From the Farm This Week ...

In Eating Healthy: CSA What? I talked about the Farm program to which I subscribe for fresh produce. Here, I illustrate how the program works with this week's plentiful harvest. Upon visiting the farm, I ended up getting over 11 lb. of tomatoes, lots of several kinds of peppers, a spaghetti squash, kale, and eggplant, and more. Had to decide how to split all that food across the week, especially that tomatoes are perishable. Decided to make a sauce out of the 4 lb. of plum tomatoes and store it in mason jars. The remaining tomatoes, I designated for salsas and salads. That would use up some of the peppers.

This week's harvest of CSA tomatoes:

Blonde salsa from CSA veggies (made three of these):

 

Tomato Pasta Sauce with Veggies:

 

Roasted veggie wheat-free sandwich, using the eggplant, sweet roasting peppers, poblano pepper, and a summer squash left over from last week's harvest:

 

Finally, I made both a kale pesto and a roasted tomato and veggie sauce to go over the roasted spaghetti squash. Again, no wheat to inflame my newfound wheat allergy. The garlic, onion, and basil are all from the farm.