[Image courtesy of Carlos Porto / FreeDigitalPhotos.net]
- 1.5 Quarts Beans (a mix of yellow and green)
- 1 Quart Shelling Peas
- 2 Zucchinis
- 2 Cucumbers
- 1/4 Pound Lettuce Mix (which I exchanged for an extra zucchini)
- 1 Bunch Scallions
- 1 Head of Fennel
- 1 Bunch Swiss Chard
- Basil bunches
- Beet tops
I realized I've never mentioned that what I get in my basket is only a half-share! Also my farmers produced another fun video, check it out here!
I had previously washed, chopped, and cooked the kale by putting it in the bottom of a cast iron pan with a bit of water on a medium-high heat until the kale was soft and the water had evaporated. I warmed it in a cast-iron frying pan and then added an egg, leaving it in the pan until it was cooked through. I ate this with a salsa made from chopped tomato, sliced scallions (bottoms), chopped fresh basil, and lime juice.
Here I go frying something again! I chopped up half of a red onion and two medium sized zucchinis and fried them on a low heat in my cast-iron frying pan with a little bit of oil. Once they were almost done, I added fresh basil cut into thin strips. Last but not least, I topped this dish with a bit of Daiya shredded mozzarella 'cheese.'
This was a simple and delicious meal! I took a trip to Leisure Farms to do some raspberry picking, and I picked up some corn on the cob while I was there. I boiled the corn, and ate it with some Heinz Baked Beans I warmed on the stove.
I neglected to take a picture of the fresh raspberries, but pictured below is how I process the raspberries I don't eat right away. I haven't yet gotten into canning, so I haven't made any raspberry jam, etc.. Instead, I just rinse the berries and push them into a wide-mouthed mason jar and freeze them. They make an excellent desert, without any noticeable freezer-burn. Just make sure that you leave enough space at the top of the jar for expansion as the berries freeze (I try to stay below the threads for the lid).