Let me just start with this fact: I still have spelt berries. I tried cooking with them once and I really didn't like them and have never gotten up the courage (or the time) to play with them again. Spelt berries came in the first or second week of the CSA and I still have them. Isn't that sad? At least they don't go bad quickly.
The CSA has made me a better cook. I feel much more confident in my cooking skills and I cook maybe 6 days out of 7 a week (unless we have a busy weekend planned...). I actually enjoy cooking now, and it's always exciting to see what yummy foods I'm gonna get this week, there's usually something in each bag that I don't eat often or haven't ever tried (like spelt berries...).
Anyway...we are going to cover week 11 and 13 (I was on vacation for week 12 and missed bacon! :( it's okay, though, because I just ordered the bacon for my vacation make up package, so it'll even out in the end). Week 11 had this yummy arrangement:
1 4-oz package goat chevre cheese from Lucky Penny Farm
1 pint of blackberries
6 ears corn
1 pint heirloom cherry tomatoes (multi-color)
2 ct zucchini (dark green, light green, or golden...we have a good mix this week)
2 ct yellow summer squash
Approx 1.5 lbs red slicing tomatoes
2 green bell peppers
1 large black opal eggplant
1 large candy onion
|Hi! I'm a leek. Don't be intimidated, |
I taste better than most onions.
2 ct eggplant, some mixed colors may be included
1 quart hot Hungarian peppers
1 lb clover honey
1 medium cantaloupe
Approx 1 lb heirloom tomatoes (about 1 large or 2 small)
2 summer squash
1 pint mixed baby sweet peppers
Quarter Peck Golden Supreme apples (about 5 to 6 apples, very crisp, yellow apple)
Approx 1 lb slicing tomatoes
Now in technicolor!