I had the pleasure of collecting this week's share in a torrential downpour. It's the first time the pick-up and a storm have coincided all summer; I'm very grateful because it's no fun to drive down the hill/dirt road to the farm and huddle underneath the tent while it's raining cats and dogs.
This week's share consisted of multicolored baby potatoes, salad greens, broccoli raab, cherry tomatoes, summer squash (the squash plants in our home garden are done for this summer), multicolored beans and more husk cherries.
I made some pretty mundane dishes with my haul this week. The baby potatoes made some lovely homefries to go with our burgers one night. The salad greens I made into a fall-themed salad with the addition of sliced local Ginger Gold apples, dried cranberries, walnuts and crumbled feta cheese, dressed with balsamic vinaigrette. The broccoli raab, summer squash and beans were all sauteed simply on different nights (not together), with olive oil, sea salt, black pepper, garlic and a touch of butter. The cherry tomatoes were roasted and used in Eat, Live, Run's Arroz Con Pollo. And the husk cherries were husked and popped into my mouth!
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