This week’s share from McKinley CSA in north Minneapolis, Minnesota includes Mokum carrots, cucumbers, Swiss chard, peapods, French fingerling potatoes, and my choice of two herbs: mint & rosemary.
Last Saturday I took photos at a few of the sites and then did a lot of much needed weeding at the Cityview site.
How did I use last week’s share?
Red potatoes joined some farmer’s market red potatoes to make a huge batch of baked lemony potatoes.
Beans joined two meals but were cooked the same.. Pretty simply cooked for just a few minutes in a pan with coconut oil and a little pepper and sea salt on top.
Most of the raspberries were eaten by Olive. I bought more at the farmer’s market to include in some quinoa muffins.
We enjoyed some lettuce mix today in a quick salad.
I made beet and carrot soup again.
We ate the beet greens this morning for breakfast – I sautéed them in bacon fat after cooking bacon and added some maple syrup, pepper, and sea salt midway through.
The broccoli is still waiting to be used.