Fresh Fork – Week 16

Fri, Sept 18

Wow! It is hard to believe that it is Week 16 of the farm co-op! How time flies, right? Here is this week’s bounty!


And here is the detailed list:
Eggplant x 2
Spaghetti Squash x 1
Leaf Lettuce
Golden Beets
Apple Cider: half gall.
Roma Tomatoes 2#
Zucchini x 2
Turkey Patties – 4 per pack

The only substitution on the list was sliced turkey breast in place of the turkey patties which is actually better for us! Oh, and we only got one eggplant. This will be a good bundle for us. I think I will make a ratatouille this week. I’ve never made it before, but I have an overwhelming amount of veggies in my fridge from last week still (hubby was out of town) and it sounded kinda good. I will find a good recipe for this and probably make it on Sunday. I am using our plethora of zucchini for bread for our church bake sale – in the oven now! Smells so good! I will make a little extra for us to keep too. It feels good to be able to use it up. We haven’t been good about eating our zucchini raw or grilled this summer. I have to admit it is not my favorite in the squash family.

The apple cider and turkey will work well for us – everyone loves those items. I’m pretty much the only pear fan, however. I’ve never cooked with golden beets either so that will take some research. I will admit I’m feeling a bit overwhelmed with our cornucopia of produce right now. I was not able to get to much of the basket last week due to lack of time and my hubby out of town. However, the good news is most of it will keep (lots of fall/winter squash) so I’ll get it done. It just takes planning (realistic planning!). Here is to a busy prepping/cooking weekend!! Happy Eating!

One thought on “Fresh Fork – Week 16”

  1. yes, you do have a plethora of veggies, but am glad you will be using them. Zucchini bread is good and well as zucchini chocolate cake. Have you tried roasting beets? Relish! Have a happy eating week–Love ya!

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