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Instead of purchasing a pre-made salad dressing, we whip up a simple Balsamic Vinaigrette consisting of:

• Splash of Balsamic Vinegar
• Larger splash of Extra Virgin Olive Oil
• A dollop of Dijon Mustard
• A pinch of Pecorino Romano cheese (sheeps milk, not cow milk)

Whisk it up and pour immediately over a salad.

I picked up our quarter beef last week from our meat farm share. This is grass fed and finished free of antibiotics and hormone supplements and all that bad stuff.

This week we received fresh peaches from a partner farm, along with an eggplant, a couple of green capsicums (peppers), potatoes, tomatoes, garlic, cucumbers, zucchini  and garlic.

I picked up our second instalment of chicken, two broilers around five pounds each. Necks still attached, giblets included outside of the chicken yet in the ziploc bag.

Onions, potatoes, green beans, cabbage, green bell peppers (capsicums), cherry tomatoes and cucumbers. Yum! Plus clover honey from the local honey farm.

The usual suspects of onions, potatoes were present, as was more fresh garlic that tastes wonderful and an extra large zucchini.  N

The new addition this week was fresh garlic!  The scapes have been gone for a couple of weeks, now we have moved to the actual bulb.

This week was more bountiful than last,  with new entrants zucchini (not pictured), onions and oregano

As well as the produce CSA, we decided to buy a half farm share in a local grass-fed meat farm. The half share consists of

• Eight whole chickens at approximately 4 pounds each.
• One turkey at approximately 12.5 pounds for Thanksgiving (Broad breasted or heritage).
• Three pounds of ground lamb or a package of lamb chops.
• One rabbit.
• One eight, one quarter or half beef.

We settled on the half share as a trial, and that’s quite a bit of meat. We opted for a quarter beef as well.