This week's basket included a wider variety then the greens of early summer - squash, potatoes, and tomatoes are coming into season and expanding the menu!
The harvest:
- Potato
- Onion
- Tomato
- Beats (large and small)
- Hot peppers
- Yellow wax beans
- Yellow squash (perhaps patty pan)
- Cucumber
- Red leaf lettuce
- Carrots
- Italian zucchini
The potatoes, onions, and squashes made a wonderful roast vegetable dish - slice each and toss with olive oil, salt, pepper, red pepper flake, oregano and garlic powder. Roast at 400 degrees for 25 minutes or until all vegetables are cooked through.
The tomatoes were deep red and full flavored - so unlike any tomato that you'd buy at the store! Serve with cucumber, onion and feta cheese for a delicious Mediterranean salad.
Unfortunately, I'll be out of town for Week 12 and have donated the basket to some friends! Perhaps I can get them to blog on my behalf!
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