go into the 55°F cooler. The red onion and garlic will dry out for a week on the window sill, then go into the 55°F cooler. Everything else is just bagged and refrigerated.

I used some of the baby lettuce and spinach to make two salads, vacuum sealed in pint jars.

Tipped, tailed, cut and blanched (2:00) the purple beans, which turn green when you cook them.

Made Green beans, arugula and prosciutto pasta

Roasted chicken and cabbage stir-fry

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