I’m still adjusting to this new schedule, but managed to find a little time to cook this week. And of course, the dishes that I managed to cook, either a) weren’t documented, or b) flopped. I have, however, been trying to freeze and preserve my CSA vegetables, as to not let anything go to waste. I have a growing supply of peppers, zucchini and roasted tomatoes in my freezer, in addition to salsa and diced tomatoes in my pantry, which I’ve attempted to can (we’ll see in a few months if I was successful).

This week’s CSA was pretty ‘standard’, but chock-full of the goodies of the season:

• Lettuce
• broccoli
• peppers
• onions
• garlic
• cabbage
• eggplant
• zucchini
• cucumber
• parsley
• tomatoes

As of today’s post, I have the eggplant, zucchini and parsley left in my fridge. The onion & garlic, in the pantry. The lettuce, broccoli, and cucumber have been eaten, and the rest has been canned/frozen. I’m really looking forward to using the vegetables in my freezer, especially for soups, cassseroles, and crockpot meals. All of which will be perfect, with rainy fall weather moving into northern Michigan this coming week.

An exciting part of Tuesday’s CSA pick-up was EGGS! Our farm just started selling eggs from their chickens, which their 13-year-old son raised this summer. I’m already a supporter of buying organic eggs (I swear, they taste better), and now we can purchase eggs that are organic and very, VERY local. 🙂

Other than that…it’s your typical Sunday here. Lesson planning, grocery shopping, and of course, football 🙂