This week was a major catchup week. We used all the veggies in our box as well as all the leftovers we had– even all the onions! Each day is bringing us closer to having veggies from our own garden, as well. The tomatoes can’t come in soon enough.
Week Five
Here’s what we got (and what we did with it):
- 3/4- 1 pound of new red potatoes (about half of these used along with last week’s leftovers in this tempeh curry, and the rest went into the summer squash soup below.)
- 2 ears of corn (corn on the cob)
- 1 bell pepper (sliced and eaten)
- 2 tomatoes (sliced and eaten)
- 2 onions (used in various recipes and on burgers)
- 2 peaches (eaten out of hand)
- 1 pattypan squash (stuffed and grilled)
- 2 yellow crookneck squash (used along with the zucchini in the summer squash soup recipe from Super Natural Every Day)
- 2 zucchini (summer squash soup)
- (not pictured) a half pound of green beans (green bean salad with fried almonds)
Leftovers From Last Week
- 1/2 pound of new red potatoes (tempeh curry)
- 1 tomatoes (sliced and eaten)
- onions (used in tempeh curry and summer squash soup)
- 1 pattypan squash (stuffed and grilled)
- a half pound of green beans (also used in the green bean salad with fried almonds)
From My Garden
- 1 cucumber (sliced and eaten)
appoggiatura 