The Suburban Herbivore

This is week 4, a particularly colorful week! With the appearance of yellow squash, the summer vegetables begin. I refuse to make squash casserole right away. I’m going to use the squash in something else. I’m guessing that this is the last of the strawberries. I definitely need to start thinking about these beets, though they will keep for a while. It has been interesting, if challenging, getting different varieties of beets.

Full share from May 27, 2009

Here’s what we got: one head of lettuce, one large cauliflower, two zucchini, three yellow squash, one bunch of scallions, two pints of strawberries, one large bunch of Forona beets, one bunch of parsley, and one bunch of yellow, orange, and purple carrots. The parsley is a variety called Giant of Italy, and surely, the leaves are huge (for parsley, anyway).

And in share #6 of 20, the summer produce begins! Today we received yellow squash, zucchini, parsley, and… basil. I’ve been excitedly awaiting the arrival of basil. I love to use it in Thai dishes, as well as, of course, pesto. Once the tomatoes start, the easiest thing ever to make is a caprese salad. (More on that later.)

We also received beets, strawberries, broccoli, and a giant head of cauliflower. I think I’m going to need to bust out a roasted vegetables dish to go through the remaining beets and turnips. Or maybe we can grill them. Hmmm.