So many delicious vegetables this week!
Basil, it’s a different kind than I’ve gotten in the past. It’s a much stronger basil, I haven’t figured out what I want to make with it yet.
Corn, only 4 ears this week, it’s so delicious!
Cherry tomatoes. These are so good!
Potatoes, these are always easy to eat up. My kids love baked potatoes.
Tomatoes, lots of tomatoes this week!
Red torpedo onions, these are super strong and so tasty once cooked.
More Japanese Eggplant. Not really a winner around here, but I am finding things to make with them.
And, peppers, or “apples” according to my 2yr old. Who also likes to eat them like apples. I guess it’s a good way for him to get his veggies!
Here’s my latest CSA haul.
I’m just loving this squash. It’s one of my favorite vegetables. And this squash is so tasty!
More celery, I still have half a head from last week so I need to find a recipe that uses lots of celery. I’m thinking I might make up a bunch of cream of celery soup and freeze it for later.
Green onions. I think I’ve gotten green onions every week so far. I’ve figured out how to add them to things without my husband and the kids discovering them so I’m always happy for more.
My 6yr old likes my pickled beets. I’m not a fan of beets but they’re ok pickled. So I’ll probably do that with these.
Basil, I’m loving having so much fresh basil. It’s so delicious and goes great in so many things!
Beans. I’m so excited to finally get some beans. I really love fresh beans, and these were delicious!
Greens, they didn’t tell me what kind and I just don’t know the difference between all of my greens. Unfortunately no one wants to eat them (except for me) so I’m going to have to get sneaky about it.
Tomatoes. I’m loving all these fresh tomatoes! So tasty.
I’ve been on a soup/stew kick this past couple of weeks. Mainly because we’re super busy and it’s easy to toss everything in the crockpot before heading out the door for the day. And then supper is ready when I get home!
For this vegetable soup, you can toss in just about any vegetable if you don’t like the veggies I used.
Crockpot Vegetable Soup
2 Large Tomatoes – cut in chunks
Handfull Chopped Cauliflower
4 Sliced carrots
1 Beet peeled and grated
3 Radishes sliced (I’ve noticed the spicier the raw radish, the sweeter it is cooked)
1 Cup chopped greens (I used swiss chard)
2 Cups chicken broth or chicken soup base
1 Cup cooked meat (I had some leftover hamburger and pork chops that I cut up and put in)
Put all ingredients in the crockpot. Add extra water to full cover vegetables if needed. Cook on low 6 to 8 hours.
My girls are so excited about these carrots. They love carrots, and had carrots a few weeks ago so this week they were asking for them again. They’re so happy to have more carrots.
I can’t say I’m happy to see more beets. I’ve already pickled two bunches. I haven’t decided yet what I’m going to do with this bunch.
Swiss chard. I remember my mom making this accidentally once when I was a kid thinking it was kale. It’s not kale, and it didn’t taste good. So I’m a little afraid of it, but I’m sure I’ll find something I can make with it.
Basil, luckily I have ideas for using this since I’m just now finishing off my last batch. In fact, tomorrow I’ll have two recipes for you with basil.
More tomatoes. These are so yummy! And I’m eating through them so quickly, I’m always happy to have more tomatoes.
And lettuce, we love salads at my house, so that’s what this gets used for. There’s also a lovely red pepper I forgot to take a picture of – and since I ate it before I realized that I didn’t have a picture, there’s no picture. It was very tasty.