It has been 3 weeks since my last order and my 1 year anniversary passed on the 17th. Here I am in year 2 of getting produce at Abundant Harvest Organics.
First off, I did want to mention a few things from the last box, which you can see, HERE.
Number 1 is that the watermelon that they gave us was almost not edible. My Husband recommended I send them an email and so I did. I never heard back from them, but when I went there on Saturday I was given a bag of some apples that have brown skin on them. I have no idea what flavor they are, but I ate one and they are divine.
Number 2 is I didn't get the Thi Basil going and so it went bad. I still have some in a freezer bag from last year, so I am not too upset.
Number 3 is that I roasted the small peppers with a little olive oil. They got a little bit overdone, but they were excellent. Just the right amount of heat, to pop them in your mouth and enjoy them.
Number 4 is that the pickling cucumbers are in jars and they are hopefully becoming pickles.
Otherwise, everything got eaten.
So here we are, this new box has arrived and this is what I got.
A Bag of Red Grapes
2 Daikon Radishes
2 Eggplants
1 Head of Red and Green Lettuce
2 Onions
5 Bartlet Pears
Bunch of Stevia
2 Summer Squash
2 Tomatoes
1 Watermelon
...and of course, the 5 unnamed apples (they are in front of the watermelon, if you want to hazard a guess at what type they are)
The Stevia is a natural sweeter and I am intrigued with that. We will see what I end up doing.
The tomatoes are beautiful and I am glad they gave me some "normal" ones this time around.
The eggplants are small and I made eggplant parmesan using some of the sauce I made for my Sunday pasta and meatballs and sausage. In the sauce I used the last of my Parsnips from June. It was the largest one and I figured it would get lost in the sauce. I also added some carrot juice that I bought for another recipe and it made the sauce just a little sweet. I added one of the 2 summer squashes, to the sauce itself and I also cut the second one very thin and cooked it like the eggplant. Hopefully the guys won't notice an occasional ringer in the eggplant parmesan. :-)
We opened up the watermelon and (minus the seeds) it is perfect this time. Yay!
The daikon radishes are carrot size and I am not sure I will be able to make chips out of them. Though AHO included a kick a** recipe for zesty radish dip that my Husband and I want to try. So, one way or the other, they radishes will vanish.
That's it, see you again in 3 weeks.
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