CSA Farm Share 2013: Week 8

[surrealestate]

Corn and tomatoes and peaches, oh my! I can hardly believe how yummy everything is. Of course, with a ~3-foot cherry tomato fiend in the house, I don't get to eat many of those, but he does allow me some peaches, for which I am grateful.

Stir fries and thai curries have abounded these past weeks and will continue to do so. This week I also went back to the basics with my marinated raw kale salad. So good, so simple. Not sure what to do with SO MUCH parsley, though. The herb garden has an abundance as well, so really, just lots of parsley.

After we'd eaten as many plums as we could before getting distracted by peaches, the remainder of last week's plums went into canned low-sugar plum jam.... Seven half-pints plus another almost-pint for the fridge. Kind of insane. But so tart and delicious!

• 2 bunches Red Russian Kale
  
• 2 bunches Parsley
  
• 2 bunches Baby Bok Choy
  
• 2 heads Cabbage
  
• 4 lbs New Potatoes
  
• 2 bunches Yellow Carrots
  
• 2 boxes Cherry Tomatoes
  
• 8 ears Corn
  
• 4 lbs Peaches
  = 28#
  

Comments

[rangerpretzel.livejournal.com]

Make Parsley Pesto: http://www.foodnetwork.com/recipes/michele-urvater/parsley-pesto-recipe/index.html

[fidgetmonster.livejournal.com]

i like tabbouleh with lots of parsley and mint, more green than grain really.

[dani-namaste.livejournal.com]

Parsley makes a lovely pesto/chimichurri with orange vineger, garlic (or garlic scapes) and almonds or pistachios.