2 bunches of swiss chard
2 heads of green leaf lettuce
2 quarts of strawberries
1/2 dozen eggs
2 pounds of asparagus
2 pints of sugar snap peas
4 garlic scapes
This week's CSA was almost a no-brainer. Salad with the lettuce and one of the cucumbers, strawberries eaten hand over fist before the sun set, eggs for breakfast and asparagus steamed as a side dish.
I fried some whiting fillets with some Zatarain's Fish Fry, mashed up the rest of the sweet potatoes from the CSA a few weeks ago, and served it along with both bunches of Swiss chard sauteed in olive oil, garlic, salt and pepper. No leftovers that night...
I peeled the kohlrabi and cut into chunks, stringed the peas and sliced the other cucumber for a pre-meal snack that my husband always seems to need before dinner. The kohlrabi didn't make much of an impression on anyone - I liked it, but no one would see it at the farmers' market and request it.
The garlic scapes were the big mystery! I ended up following this link The-crisper-whisperer-what-to-do-with-garlic-scapes-recipe.html to a garlic scape pesto recipe - tossed it with some spaghetti and I was set for a couple of days!