Here’s what we were expecting to receive this week:

Small CSA:

• 6 ears super sweet Miria 301 corn
• 3 lbs. Yukon gold potatoes
• 1 lb. grass fed ground beef
• 2 ct. green bell peppers
• 1 lb. green beans
• Approx. 1.5 lbs. Flaming Fury Lucky 13 and John Boy peaches (freestone peaches)
• 2 ct. cucumbers
• 2 ct. yellow summer squash (probably last of the summer already)
• 8 oz. bag or bunch of kale
• 1 pint heirloom cherry tomatoes

Here’s a group shot:

Our beef was partially thawed by the time we got home, so I am going to cook it tomorrow.  We’ll probably make potato salad for the holiday weekend with the potatoes.

We have these 6 ears of corn, plus a few left from our Tuesday pick up, so we will be having corn tomorrow.  I have a local steak to cook also.  The peaches are still firm, but will be quite nice in my oats.

The tomatoes will disappear into Stephen’s lunch.  I’m in the process of cutting and freezing lots of peppers since we went picking yesterday.  I’ll add these to the bag.

Looks like we received zucchini instead of yellow squash.  It’s very similar and doesn’t make a difference in my uses.  I think we’ll make squash fritters.  I haven’t had them in a couple of weeks.  We’ll use the cucumbers in salads.

I may try the kale in vegetable lasagna this weekend.  I’ve enjoyed making a lasagna and having it for a few meals during the week to help with planning and cooking.  We’ll enjoy the green beans when we grill out on Sunday.

The yogurt ($5) was an add on for us this week.  We like this yogurt and are trying to stay away from the high sugar varieties.  For this yogurt, we’ve been adding homemade jam sweetened with honey to taste.

I think we’ll do ok this week.  I need to prep some items in our fridge and keep close tabs on our produce use since we have a few meals planned away with the holiday this weekend.

Here’s what we received:

Let’s take a closer look.

Cherry tomatoes, carrots

Lettuce and more lettuce

Watermelon, cantaloupe

Green bell peppers, broccli

Yellow squash, eggplant

Cucumber, zucchini (yes it looks funny, but it is a variety of zucchini)

HOT peppers, slicing tomatoes

Peaches, green beans

We got 3 different types of fruit.  That is pretty odd for our CSA, but we love fruit.  Most of the items this week will be easy to use.  The fruit will disappear in a couple of days.

One pepper and the cucumber will go into salad along with the lettuce.  We ate the broccoli for dinner tonight.  The beans will make a great side dish to our meal tomorrow.  Carrots, eggplant and squash feel like staples in our house, so we’ll be making a quiche or lasagna to use them up soon.

Then, there are the hot peppers.  If there is one item that I wish we didn’t get, it would be the hot peppers.  I just haven’t found a good use for them yet.  But, I am determined.  I’ll keep you all posted!

Here’s what we would have received last week:

Small CSA:

• 1 lb mild Italian sausage, ground
• 8 oz grassfed Gouda cheese from Mayfield Road Creamery
• 1 bunch of leeks
• 1 pint cherry tomatoes
• Approx a quart of hot hungarian peppers (6-8)
• 2 Patty Pan Squash
• 1.5 lbs slicing tomatoes
• 1 pint blueberries
• 1.5 lb peaches

In my opinion, it wasn’t a bad week to miss.  We love the sausage and cheese, but can easily get that on a special order or buy it from the back of the truck.  This time of year, we get tons of tomatoes, and our freezer is well stocked with blueberries.  I picked up some local peaches at Whole Foods over the weekend.  I have a hard time using hot peppers.  I’ve successfully used leeks before, but I’m fine without them.  I really liked the Patty Pan squash a couple of weeks ago.  It made the best veggie lasagna.

Now for this week:

Small CSA:

• 1 4-oz. package goat chevre cheese from Lucky Penny Farm
• 1 watermelon or 1 pint of blackberries
• 6 ears corn
• 1 pint heirloom cherry tomatoes (multi-color)
• 2 ct. zucchini (dark green, light green, or golden…we have a good mix this week)
• 2 ct. yellow summer squash
• Approx. 1.5 lbs red slicing tomatoes
• Quarter-lb. basil
• 2 green bell peppers
• 1 large black opal eggplant
• 1 large candy onion

Here’s a group shot:

We bought 3 watermelons on sale this past Sunday.  We also got a watermelon on Tuesday in our CSA pick up.  We’ve eaten almost 2 watermelons so far.  We may end up freezing some for a watermelon frosty or two.

I think I’m going to use the tomatoes (along with the ones from Tuesday) and make some sauce to use in some eggplant/squash lasagna.  I think we have everything we need except cottage cheese.

I love the color on the golden zucchini.  I’m not sure I’ve ever had this variety.  I’m excited to try it.

I saw a recipe for corn fritters this week.  I think I’m going to combine that idea with my squash fritter recipe for a new fritter this week.

I’m sure the Cheve cheese will be tasty.  We enjoyed the corn for dinner.

Usually, I end up freezing herbs like basil.  But, this week I wished I had some fresh more than once.  I currently have it in water on our kitchen table and I’m hoping it lasts for Peach Vinaigrette salad dressing and Lemon Basil Egg Salad.  I’m hoping to make both this week.

Due to more company next week, we have week 12 as a vacation day.  Then, I need to figure out the best way to spend our credits.  They are worth the full value for 4 weeks.

Meanwhile, our fridge is well stocked and we have plenty of watermelon!