It has become my habit to start with fruit, so here we go with some watermelon, blueberries, and nectarines.
These cherry tomatoes are officially fruit, too, I suppose.
Here are some Romano green beans.
They are simmering on my stove right now along with some garlic and sausage drippings.
These leeks and new potatoes are gone already.
I roasted them with some carrots tossed in olive oil, salt, and pepper. Near the end, I mixed in some lemon juice, chicken stock, and dill.
We also got some broccoli and Asian eggplant.
watermelon, blueberries, and nectarines
Asian eggplant does not need curing like globe eggplants do. They have a really nice flavor, especially if you cook them right away. They are almost sweet and not bitter at all. Here are some ideas for cooking eggplant. And here is another.
I have Zucchini Parmesan on my meal list because I have this enormous (globe eggplant-sized) zucchini from Le Tre Lune’s CSA program. Now I’m trying to decide whether to switch out the zucchini for these eggplant. Hmmm….
It was lovely to get some lovely lettuce.
This photo only shows about a third of what we got because we chowed down on it Wednesday evening. Fresh, local lettuce is one of those things you want to eat as soon as possible.
Finally, we got some poblano sausage along with my weekly egg order.
We haven’t tried this sausage yet, but we look forward to eating it soon!
Enjoy your food!
thoughtful consumption 
Hi Susan, I myself tried the roasted Poblano sausage recently and loved it, I pan roasted it and threw it in a dish with rice and sea island red peas for “jambalaya”.
Hi, Bernie – Jambalaya is the perfect place for these sausages! I cooked them last night with a brown/wild rice pilaf. It was good, but the Poblano flavor of the sausage is much more suited to jambalaya.