Week 2

The second week of the farm was similar to our opening weekend, produce wise.  For our half of the family share, we got

• 2 heads of green lettuce 
• 1 lb of spinach
• 2 quarts of strawberries 
• 1 bunch of chive flowers 

This week we not only got produce from our farm, but also from Suburban Organics. A few months back, I bought a half-price box on Living Social, and running out of time to redeem it, we ordered a small boxed of mixed fruit and vegetables this week. In the box there was:

• Green lettuce 
• 1 lb of carrots 
• 1 lb of summer squash (yellow)
• 1 bunch of rainbow chard 
• 8 oz of white button mushrooms
• 2 ears of  white sweet corn
• 2 roma tomatoes 
• 5 bananas
• 2 oranges 
• 3 apples
• 1/2 pint of raspberries (!)

So, once again this will be a salad heavy week. In addition to green salad, we already made quinoa salad with the corn, tomatoes, and cilantro we picked up at the farmer's market, along with some red peppers and red onion we picked up at the store and lime juice we had on hand.  We also started the process of making chive-flower vinegar by steeping the blossoms in a jar with white distilled vinegar.  For dinners this week we'll be making stir fry with some of these ingredients (mushrooms and carrots), the rest of last week's snap peas, and other ingredients from the store (broccoli, bean sprouts, etc). Also, on Friday we plan to make ricotta gnudi with home-made ricotta and tomato sauce in the freezer from last year's tomatoes, along with the chard.