Eaters - 12 Compost - 0.5 Carry Over - 0.5
When writing last week, I forgot to mention that we didn't end up being able to attend the farm tour. I had been down and out with the flu and, the day we were supposed to drive down to San Diego, I still had a 100+ degree fever and my husband wasn't feeling so great either. While we were super disappointed to miss the opportunity to see where all of the GREAT produce from our box comes from, I was all the more saddened when I saw the recipes for what was served that day. I'm already looking forward to next year's tour, and hoping that we will all be healthy that time.
As far as the week went, taking it nice and easy seemed to work well for us. Finding a balance between being very prescriptive, and leaving some room for spontaneity probably will work well for us during grilling season!
- The Blackberries have just been amazing (only wish they had more available!). I sauteed them with a couple of tablespoons of sugar and about a tablespoon of lemon juice, and the syrup made for some delicious breakfast crepes!
- Hard to go wrong with Caramelized sweet onions! I made a large batch, then have been using them in meals all week.
- My favorite meal was probably when we used the onions on top of grilled steak, then served with a simple Arugula, apple and Radish salad.
- Caramelized onions were also called for in the strata with Swiss Chard and sausage recipe, but by the time I got making the recipe, it was almost dinner time (note to self: always COMPLETELY read the recipes in advance). I didn't have time to bake the strata for an hour, so I improvised the ingredients into a faster cooking frittata. Flavors were great, so have to imagine the strata would have been amazing.
- The Zucchini bread was a big hit, even with double the zucchini and cutting the sugar by one cup. Next time I want to try a version of this recipe that replaces vegetable oil with coconut oil, cuts the sugar by half, substitutes in some applesauce, and still doubles up on the zucchini.
- The Basil-Green Garlic pesto got made and is in the freezer for another time.
- The gorgeous blood oranges made for some delicious juice.