Week 6 saw more mint, more of the salad mix (which lasts at least a week in the fridge!), garlic scape
Week 6 saw more mint, more of the salad mix (which lasts at least a week in the fridge!), garlic scapes, cherry tomatoes, a very tasty cucumber, cabbage leaves from the area surrounding the head. Apparently the cabbage leaves from around the outside of the plant can be cooked like regular greens and I plan on slicing them into thin strips and frying in olive oil with some bacon grease for flavour. Another new item this week was cress. Not sure what we are doing with that yet.
We have been enjoying the garlic scape pesto very much, we actually add some marinated artichoke hearts we pick up from Costco in the huge jars. The percorino romano cheese we also pick up in a large block and I use a hand grater to grate it. Since it is made from sheep milk I can eat it with impunity.
The granola was interesting, I believe it came from someone who uses the local Kitchen Incubator project, which is basically a warehouse that has been converted into a kitchen that can be used by members of the community for whatever purpose they desire to use a kitchen for.
Week 7 I slept through the alarm I had set and didn’t get to the market until 11:30 or so, so it was pretty picked over, however our wonderful CSA crate was waiting for us like usual. The new item this week was a head of cabbage. It certainly isn’t the largest head of cabbage I have ever seen, however it sure looks nice and dark green. The cherry tomatoes are getting larger as the weeks progress as well. There was the bag of salad mix, more cress, another cucumber, what I believe is more Kale, more garlic scapes (boy are they getting bigger), and this weeks special extra was a revisit of Oyster Mushrooms. We enjoyed the mushrooms the last time, and hope to enjoy them again!