July 22 (today) is the fifth week of our CSA (Waldingfield Farm, pick-up point Sandy Hook Organic Farmer’s Market). Our bounty included:
– mixed salad greens
– sugar peas (or are these snap peas?)
– kale
– Swiss chard
– yellow summer squash
– patty pan squash
– broccoli

Our local dinner (no challenge) was Stuarts beef filets, tossed salad with Waldingfield dressing, and Brussels sprouts. The wine: McLaughlin.

We also put by the Swiss chard, sauteed with olive oil and garlic scapes.