Week 5 - August 5, 2014: Cucumbers, Zucchini, Summer Squash, lettuce, sweet and hot peppers, parsley, carrots, tomatoes, yellow wax beans and eggplant.
Some crazy looking tomatoes we got, but great for making pasta sauce.
Week 7 - September 2, 2014: Cherry, grape and large slicer tomatoes, spaghetti squash, sugar baby watermelon, tomatillo, scallions, potatoes, sweet peppers, rainbow lacinato kale, summer squash, lettuce, yellow onions, shallots, garlic and ground cherries.
Week 6 - August 28, 2015:
Week 9 - September 30, 2014: Peacock broccoli, regular broccoli, green celery, fennel, lovelock lettuce, arugula, purple viking potatoes, leeks, gold of macau snap beans, buttercup squash (round hat like), acorn squash, grape tomatoes, slicing tomatoes, tomatillo, curly parsley, yellow onions and sweet peppers.
Week 2 - June 24, 2014: Beets, Chinese Napa Cabbage, Snap Peas, Camden Kale, Hakurei Turnips, Scallions, Garlic Scapes, Red Lettuce, Green Lettuce, Parsley, Hot Shot Spicy Bouquet (for braising). I washed and spun before storing the Kale, Lettuces, Parsley, Mustard Greens, Turnip Greens and Beet Greens. I stored unwashed the Beets, Cabbage, Turnips, Garlic Scapes, Snap Peas, and Scallions.
Baked cabbage stuffed with sun-dried tomato chicken and tomato sauce.