I was away last week so had a break from the CSA. I missed the fresh veggies!
This week
4 ears corn
1 summer squash
2 small eggplants
1 bunch kale
2 large tomatoes
3 peaches
6 small red bliss potatoes
4 cucumbers
1 small head of broccoli
1 each red and green pepper
1 small onion
Tonight we steamed the corn and kale. Served them with peppercorn flavored pork tenderloin. The tenderloin was very tender. We baked at 425 for about 35 minutes. Easy meal. Tomorrow we'll use the leftover pork in fajitas.
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