It’s been a hot, hot week here. We’ve had several weeks lately with very little rain, but we got quite a bit of rainfall this past week. Which was very good for the tiny garden we planted last weekend. Our watermelon, pumpkins, and basil have already spouted. Yippee!! First step down, now we just have to keep them alive. 😉
Anyway – we got another beautiful bounty this week. Here’s the stats on this week’s share:
- 1.5 lbs of broccoli
- 0.6 lbs of arugula
- 1 bunch of parsley
- 1 bunch of white beets
- 1 head of lettuce
- 3 zucchini
- 1 summer squash
- 3 cucumbers
- 1 uncured bulb of garlic
- 1 bunch of swiss chard
To say we’re getting our fill of veggies this summer is an understatement. We are falling behind in our consumption of vegetables lately. We have two helpings with dinner every night, but we just can’t seem to keep up! So this week I’m going to switch things up a bit. The broccoli are going to be prepped and frozen to be enjoyed after our CSA is over for the year. The beets are going to be pickled.
The parsley and cucumber will likely end up in this tabbouleh recipe.
We grilled up a zucchini and one of the summer squash for dinner tonight. I’m trying to decide if I should freeze one of the zucchini. Ok – I’m not going to lie – now that our little garden has sprouted I’m really tempted to buy some zucchini seeds and plant some here as well. They grow like weeds…I could make so much zucchini bread with all that, haha. 😉 Decisions, decisions…I’ll keep you posted if I decide to grow some myself.
I gave one zucchini, one cucumber, and the head of lettuce away. We are still working our way through last week’s lettuce, so it seemed appropriate to share some of our bounty with others this week. 🙂
Last time we had swiss chard, we sautéed it with some butter and garlic. It was delicious! I think this swiss chard will have the same fate.
Happy Friday, everyone! Keep cool this weekend!