csa-week 8

Week 8 pick-up:

• 4 Cipollini (chip-oh-lee-knee) onions
• 3 golden beets
  
• 2 cucumbers
  
• 1 lb squash (asstd.)
  
• 5 carrots
  
• 1/2 lb. kale
• 1/2 pint asstd. tomatoes
  
• bunch flat leaf parsley
  
• 1 pint of u-pick purple beans (they turn green when cooked!!)
  
• 7 stems of u-pick flowers
• u-pick herbs (I chose sage & thyme)

After the second week of the CSA, I was worried that this would become one of these chores that we have to do each weekend. Instead, it has turned into family time. We are so on-the-go all week, this little errand makes us take time to appreciate each other and where we live. The drive to the farm is "catch your breath" beautiful in any weather. Right now, at 9:30 on a summer morning, it is even more so. The last two weeks, we've stopped in to a local place that has some pretty good eats for breakfast and we can eat while we people-watch (inside and out).


I thought you might want some pictures of the farm where we get these delicious veggies each week and this was the weekend to do it. We discovered the goats and chickens that live there and got to witness the sunflowers make their first appearance of the season.

Guess what?.....Chicken butt!

I finally roasted all of the beets tonight so beet & goat cheese salad, here we come! Tonight's dinner fusilli pasta with diced summer squash, some farm-fresh tomatoes, mozzarella and pesto. The perfect fuel after a long day of yardwork. So good, in fact, that I can't wait for leftovers!