Farm Share – Week 13

At this week’s pickup, my farmer had a sign on the back of his truck asking for any donations possible.  Due to the horrendous growing season and the loss of his original delivery truck in an accident earlier this season, he’s really strapped.  Poor guy!  I gave what I could, but it really heightened the important of local support for these farmers, especially through the lean years.  If I want the continued luxury of fresh, organic, local produce I too have to step it up and be responsible.

This week’s delivery was lovely!

week 13

Arugula, green tomatoes, orange tomatoes, a delicious reddish/purple heirloom tomato, onions, cilantro, green bell peppers, two golden delicious apples and broccoli.  The green bell peppers and onions went with me to Seekonk for a Sunday BBQ.  I’m making a three bean spicy salad from the Penzeys Spices catalog, spring 2009.  The broccoli got roasted and served alongside some panfried dumplings for a quick pre-yoga class dinner with a friend.  The rest waits for me to get home and do something with it before the next delivery on Wednesday.

Once I get back to Cambridge I’m thinking of making a cilantro pesto to keep through the week and serve over the weekend with some whole wheat pasta and roast chicken.  It must be a sign of fall that I’m craving a whole roasted chicken and all the yummy stock I can make out of it.  The green tomatoes will become a green tomato salsa.  The arugula makes a great salad base and I’m hoping to get at least one more salad that looks like the one I made last week from the leftovers of the last CSA delivery.

baked salmon salad

With green beans, roasted potatoes, tomatoes and arugula from the farm share, this was the best summer salad I ate all season.  The salmon was wild-caught from Whole Foods and it just so happened to be on ridiculous sale.  Win!

What are you cooking with this week?  Any Labor Day BBQs on your plate?