A bunch of red onions, 1 kohlrabi, 2 small peaches, 2 ears of corn, a bunch of leeks, a bunch of basil, 2 zucchini, and a pint of blueberries.
We used up all the leeks/green onions (the ones from 2 weeks ago I thought were green onions but may have been little leeks. I don't think so, though) and the spinach from a few weeks ago in some quiche. The last of the old half-dozen eggs were used up prior to the quiche, in eggs Sunday morning! (quiche was made later). I gave away this week's basil and zucchini since we were going away to GenCon & I knew they wouldn't get used. We ate the corn on Wednesday; it was definitely new corn. Froze the blueberries today, will use them to make scones when we get back. I've never made scones before, and I've always been nervous about it for some reason. Hopefully all will go well!
Still have the kohlrabi, and some radishes from ages ago. Chopped off all the greens from the onions so they wouldn't deteriorate and moisture-up the crisper drawer. We did use half of one onion in the eggs this morning, and I decided to try chopping up & freezing the rest. Then we had some more onions & part of a pepper left, so I chopped that up & froze it separately. Will have to try to use them when we get back.
I think we still have the small peaches, but they were pretty green. I'll see if Lou takes them tomorrow to work, otherwise I might have them when I get up.
I did throw out all the lettuce. It was pretty wilted to begin with, and we just didn't eat it in a timely manner. I also never used the mint, so that got thrown out too.
We used the zucchini in a pasta recipe I found that also used up half of the cloumage. It called for ricotta (actually requested "artisanal ricotta"!) and zucchini, onion, basil, garlic, Parmesan, and pasta. It was pretty good and even was good cold. The only thing I didn't do was make a paste with the basil & the garlic as it said to use a mortar & pestle (which we don't have) or a mini food processor, which we also don't have. Next time I'll break out the big food processor.
We made the sugar snap peas by just cleaning/de-stringing them, blanching, then sautéing them in some garlic & olive oil, very similar to what I do with green beans, actually. They were good!
Next week our friends Pat & Betsy get the farmshare, so I'll get a pic of it from them. We did a pretty good job this year of cleaning out the fridge before vacation, and we've done okay with using up what we get from the CSA. In fact, Lou swapped out, at my suggestion, the Asian braising greens we were supposed to get with more blueberries, because I knew we wouldn't eat them before vacation. Especially with me working second shift bothe weekend nights (which means a double today, because my normal shift is midnight to 8:30. I'm about halfway through right now, and really starting to drag! I have a piece of quiche to help get me through the night, though!
See you in just over a week!