Final sprint

Wow. I did it. I managed to use or preserve every portion of our CSA share over the last three days in preparation for our departure for a different continent tomorrow. This week's quiche was one of goat cheese, pureed beets (yes, beets!), and fresh sage from our backyard garden. I didn't like it so much on the first day, but this morning I found myself really enjoying the flavors. The dish pictured above was a super-combination of farm-stand tomatoes, red onion, CSA kale, CSA summer squash, and our first ripe eggplant from the backyard. It was thrown over pasta with some goat cheese crumbles. Another dish that actually tasted better the next day as leftovers.

Last night, we grilled some steak and threw it over a salad of the greens, cabbage, and scallions from the share. Easy and tasty. I made a batch of pesto with the CSA basil, as well as a couple handfuls of basil from the garden. That went into the freezer along with the green beans, to be used after we get back. The cucumbers, of course, became a second (and third) batch of quick bread and butters.

Tomorrow, we are off to foreign lands. Believe it or not, I hope to blog more while we're in Amsterdam and Paris, as I'm sure that there will be new foods to talk about at every turn. Bon voyage!