What I’m Doing With My CSA Shares: Weeks 12 and 13

Week 12

  • Heirloom tomatoes: We sliced these up for caprese salad with mozzarella and basil.
  • Regular tomatoes: We combined some of these with tomatoes from previous weeks and canned them for winter.
  • Green peppers: We ate these in breakfast skillets.
  • Jalapeños: We cut these up to put in cauliflower fried rice.
  • Green tiger tomatoes: We put these in the corn, tomato, basil and Old Bay salad.
  • Cherry tomatoes and lettuce: Salad!
  • Garlic: We saved this for later in the year.

Week 13

  • Bok Choy: I’ll saute this with some garlic as a side dish or include it in my next stir fry.
  • Shishito peppers: I’ll roast these and eat them with salt!
  • Parsley: I’ll probably roast some potatoes and toss them with parsley and butter.
  • Green Peppers: I put most of these in a tomatillo albondigas soup. Post coming soon. We’ll cut up and freeze the rest.
  • Jalapenos: I put most of these in a tomatillo albondigas soup. Post coming soon.
  • Green tiger tomatoes: I put these into a soup with lentils and eggplant.
  • Regular tomatoes: I put these into a soup with lentils and eggplant.
  • Watermelon: We’ll cut it up and savor the end of summer.

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