Posts Tagged ‘green pepper’

Box 8 – Roundup

Actual usage & thoughts:

  • Mizuna – Used in the BMTs and BMs, and in the adhoc salad, in both cases as a lettuce substitute. As I mentioned before, the leaves are very much like rocket (arugula), but without the peppery kick, and are fairly tasty. I’m not sure that just eating them raw brought out the best of the flavours though, so if we got this again I’d definitely want to try incorporating it into cooked dishes.
  • Green Chard – June made the ‘Zuppa Toscana’ clone using the chard earlier in the week, which was an okay soup, but nothing special – definitely not as good as the real deal from Olive Garden, hence the lack of blog posts about it. The chard also played a key role in the Five Spice Beef Stir-fry. In both cases, the chard added good flavour and in the case of the stir-fry some crunch, and is something we’d definitely be able to use easily should it appear in future boxes.
  • Celery – Apart from the adhoc salad, the celery has been a bit neglected, so I’m munching on a few stalks as I type, in lieu of a less healthy evening snack! The stalks (once washed, of course) are wonderfully crunchy, and have that sweet almost grassy taste that celery should have. Actually, thinking of washing them, for at least a couple of the stalks in the bundle, the lower ends appeared to have some soil (or something else very brown) up inside the inner walls of the stalk – actually inside the stalk, not just on the surface – so I played it safe and just trimmed those parts off. While I’m eating these last stalks, which are getting a little soft & flexible now due to age but surprisingly still retain their crunch, I’m noticing that they’re nowhere near as stringy with the fibres in the celery as some shop-bought ones are, which is a definite plus!
  • Red Round Tomatoes – These sat on the counter all week, ripening in the sun, and are now ready to eat (apart from one or two spots which are starting to get a little surface damage), so they’ll get used at some point this coming weekend I’m sure.
  • Green Peppers – As predicted, we couldn’t find a use for these, so they’re frozen along with the others now.
  • Canistel – For some reason, the canistels from this week’s box ripened much faster than the previous ones, which means that they’re all pretty much equally ripe now. June is fairly sure that some of them are actually rotten, but I think they’re still usable. However, I’ve not managed to convince her into try cooking them in a soup (with or without other roasted vegetables), so we might need to find another idea instead.

Ratings:

  • Hits – Mizuna, Green Chard, Celery
  • Near Misses – none
  • Total Flops – none
  • Not Rated – Red Round Tomatoes, Green Peppers, Canistel

Final Opinion:

This turned out to be an interesting week, since we used probably just as much from older boxes as we did from this box, but what we did have from this box was consistently good, so hopefully the remaining items will be equally satisfactory – I’ll definitely need to do another catchup post in the next few weeks! Also, unlike previous weeks, this was the first week in which we’ve been able to add our own home-grown veg into the mix, in this case the radishes (greens in the stir-fry, the rest in my salads), which is giving us yet another impetus to really use this great stuff. Next up on that front will be the baby bok choy in a few weeks time, so until then it’s back to using just what’s in the boxes!

Box 8 – Opening

What’s inside our half box #8?

  • Mizuna – one bundle
  • Green Chard – one bundle
  • Oyster Mushrooms – donated to another CSAer, as there’s no extras box still (due to the freeze damage) but we didn’t want them.
  • Celery – one large bundle
  • Red Round Tomatoes – two
  • Green Peppers – officially it’s one per box, but we ended up with two. If you see the photos, you’ll understand why they gave us two of them!
  • Cilantro/Coriander – donated to the same CSAer as the mushrooms, since June is passionately averse to the taste (and even the smell) of this
  • Canistel – two
Box 8

Box 8

Initial thoughts:

Another small box due to the frost damage reducing the harvests, especially once we’d given away the mushrooms and coriander. However, what’s left is all very easily usable, so I’m hoping that this will be our first box that we complete finish… apart from the green peppers of course 🙂

Usage ideas:

