We picked up our bag in Mayfield this week without issue.  I was glad to make it a quick trip and didn’t even get the kids out of the car.  I’ve decided that the large is really hard to take a photo of since it’s so large.  This is all of the items except the meat.  I had already popped them into the freezer.

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Here’s what we were expecting this week:

  • 1 whole cantaloupe
  • Either 1 pint mixed color cherry tomatoes or approx. 1.5 lbs. heirloom tomatoes
  • 2 ct. zucchini/squash
  • 2 ct. eggplant
  • 1 bulb garlic
  • 1 large candy onion
  • 2 oz. basil
  • 1 bunch curly kale
  • Approx. 1.5 lbs. slicing tomatoes
  • 1 lb. bulk Italian sausage (ground)
  • 1 pint blackberries or approx. 1.5 lbs. peaches
  • 1 small yellow watermelon
  • 1 lb. yellow wax beans or green filet beans
  • 1 lb. grass-fed ground beef
  • 1 head lettuce
  • 1 bunch radishes
  • 1-2 cucumbers depending on size

These melons are really small.  I think I’ll call them personal size.  We’ll eat them quickly.

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The guys of the house will snack on the cherry tomatoes.  The rest are going into some salsa (hopefully tonight).

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We’ll eat the lettuce in salad and use the basil for some dressing.   I need to pick up some more balsamic vinegar, but we’ll make due until then.

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I haven’t decided on a dish for the kale yet.  It may just get sautéed.  The cucumbers will be great for salads and snacking.

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I have lots of garlic frozen from last year.  I’ll have to remember to use it more often.  We had the onion with our dinner tonight.

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I’m not a huge fan of ratatouille, so we’ll probably make a veggie lasagna this week and use the eggplant.  I’m hoping to try a bread and butter zucchini pickle recipe with the zucchini (and a few others we have).

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We’ll have the blackberries for breakfast tomorrow.  Our fridge is too full to keep them around.  We’ll either roast or pickle the radishes.

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The beans will be a side dish for Sunday.  I put the Italian sausage and ground beef in the freezer.

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I really need to get some preserving done, my fridge is over flowing.  A little canning and freezing and we’ll be all set.  It’s easy for us to use our items when we eat at home, but we’ve had a strange schedule lately and we’re a bit behind on consumption.

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