This may have been our finest meal from the farm so far.

Insalata Caprese
(farm-fresh tomatoes, mozzarella di buffala and opal basil with olive oil and balsamic vinegar drizzled on top)

Salad of Roasted Golden Beets and Fennel with Orange
(dressing made from sherry vinegar and olive oil)

Sauteed Swiss Chard and Chickpeas with Whole Wheat Fusilli
(just sauteed onions and garlic with olive oil, added chopped chard and a can of chickpeas, then squeezed a lemon and generously sprinkled parmesan on top. delish!)

Semolina Bread with Black Sesame from Amy’s Bread

We used the following vegetables from our shares this week and last:
Chard, onions, tomatoes, basil, beets, fennel

What will we do with the many eggplants and zucchini we received this week? Tomatoes are no problem. I can eat them all day long. We received three pounds of beautiful ones today.

The most interesting thing we received today were several branches of edamame. I picked the pods off today and stored in the fridge. I’ll clean them tomorrow and boil them up and we’ll see how they taste. They are awfully small though — seem like a lot of work for what I expect will seem like a small payoff.