  • Mizuna – As mentioned in the Box 7 roundup, June had a BLT today. The ‘L’ was really not L but M, Mizuna that is. I skipped the T to have a BL (well, BM) as well. Still plenty left though, so we might do another stirfry at some point, or there’s always salads. Actually, since I’m going to be taking lunch to work with me this week, I might end up using some in the sarnies I make.
  • Green Chard – June mentioned a Potato & Greens soup recipe – a clone of the ‘Zuppa  Toscani’ from Olive Garden – earlier today, which sounds great to me, since that’s the soup I always go for when we go there. The chard will definitely be good in this, so that’s at least some of it covered.
  • Celery – The CSA newsletter features an ‘Ants on a Log’ recipe this time, which makes me laugh, as I can’t hear that phrase without thinking of the daft Playhouse Disney show ‘Tasty Time with ZeFronk’ which featured it. Blame El Nino for inflicting that upon us… However, I really like celery, so I’ll probably eat a fair amount of it raw (with mayo is my preferred), but it’s easily cooked with too, so there’s plenty of other possibilities.
  • Red Round Tomatoes – As with last week’s, these will need to wait most of the week to ripen up fully. Then, who knows 🙂
  • Green Peppers – Given the size of the peppers, I might manage to use the smaller of the two, but I suspect that the larger will end up in the freezer with the others…
  • Canistel – These will take a fair while to ripen, if the previous ones are anything to go by, so I doubt we’ll be able to use these this week.

Photos by me, edited by June:

Mizuna

Mizuna

Green Chard

Green Chard

Celery

Celery

Red Round Tomatoes

Red Round Tomatoes

Green Peppers

Green Peppers

Canistel

Canistel

Mid-week Munchies

We’ve been fairly good with actually cooking this week, which means we’ve also been using our half box’s contents. However, most of the meals aren’t really blog-worthy in their own right, so here’s a quick summary:

Saturday – A first for us, in that we actually tried out a recipe from the CSA newsletter! The dish in question was an (apparently fairly bastardised) Szechuan Clementine Chicken that we substituted pork instead of chicken. Obviously, this used our one remaining clementine, and was garnished with garlic chives. To be honest, while the resultant meal was good enough to eat (and pretty hot from the chili), it wasn’t anything notable, especially since it ended up far too dry for my liking – I’m British, I like my sauces! I don’t think we’ll be having this particular one again.

Sunday – Dim Sum! Between us (well, I took photos and folded wontons, June did the rest … but that’s just details), we put together a tasty selection. The cabbage from Box 7 got used as a prop (as the photos will show), and the cabbage from Box 5 was part of the filling of the Pork Buns, along with the garlic chives from Box 7. Those garlic chives also appeared in the Beef Wontons, since we’d still got a bit left. I’ve never been a fan of boiled wontons, but the fried ones – and the steamed buns – were delicious.

Tuesday – A quick meat-and-two-veg dish of grilled chicken, steamed lacinato kale, and roasted beets. While the kale was excellent (June sauted it in olive oil with garlic before steaming), the beets weren’t softening in the oven so we had to resort to nuking them to speed things up. However, the end result wasn’t really worth the effort, as the texture was both too soft in places and too crunchy in others, and the flavour lacked impact. Oh, and the reasons we didn’t make my normal colcannon are twofold – June didn’t realise that I wanted to cook it that way, and we didn’t have any potatoes left!

Today – I finally found a use for at least some of the hundreds… well, three, green peppers that have been taunting me from the fridge for the past weeks. June hadn’t planned anything this evening, and I was impatient (ie hungry enough to actually do something about it), so I decided to throw something simple together. Half a green pepper got thinly sliced into strips and quickly fried along with some Polish Kielbasa, before being tossed into a wholemeal wrap (or three). While the pepper wasn’t as sweet as some, and to be frank was on the elderly side, it was still firm and crisp, making for a good contrast in the wraps.

No idea what we’ll be having tomorrow or Friday yet, so the week is still wide open!

Boxes 1 to 5 – Followups

Since we’ve got a habit of not using the entire box each week, but then (sometimes) using things in the following week(s), our verdicts on the missing items tends to get lost in the weekly cycles. Therefore, this post is a catchup for all those “we’ll eat it next week” things so far.

Box 1:

  • Roselle – This was used in the Roselle Experiments, which were both not very successful and a revelation that neither of us particular like the Roselle taste.

Box 2:

  • Green Pepper – sliced and frozen.
  • Yellow Squash – still at the back of the fridge somewhere, getting pretty elderly now so I suspect it’ll end up as trash unfortunately.
  • Black Sapote – these took forever to ripen, and when they did we were off in Mexico. They were overripe by the time we came back, to the point of leaking juices and getting mouldy, so they had to be thrown away. However, we did manage to salvage a little bit, which was enough for both of us to taste it – June thought it was very similar to a sweet avocado-ish flavour, whereas I thought it was fruitier than that.

