Two weeks ago my CSA box contained:

1 pint yellow cherry tomatoes
1 bunch mizuna
1 bunch carrots (with greens)
baby squash: 2 yellow crookneck, 2 zucchini, 1 large yellow pattypan
1 bunch beets with greens
1 bunch chard
1 pint blueberries
2 pints strawberries
1 cantaloupe

I cooked the beet greens that same day with garlic and béchamel sauce with
eggs.
I made a gumbo z'herbes with the chard and the carrot greens.
I made a sweet cornbread with blueberries and glazed it, making it into a
kind of coffee cake.
I had some of the cantaloupe with some of the strawberries. The remainder of
the cantaloupe was put into licuado which I took into work with me.
Some of the strawberries went into licuado for work; some more of them were
eaten with breakfast cereal, and there were still a few left at the end of
the week.
The mizuna went into a couple of quasi-Vietnamese panini with halved cherry
tomatoes, roast chicken, homemade mayo, and Maggi sauce.
Three of the carrots, the pattypan squash, and a couple of the beets were
finely chopped along with lettuce and a tiny bit of onion, then dressed with
homemade Thousand Island dressing.
The baby squash were cut into inch-long lengths and cooked in grapeseed oil,
then eaten as a side dish with pan-fried pork chops, and cherry tomatoes and
jicama sticks with a pseudo-aioli made from homemade mayo with roasted
garlic added.

This week my CSA box contained:

2 very-fragrant fennel bulbs
1 lb green beans
1 pint cherry tomatoes, a mix of red and yellow
2 pints strawberries
1 small cabbage
1 small bunch carrots with greens
squash: 1 big zucchini and 1 small yellow pattypan
1 cantaloupe
4 nectarines, not quite ready to be eaten
2 lb small potatoes

What am I going to do with all these strawberries? I plan to make a
potato-and-green-bean salad; I'm undecided as to what I'm going to do with
the rest of the stuff.


Bob