I’ve missed a couple of weeks reporting on my CSA subscription due to vacation and getting James ready to go back to school. It’s nice to be getting back in the swing of things just in time for this beautiful fall weather.
First, the non-perishables.
popping corn, pancake mix, and jam
Next, the herbs.
spearmint, hyssop, and Pennsylvania Dutch Tea Thyme – all excellent for herbal tea!
The lemongrass was so unruly that it got its own shot.
I’m going to mince and freeze the stalks for use in stir-fries in the coming months. Here’s more info on freezing lemongrass.
The leaves I’ve been using for tea. Basically I tear off the last few inches of a few of the leaves, ball them up, and add it to the steeping tea. Makes for a nice lemony lift. The last time I had a bunch of lemongrass leaves, they dried nicely in the fridge and provided lemony tea all winter long. Here’s hoping for more of the same.
Asian eggplant, grape tomatoes, and a Roma tomato
Is this summer’s last gasp? Seasonal produce changes lag seasonal weather changes a couple of weeks, so maybe we’ll get another week or two of summer veggies. I made Eggplant Parmesan earlier this week with a whole bunch of Asian eggplant. It was delicious, but what a lot of work! Too many steps for a lazy cook like me. This week’s eggplant will have to be something much simpler.
Aren’t the grape tomatoes cute? And they’re sweet – they’re grape-sized and grape-tasting. Right now we’re tossing them on salads, but I’ll probably cook some of them with the Roma tomato to make bruschetta and add some red chili pepper to balance the sweet.
Southern braising greens and hydroponic lettuce
We’ll cook the greens with raisins and walnuts, and the lettuce has been washed and added to the salad spinner.
A pound of sausage and half a dozen eggs
Now that’s a tasty breakfast!
apples - perfect for afternoon snacks
thoughtful consumption 
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