Box 3:

  • Green Peppers – sliced and frozen.
  • Piper Betel Leaves – we used one of the leaves from the Box 6 selection, so we now at least know what it tastes like (very smoked sausage-like), and it appears the leaves are keeping well, so there’s plenty of time to come up with other ideas for this.

Box 4:

  • We missed Box 4 completely due to being in Mexico!

Box 5:

  • Asian Mix – added to the Beef & Aubergine curry that was ultimately abandoned (see Box 6 roundup).
  • Beets – we pondered using them during this week, but June’s reluctance meant we went with something else, so they’re still sitting there waiting. I just minutes ago mentioned the possibility of a cabbage & beet soup of some kind to June, and her response was “YERK!”, so we’re going to need some ingenuity to get a palatable use out of them.
  • Roma Tomatoes – we left them on the counter all last week and all this week, and they’re definitely looking ripe now. I still think that a stew of some sort would make good use of them, but no specific ideas yet.
  • Black Sapote – after learning from bad timing with the Box 2 black sapotes just how quickly they can go from underripe to overripe, we kept a much closer eye on these three. The smaller of the two ripened very quickly (just over a week), so we put them in the fridge to slow the process until the larger one had got to the same state. The larger one is now pretty much ripe as well, so I’m looking to find a use for them this week if possible.

Box 6 – Roundup

Actual usage & thoughts:

  • Green Beans – I think we must have forgotten about these this week, since we had one or two meals that could have used them. They’re still looking good in the fridge, so I’d be surprised if they’re not all eaten in the coming week.
  • Bok Choy – As I predicted, we had a stirfry last night that used the Bok Choy and the Komatsuna, details of which are in June’s blog posting about Hot & Sweet Chicken and Noodles Stirfry. The Bok Choy hearts were firm and sweet, giving a nice crunch to the overall dish, and the greens helped round out the noodles.
  • Green Peppers – As before, we haven’t used a single one of these yet. They’ll probably end up in the freezer sometime this weekend unless I get creative, but they’re definitely not going to go to waste.
  • Komatsuna – Used in the Hot & Sweet Chicken and Noodles Stirfry, along with the Bok Choy. The Komatsuna lived up to it’s alternate name of ‘mustard spinach’, with the general taste of spinach but with a definite warm kick very akin to mustard. It added a nice heat to the stirfry (bolstered by our homemade hot & sweet chili dipping sauce that June added), and I’m definitely hoping we get more of this in the future.
  • Radishes – As recommended in the newsletter, I sliced them up and ate them on buttered bread, which worked surprisingly well – I’d never thought of radishes on bread before, but now I’m thinking about it I guess it makes just as much sense as lettuce or tomato. The radishes were crunchy and crisp, with a good warming aftertaste. Unfortunately, we waited until too late in the week to use the tops, which started wilting very quickly.
  • Aubergine/Eggplant – Earlier in the week, June decided to make an Beef & Aubergine curry, adding the Asian Mix from Box 5 that we still had. However, the quality of the meat was poor, and the aubergine turned into a goop, so we ended up abandoning the dish – the aubergine bits didn’t taste that bad, it was the texture that killed it. There’s still half of the aubergine left over, but we’re now hesitant to use it, since both this and a previous dish using aubergine failed to be edible. Given that the Aubergine & Chard gratin I made last month worked out well, I suspect it’s more a case of our needing to find a use for the aubergine that suits our palettes (and doesn’t turn it into mush).
  • Piper Betel Leaf – Since we’re rapidly accumulating these leaves, I finally took a chance and tried a little bit. My goodness, I’d read that it was supposed to taste similar to smoked sausage, but I didn’t realise how strong it was! Wow! Since we were making a stirfry anyway, we used just one leaf as an aromatic, and it added a slightly meaty element to the overall taste. We probably could have used more than we did, but since the little tastes we had were so strong we decided to err on the side of caution, as obviously the last thing we wanted was to swamp all the other flavours. Now that we know what it’s really like, I’m definitely going to look for ways to use this leaf more.
  • Canistel – We’re not 100% sure if these are actually ripe or not yet, so we’ve not touched them this week. My idea of roasted vegetable soup still sounds doable, so hopefully that’ll happen this week.

Ratings:

  • Hits – bok choy, komatsuna, piper betel leaf, radishes
  • Near Misses – aubergine
  • Total Flops – none
  • Not Rated – green beans, green peppers, canistel

Final Opinion:

An interesting week, with a good percentage of things all working fairly well together in the stirfry, and only one thing being abandoned. However, as always there’s more things left than there really should be, so we’re going to have to start planning our meals to use them more in the coming weeks.

