- 3 zucchini: shredded for pancakes as last week with the yellow squash
- a pint of cherry tomatoes and a bag of (green) romano beans made a delicious variant on a french bean salad recipe from a British cookbook. The tomatoes were halved, sprinkled with sugar, salt and pepper, and roasted for 10 minutes. After cooling, they were tossed with the cooked beans and some cubed feta cheese with a garlic and dijon vinaigrette.
- one head of brocolli was simply steamed with butter and garlic salt as a side dish
- one HUGE head of cabbage: shredded some and tossed with a store-bought poppyseed dressing for the world's fastest coleslaw, but the cabbage weighed over 2 pounds and we still have some left
- one head of red leaf lettuce was used for salads and sandwiches over the course of a couple weeks
- one bunch of beets (we both dislike them; I have an aversion to them after making a particularly muddy tasting borscht a couple of years ago during Lent) was swapped for tatsoi, to wilt down as in previous weeks
- one pint of yellow cherry tomatoes and a bunch of purple carrots: eaten raw for lunches
- one bag of mixed (burgundy, green and yellow wax) and a second bag of yellow wax (swapped for beets): steamed with butter and garlic for a simple side
- one bunch of yellow onions: used in fried rice and zucchini pancakes
- 4 zucchini: still more pancakes. This week I learned that zucchini can be shredded, measured and frozen in individual portions, so we can have pancakes well after the growing season is over!
- one bag of sugar snap peas: stir-fried with garlic and soy sauce (so far, so good)
- one bunch of red kale: another batch of sausage and kale soup for the freezer
Week 9 isn't over yet, but I've already used most of the produce thanks to a visit from my parents!
- 6 ears of bicolor sweet corn were eaten within two days of receipt!
- a small head of cabbage is still untouched but slated to become Indian-style cabbage with mustard and coconut along with some take-out tandoori later this week
- a bunch of orange carrots and a very small head of broccoli (swapped for still more beets) were eaten raw with lunches
- a bunch of kale hearts were (gasp!) eaten raw in a Mexican-style salad with pumpkin seeds, avocado, and a honey-lime vinaigrette. I was at the wrong store to buy cojita cheese, so I used up some feta instead. Both non-kale enthusiasts in this house pronounced the salad "not bad," though I don't think it would be as good with larger kale leaves
- a bag of red potatoes is still entirely untouched. I will probably make a corn, crab, and red potato chowder for the freezer
- 3 more zucchini have been shredded and frozen for later
- 2 cucumbers--another vegetable we're not fond of raw--will be sliced and made into freezer pickles this weekend