Wow, week five of our CSA already – we’re 1/4 of the way done for the year. This summer is flying by!
That said, I’m glad we still have several weeks left because this girl is really hoping for some sweet corn and fresh tomatoes soon! (The tomatoes in our garden are still green.) Until then, I’m going to make good use out of all these green veggies! This past week, we received another head of lettuce, a head of cauliflower, some broccoli, a summer squash and a zucchini, a pound of beans, a pound of sugar snap peas and some garlic scapes.
I have to admit, I was pretty pumped about the garlic scapes. I’ll either make garlic scape pesto or garlic scape bean dip with them. Andy was (as always) most excited about the sugar snap peas. In fact, he ate about half a pound of them before I was even able to take the picture. We enjoyed the squash and zucchini for dinner last night (in fritter form, of course). And the broccoli is adding some nice crunch to our lunches this week.
I feel like we’re doing a pretty good job of eating/using up all of the veggies we’ve received so far, but I also feel like I’m not doing anything new, exciting or different with the veggies either. I do have some ideas in mind for when the peppers and sweet corn start coming in, but for now, our weekly menu has a lot of salads.
I’m also waiting for our annual fruit delivery. When that happens, we’ll be inundated with cherries, peaches and blueberries. And then I plan on making this, this and this, along with peach freezer jam, blueberry muffins, and this cherry pie/tart thing that’s been calling my name ever since this came in to my life. 🙂