An amazing basket this week. I better get busy eating if I want to use all this stuff!
Kale, Cucumbers, Eggplant, Beets, Grapefruit, Tomatoes, Romaine and Red Leaf Lettuce, Celery, Plums, Pickling Cucumbers, Dill, Sweet Onions, Valencia Oranges, Cauliflower, Nectarines or Peaches, Assorted Summer Squash, Avocados, and Bok Choy.
I’ve already made a green been-dill salad for dinner last night and a cucumber, tomato and dill salad for lunch today. I’m thinking a pumpkin seed-tomatillo sauce with steamed squash and rice for dinner. Maybe this weekend I’ll make either a Persian or Indian eggplant dinner for my husband. That will make him happy. As for the avocados and bok choy, you can mash up an avocado with some lime or lemon and it makes a nice dip for raw bok choy.