5th Lancaster Farm Fresh CSA to
Friday, July 16, 2010
Obviously, it’s zucchini season. I’m thinking of new and interesting ways to use this prolific vegetable. I’ve already made raw zucchini noodles, fried it with summer squash for burritos, and am thinking about stuffing it, if it ever gets cool enough in Philadelphia to turn on the oven. How do you use your zucchini?
4 green zucchini – certified organic –Rolling Ridge Farm
1 bunch beets – certified organic – Farmdale Organics and Maple Lawn Organics
1 bag potatoes – certified organic – Plum Hill Farm and Hillside Organics (2lbs)
1 bunch cippolini onions – certified organic and transitional – Millwood Organics and Liberty Branch Farm
1 bag green beans – certified organic – Healthy Harvest (1lb)
2green slicing cucumbers - certified organic – Maple Lawn Organics
1 bunch carrots – certified organic – Friends Road Organics
I also ordered some portobello caps for grilling, shitakes, saurkraut, eggs, and the chive garlic cheddar from Friendly Farms that I’m obsessed with.
Posted by Erin on 07/16 at 08:31 PM