Box 6 – Opening

What’s inside Box 6?

  • Green Beans – 3/4lb bag
  • Bok Choy – one head
  • Green Peppers – 3
  • Komatsuna – one bundle
  • Radishes – one bundle of ‘French Breakfast’ variety
  • Aubergine/Eggplant – a HUGE one!
  • Piper Betel Leaf – 6 leaves
  • Canistel – 3 (2 plus 1 from the extras), AKA Eggfruit
Box 6

Box 6

Initial thoughts:

Canistel is new to me but looks interesting, and komatsuna is a complete unknown, but otherwise this looks like a reasonable selection that we can definitely make good use of.

Usage ideas:

  • Green Beans – These have been consistently good when steamed and served as a side dish, so that’s definitely a possibility again.
  • Bok Choy – I foresee at least one more stirfry in the future, since June found she really liked the Bok Choy we cooked that way last time.
  • Green Peppers – Unless I pull my finger out and cook something for myself that uses these, they’re probably going to have the same fate as most of our previous ones, namely being sliced & frozen.
  • Komatsuna – I’ve never even heard of this particular plant before, but some quick research shows that’s it’s known as Japanese Mustard Spinach, which hints that it could be used in the same way as spinach – either raw in salad or cooked.
  • Radishes – June’s not a huge fan of these, but I like a good radish, so I’ll probably munch on these either on their own or as part of a salad later in the week. Interestingly enough, the newsletter has a recipe which is pretty much sliced radish on bread & butter, which sounds a bit strange, but I might have to give that a go just for the heck of it.
  • Aubergine/Eggplant – Given that this is such a big one, we’ll need to find something that’ll use most of it in one hit. Perhaps a variation on my Aubergine & Chard gratin, using the piper betel and/or the komatsuna?
  • Piper Betel Leaves – The CSA newsletter recommends not treating these like vegetables, since they’re very strongly flavoured, but apparently it combines well with cheese. I think we’ll have to find an excuse to try doing something with these, since there’s still the previous 5 leaves in the fridge that we’ve not used yet, and it sounds interesting enough to warrant a little experimentation.
  • Canistel – June’s not sure if we’ve ever had these before, and I’m pretty sure I haven’t, so we’re going to have to go by what information we can find about them. The newsletter suggests that they work well in pies & soups if treated like pumpkin or squashes, and if sweet enough might work well in a smoothie. However, even with three fairly sizable fruits, I’m not sure we’ve got enough to make a pie or soup that’d purely be canistel, so we’re either going to have to combine it with something else (perhaps that summer squash from Box 2 if it’s still good, or the other little squashes that have been sitting around since late November?), or find a small focused use. Given the weather of the last week or so, I’m leaning towards having another roasted vegetable soup of some sort.

Photos by me, edited by June:

Green Beans

Green Beans

Bok Choy

Bok Choy

Green Peppers

Green Peppers

Komatsuna

Komatsuna

French Breakfast Radishes

French Breakfast Radishes

Aubergine

Aubergine

Piper Betel Leaves

Piper Betel Leaves

Canistel

Canistel

Box 3 – Roundup

Better late than never, here’s the roundup of Box 3:

Actual usage & thoughts:

  • Aubergine (Eggplant) – firm and tasty, and was cooked in the gratin posted previously.
  • Green ‘Suntan’ Peppers – sliced and frozen, since we weren’t going to be able to use it in time. It’ll probably be added to a Cuban-style black beans dish at some point in the future.
  • Green Beans – donated to June’s Mom, who seemed to enjoy them.
  • Fennel (bulb and tops) – half the bulb and some of the tops were included in the Italian stir-fry, the rest is still in the fridge. While the tops and bulb smelt very aniseed-like when raw, when it was cooked the flavour mellowed nicely, and really complimented the rest of the dish.
  • Green Chard – two leaves were used in the gratin, the other two were used in the Italian stir-fry. The leaves were a bit on the floppy side (which I’m not sure is normal for chard or not), but the taste of them and the stalks were both fine.
  • Piper Betel Leaves – we’ve yet to find a use for these, so they’ve been slowly drying out in the fridge. It’s added to the stash of “use when we can find something good to put them in” herbs and spices in there.
  • Thai Basil – unfortunately, we weren’t quick enough in getting these into a vase, and it ended up shrivelled and dead dry, and had to be thrown away. I’m hoping we’ll get these again, since the smell of them when fresh was wonderful, but we’ll definitely have to get them into water quickly next time!
  • Cucumber – as I originally thought, this was all mine, and I had it sliced in a couple of sarnies (one pb&c, one just c). Given the look of the cucumber, I was expected a very … artisan style, with lumps and huge seeds, so I was pleasantly surprised by it having what I’d consider the right texture and fairly small seeds – very similar to the “english” cucumbers I’m used to. It was both crisp and slightly sweet, which is about right, and was excellent when fresh from the fridge.
  • Cherry Tomatoes – these were the same as the previous pot, with the same good points (firmness, lack of bitterness), but also the same bad points (not very sweet). We didn’t manage to eat all of them before Mexico, and they’d gone by the time we came back, so we lost probably half to two thirds of the pot.

