July 15 was the fourth week of our CSA (Waldingfield Farm, pick-up point Sandy Hook Organic Farmer’s Market). Our bounty included:
– lots of beets (with the greens)
– red leaf lettuce
– sugar peas
– kale (a lot)
– swiss chard (a lot)
– pattypan sqash
– zucchini
– leeks
– an heirloom cucumber

Mostly local dinner: I’m cooking some of the kale with pancetta. They don’t make pancetta locally, so I have no qualms about importing it. This is an experimental dish and I hope it works out. We’ll be having that with boiled (then cooled) beets, and porterhouse steaks from Stuarts.

Speaking of Stuarts, their new farm stand hours are:
Tues – Fri: 12-5 PM
Sat: 10 AM to 4 PM
Sun: 12-4 PM