Monday, August 8, 2011

CSA Year Two - Week 7

Going on a vacation sure throws off being all caught up on things. So, in order to get caught up before Week 8 is here (and there will be an additional fruit share added starting Week 8!), let's discuss Week 7....

Week Seven

3 zucchini
2 cucumbers
1 pint heirloom tomatoes
1 small head broccoli
1 bunch scallions
1 small bunch dragon kale
1 adorable head cabbage
3 small heads lettuce
1 handful cut dill
1 handful cut basil
4 peaches

Zucchini: Will be ground up in the meat grinder and frozen somehow and stored for future projects. May save one or two of these for slicing thin for a salad/pasta type side dish. My Dad dropped off a bag of zucchini/summer squash so I need to store it somehow.

Cucumbers: Went in the pickles I discussed in Week Six. Dill Sandwich Slices. Yum.

Tomatoes & Lettuce: Salad...

Broccoli & Cabbage: Looking at these two, I am totally feeling another stir-fry. I really enjoy homemade stir-fry, if you can't already tell.

Scallions: The scallions from Week 4 are still going strong in a vase with water. These will join them. I've been slowly adding them to things when I think of it.

Kale: Since this is the dragon variety, it doesn't make kale chips well. So, I will be sauteing it and doing greens-n-beans to serve with hamburgers en croute later this week. I think I may document that process, so if it goes well I can share it with you all. I have high expectations since I couldn't really find the recipe I wanted online at all.

Dill & Basil: Are currently sitting in a glass trying to perk up. That is one of the downsides of cut herbs, they dry out quick. I'll use them throughout this week and see how they hold up.

Peaches: They will just get packed in lunches. Peaches are one of my favorite fruits (I say that about *a lot* of fruit!

Phew! All caught up. Now to work on my project for WIP Wednesday in a couple of days....


  1. You can store zucchini in ice cube shape. Just puree it in the food processor as if you were making homemade baby food (or meat grinder, or whatever) and freeze it in an ice cube tray. Then you can stick it in a ziplock bag and it'll keep in the freezer for ages.

  2. That is the plan. Since I have two antique meat grinders, I plan on doing it the old-fashioned way. Do you happen to know how many ice-cubes make a cup?