Leaving, on a jet plane...
Last Friday's CSA had: 5 oz. okra, 1 v. small green cabbage, 10 squash blossoms, 2 small-med. summer squash, baby greens, chives, basil, and ca. 2 lb. medium potatoes.
I sliced up and sauteed the okra in a little olive oil. The greens became 2 dinner salads and 2 lunch salads; the lunch salads were basically chopped salads with tuna, mushroom, celery, cucumber, avocado, tomato, and radishes, with a lime-garlic vinagrette dressing. The dinner salads more basic, just some kalamata olives and cherry tomatoes from my plants. I made stuffed squash blossoms, using some of the basil and chives, and grilled the remaining squash and put some chopped basil on that. Cooked a couple of potatoes and put chives on them. Also grilled shrimp with lots of garlic, and I grilled a couple of pork chops too.
So I've pretty much managed to use up all the CSA veggies except this most recent cabbage, some garlic, a few potatoes, and bay leaves. Which is good since I'm leaving for France tomorrow! I'm going to tell my housesitter that she's welcome to eat what remains if she wants, but if not it should all keep till I'm back.
I feel more or less ready to go. Still have laundry and packing and so forth to do, but I think it's under control. I've crossed lots of things off my to-do list, anyhow. It's complicated what with the two dogs plus the still-ongoing bathroom renovation; my "housesitting information" that I've been typing up for L. is like 6 pages long, yikes. Really starting to get excited, although the traveling part is never something I enjoy. Being there, yes, that should be good.
Definitely not taking my laptop; SO will have his, but I do not plan to be online, really. I will have my video camera so there might actually be some pictures, later rather than sooner.
I sliced up and sauteed the okra in a little olive oil. The greens became 2 dinner salads and 2 lunch salads; the lunch salads were basically chopped salads with tuna, mushroom, celery, cucumber, avocado, tomato, and radishes, with a lime-garlic vinagrette dressing. The dinner salads more basic, just some kalamata olives and cherry tomatoes from my plants. I made stuffed squash blossoms, using some of the basil and chives, and grilled the remaining squash and put some chopped basil on that. Cooked a couple of potatoes and put chives on them. Also grilled shrimp with lots of garlic, and I grilled a couple of pork chops too.
So I've pretty much managed to use up all the CSA veggies except this most recent cabbage, some garlic, a few potatoes, and bay leaves. Which is good since I'm leaving for France tomorrow! I'm going to tell my housesitter that she's welcome to eat what remains if she wants, but if not it should all keep till I'm back.
I feel more or less ready to go. Still have laundry and packing and so forth to do, but I think it's under control. I've crossed lots of things off my to-do list, anyhow. It's complicated what with the two dogs plus the still-ongoing bathroom renovation; my "housesitting information" that I've been typing up for L. is like 6 pages long, yikes. Really starting to get excited, although the traveling part is never something I enjoy. Being there, yes, that should be good.
Definitely not taking my laptop; SO will have his, but I do not plan to be online, really. I will have my video camera so there might actually be some pictures, later rather than sooner.