2 pts blueberries
1 large bunch chard
5 ears corn
2 green peppers
1 Daikon radish
1 handful green beans
1 bunch lemon basil
Blueberries: Breakfast and also made some blueberry jelly. That was the theme these week, I made three batches of jelly.
Chard: So much chard this year! So, I pulled out this lovely recipe from epicurious: Swiss Chard Lasagna with Ricotta and Mushrooms
Corn: Cooked it for dinner with the family.
Green Peppers: One was used in veggie pizza, the other was sacrificed to the kabob gods.
Green Beans: See above mentioned dinner with family. I picked more from the garden to supplement these.
Tomatoes: Tomato season is starting to get upon us rapidly. So, I am feeling a sauce/puree day coming up pretty soon...
Lemon Basil: Back to the Lemon-Lime jelly. One of the aforementioned three batches I made this week.
Apples: Lunches and applesauce is on the calendar, since the apple trees in the front yard are producing too now.
Eggplant: Cut up and used in kabobs.