Looks like summer is almost here in full force. With the exception of a few spring veggies hanging on, the summer veggies are here. I suspect the weeks of cabbage, kale, and carrots are very limited. The onions and potatoes will keep for a while so we will probably continue to see them for awhile. That said, in the box:
A dozen eggs
a mild hot pepper (the long, yellow kind, I forget what they are called)
a handful of green beans (I also don't think we'll see them many more weeks)
3 kinds of squash. I left the patty pan behind,
a bunch of basil that had flowered. I also left the basil behind. Once basil flowers, it becomes more bitter and doesn't have as good of flavor.
The task for this week is to find recipe that uses zucchini. The search that will last for the next 4 months has begun! All we need is eggplant and okra to show up and we'll know summer is really upon us.
What I plan on doing with things:
green beans, eaten with some potatoes topped with pesto and Italian meatloaf tonight for supper
M and Curtis will eat the cucumbers and carrots for snacks
Tomatoes and mild pepper in black bean tostados
zucchini and goat cheese quiche
ginger zucchini cupcakes
zucchini and red onion flatbread (that and the cupcakes will go to a picnic on Saturday)
a cabbage slaw (I am thinking the chicken cabbage salad)
A note on squash, the summer squash is pretty much interchangeable in most recipes. Zucchini, yellow squash, patty pan, use whatever you got unless a recipe specifies that only that squash will work for a certain reason.