CSA Week 16

I have most of the chard and eggplant left from last week. I can use both in stir fries over the next week along with peppers and potatoes (I have potatoes left from the last several weeks…but they’ll last until the winter so I am not in a hurry to use them). I also got a ‘sweet dumpling’ squash this week (which didn’t make it into the picture) which I’ll bake for me the next time my husband is baking a russet potato. I traded the eggplant in the share this week for extra snack peppers.

I decided to keep the hot peppers because I’ve discovered that they freeze well and I can blend them up with tomatoes to make sauces (tacos or chili).

And look at all the greens: lettuce and pac choi (I gave up the choices of collards and kale this week since I could only have 2 of 4). The chives will be good additions to salads.

The tomatoes are winding down. There were only 2 pounds this week vs the 3+ pounds in previous weeks. I got a carton of sun gold cherry tomatoes from the overage table.

There is lots of color in this September CSA share!