Between cutting back on boxes for a few weeks and the joyful craziness that was Wedding Camp there haven’t been any updates from me for a while about our produce delivery. I’m doing some real guessing on the composted stuff since a couple of times I just cleaned out the fridge without noting closely what I was pitching into the bin.
That said, here’s today’s box full of goodies:
- a head of Romaine lettuce
- red grapes
- broccoli
- a leek
- 7 small summer squash, 3 kinds
- 3 chilies (1 sweet red, a poblano, and an anaheim)
- bunch of beets, with greens
- several small tomatoes
- 3 green pears
- 3 peaches
- 5 pluots
- 3 apples
- 2 ears of corn
In the fridge:
- carrots
- fava beans
- cucumbers (including the first from our garden!!)
- some garlic
- a huge pile of apples (we went to the farmers market this weekend and the Pink Pearls are in!)
- a few onions
- 1 red beet
- a bunch of radishes
- 2 lemons
- 2 limes
- 1 enormous mango
- 1 orange
- several bananas
- green grapes
- a few strawberries
- several tomatoes, including many from our garden
- several types of eggplant, including the orange Turkish ones from the garden
- ginger
- dill
- Italian parsley
- some lettuce
- a little chard
- a few bell peppers, many out of our garden
- there’s quite a bit of kale out in the garden too
- red grapes
- celery
- a whole lot of lettuce
- an eggplant
- several pieces of assorted fruit
- some cucumbers
- a little cauliflower
- some broccoli crowns
Expect to see some more recipes coming soon. I will post about fabulous mac & cheeze (using a creamy cashew & nutritional yeast sauce), our amazing shepherds pie, I am working on Christie to post her amazing mashed potatoes (also using a tasty cashew cream sauce and integral to the shepherds pie), and the crazy good Sloppy Schmoe’s (my new made-up name for our take on sloppy joe’s) we came up with this week after volunteering at Veg Fest.
We’ve also been experimenting with homemade almond milk, fantastic & healthy truffles from our friend Wendy’s new cookbook, Scatter Vegan Sweets
