Here’s what we received today:

Bok choy, lettuce

Apples, slicing tomatoes

Hot peppers, red onions

Bell peppers, red Russian kale

I’m going out of town on Thursday and won’t return until Sunday night.  So, I’ll be prepping items for the freezer or cooking them for the family to eat while I am gone.

I now have two heads of bok choy.  I’m going to sauté them with garlic, onion and sesame oil for Stephen.  The lettuce will get eaten in salad.  The apples have been popular in oatmeal and for snacking.  The tomatoes are going straight to the freezer with the romas that I picked from our garden today.  I’ll be making a batch of sauce for canning before our lamb comes in from the butcher at the beginning of October.

I have no desire to deal with the hot peppers, so I am sending them to work with Stephen in hopes that someone there will put them to good use.  I wish we had a swap table at Whole Foods where you could take and item and leave and item.  One of our other CSAs used to do that and it was great.

I’ll chop and freeze any pepper and onion left before I leave on my trip.  I’m just going to blanch the kale for later use in soup.  We have plenty of greens out in the fridge already.

Lately, I feel like I’m preserving more than we’re eating, but some weeks are just like that.