Ratings:

  • Hits – aubergine, fennel, green chard, cucumber, green beans
  • Near Misses – cherry tomatoes
  • Total Flops – none, woohoo! 🙂
  • Not Rated – green peppers, thai basil, piper betel leaves

Final Opinion:

Apart from the tomatoes, this was a pretty good box, even though we didn’t manage to try everything yet. The impromptu trips to Mexico threw the spanner in the works, which is why we didn’t finish everything (and why we had to skip box 4), but that won’t happen in the future, so we should have a good run from now to the end of the season.

Box 3 – Opening

What’s inside Box 3?

  • Aubergine (Eggplant) – one
  • Green ‘Suntan’ Peppers – one
  • Green Beans – 3/4lb bag
  • Fennel (bulb and tops) – one, from the Xtras box
  • Green Chard – one bunch
  • Piper Betel Leaves – one bag, approx 5-6 leaves
  • Thai Basil – one bundle of stalks
  • Cucumber – one
  • Cherry Tomatoes – one pint pot
Box 3

Box 3

Initial thoughts:

Plenty of non-unusual items this week, so finding recipes shouldn’t be too taxing. The only real unknown is the Piper Betel leaves, but they look like they’ll keep for a while, so no rush yet!

Usage ideas:

  • Aubergine (Eggplant) – we had Aubergine Parmesan a few nights ago, so revisiting that is a possibility, but June mentioned an aubergine & tomato recipe she’d found, so it could go either way.
  • Green ‘Suntan’ Peppers – another one to put in the fridge and ponder a usage for. I’ll need to be twice as inventive now!
  • Green Beans – combined with the last few remnants of the Box 1 green beans, these are probably going to go to June’s mom.
  • Fennel (bulb and tops) – no ideas yet. While the bulb itself is fairly small, there’s a forest of tops to use, so we need something that’ll use lots of tops as well as the bulb.
  • Green Chard – again, no ideas, but the stalks look very similar to celery, so perhaps something that normally uses celery? The leafy parts might make for good cabbage substitution? Have to think about this one some more…
  • Piper Betel Leaves – the CSA newsletter has many suggestions for this rather unusual leaf, including Tempura-fried Betel Leaf with coconut crab sauce, Betel Leaf Drizzle (for garnishing), seasoning for boiled vegetables when combined with onion slices, adding colour to scrambled eggs, and as a seasoning wrap for baking fish fillets. The only question is which one do we want to try? 🙂
  • Thai Basil – the aroma from the fresh leaves is very strong, so this will definitely add a good basil flavour to anything we use it in … which is another way of saying no ideas yet 🙂
  • Cucumber – since June doesn’t like cucumber, this one is mine. I think the classic peanut butter & cucumber sandwiches are on the cards, or maybe even canned fish & cucumber (it’d normally be Tuna, but since I’m not a fan of tuna when tinned, I’m hoping to find something like mackerel).
  • Cherry Tomatoes – I suspect that June will snaffle a few now and then over the weekend, and either cook the rest with the aubergine (see above), or add into a salad.

Photos, by June:

Aubergine

Aubergine (Eggplant)

Green Pepper

Green Pepper

Green Beans

Green Beans

Fennel

Fennel

Green Chard

Green Chard

Piper Betel Leaves

Piper Betel Leaves

Thai Basil

Thai Basil

Cucumber

Cucumber

Cherry Tomatoes

Cherry Tomatoes

Box 2 – Roundup

Our second box, and the first that we’d have to try to utilise in just one week. So what did we do with it?

