October 7, 2011 by Sara Kreidler
Week 19; it will be Thanksgiving before we know it. But this box shows that we’re straddling summer and fall — the weather has been equal parts cool and warm, sunny and grey, and the box is a mix of the seasons too.
This week’s box includes:
- 1 green bell pepper
- 3 jalapenos
- 1 poblano pepper
- 3 green horn shaped peppers
- Approximately 20 canning tomatoes
- 7 heirloom tomatoes
- Red skinned potatoes
- Red onion
- Red leaf lettuce
Broccoli. We’ve been going through broccoli like crazy, it is Oona’s alternate dinner veggie of choice (she has to try what we’re eating, and if she doesn’t like it then she can opt for broccoli instead).
Every week I think “surely there won’t be more tomatoes this week, it is too cold,” and every week I’m wrong. They’re not nearly as good as they were in August, of course, but they still make a nice pot of sauce.
Tomatillos. We’re going to revisit this recipe tonight, which will use up a number of items from this week’s box.
Last week was a slow week for us on account of work-related travel (turns out Reno is nothing like the way it seems on Reno 911!), but we have a busy weekend of cooking planned (and a peck of jalapenos to put up), so stay tuned.