We got a cute bouquet in our bag today as a thank you from the farmers. I’m sure enjoying them in my kitchen.
Here’s the week’s standard order…
Or if you prefer your veggies with more drama…
The green beans are so pretty that I may break my current moratorium on green beans and serve these this week instead of freezing them for later. There’s also
- radishes,
- lettuce,
- arugula,
- some mystery green that’s not really bitter even raw
- apples,
- eggs, and
- Asian eggplant.
This week’s premium additions are
- basil,
- cherry and grape tomatoes,
- broccoli, and
- wild persimmons.
I also bought two additional bags of basil fro the online store to make pesto for freezing.
This week’s plan
Steam the broccoli lightly and then toss with butter, lemon juice, and pepper.
Make salad with the lettuce and some of the arugula and mystery greens. Add in cherry tomatoes and sliced radishes.
I have no idea what to do with wild persimmons – but they sure sound cool. Every week the CSA manager sends around a flyer about the week’s bags. I’m waiting for mine and hoping for some guidance.
I found a recipe for arugula pesto. If we don’t eat it all up fresh or wilted in some recipe this week, that’s what I’ll do.
The green beans look like they’d be great steamed like the broccoli. I’ll have to convince my husband that all green beans don’t need to be cooked to death to be edible.
Eggplant parmesan was such a huge hit, I may have to try again with this batch.
Check back later for an update!
thoughtful consumption 
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