Actual usage & thoughts:

  • Italian Dandelion – The various other blogs by fellow members of our CSA all seem to agree on one thing – that the dandelion greens are very bitter. Therefore, we’ve not been bold enough to actually try doing anything with it for fear of making something we’d have to trash.
  • Garlic Chives – Added to the rice of the Lemon Chicken dish (see below). It definitely created an extra dimension to the rice, and there’s plenty more which I’m sure we’ll use in the coming weeks.
  • Lettuce (Romaine) – As covered in the previous post, I made an adhoc salad from it, and wished there was more of it!
  • Bok Choy – June cooked up a Lemon Chicken with Rice & Bok Choy dish (which I’m sure she’ll get around to blogging about eventually, since she took enough photos of it), which was excellent all round. The Bok Choy was very flavourful, and surprisingly sweet, so it make an excellent side to the dish. EDIT: June finally posted about the Bok Choy.
  • Green ‘Suntan’ Pepper – I admit I haven’t done anything with this yet, partly from laziness (since I’d be cooking for myself), and partly from inexperience (since I don’t cook that often). It still looks fine, so maybe next week I’ll find something that’ll work.
  • Yellow Squash – Pretty much the same as the green pepper above, I’ve not found anything to make this into yet.
  • Avocado – June did her usual with at least one of the two avocados, so I’m guessing there’s no complaints.
  • Black Sapote (AKA chocolate pudding fruit) – neither has riped yet, so not much can be said about it. It’ll probably be another week or two before they can be eaten.

Ratings:

  • Hits – Bok Choy, Garlic Chives, Lettuce, Avocado
  • Near Misses – none!
  • Total Flops – Italian Dandelion
  • Not Rated – Green Pepper, Yellow Squash, Black Sapote

Final Opinion:

From what we actually ate, there were definitely no complaints. However, from a combination of lack of ideas and unriped fruit, there is still quite a bit of produce left for the coming week(s), so I’ll have to hold off on final judgment until a later post.

Box 2 – Opening

What’s inside Box 2?

  • Italian Dandelion – one bundle
  • Garlic Chives – one bundle.
  • Lettuce – one (small) head, in this case Romaine
  • Bok Choy – one head, complete with caterpillar and other bugs!
  • Green ‘Suntan’ Pepper – one
  • Yellow Squash – one
  • Courgette (Zucchini) – one, swapped for an avocado since neither of us are fans of it
  • Avocado – ‘monroe’ variety this time, one plus the swapped one
  • Black Sapote (AKA chocolate pudding fruit) – two
Box 2

Box 2

Initial thoughts:

Another good selection, with only the Bok Choy being unusual. Black sapote would probably also be considered unusual by many, but since we’ve had it before, it’s not such an unknown to us. See June’s blog post for her thoughts on the box.

Usage ideas:

  • Italian Dandelion – June has already told me she’s going to cook the recipe from the CSA newsletter, namely Dandelion Fetuccini, so I’ll have to see if that comes to pass. Otherwise, a simple salad might work, as would steaming or light sauteing as a side.
  • Garlic Chives – these can be used in pretty much any dish where (a little) garlic is required, so it’s just a case of picking one.
  • Lettuce – another salad is probably on the cards, perhaps filling for a BLT too.
  • Bok Choy – I’ve no clues about this, so will have to research some Asian recipes for ideas. Might work well in combination with the garlic chives.
  • Green ‘Suntan’ Pepper – June’s not a fan of bell peppers, so I’m going to have to think of something for myself here. I suspect it’s not sweet enough to eat raw, so I’ll have to cook it. Maybe if I find a recipe that uses with with bok choy and garlic chives, I’ll kill three birds with one stone!
  • Yellow Squash – it’s pretty small, so perhaps a Yellow Squash Parmesan (ie fried then baked with cheese etc) for a one person meal.
  • Avocados – June will do her usual avocado and rice with these, I suspect…
  • Black Sapote (AKA chocolate fruit) – these just need to be left to ripen (when they become black and very soft), and can then just be eaten with a spoon, oh… or perhaps with icecream? Hopefully they’ll ripen quickly!

Photos, by June:

Italian Dandelion

Italian Dandelion

Garlic Chives

Garlic Chives

Lettuce (Romaine)

Lettuce (Romaine)

Bok Choy

Bok Choy

Green Pepper

Green Pepper

Yellow Squash

Yellow Squash

Avocados

Avocados

Black Sapote (Unripe)

Black Sapote (Unripe)