The work of a Supporter of Community Agriculture is never done. After Wednesday pick-up it’s wash, chop, cook (and repeat). Today we blanched & sauteed kale, leeks & chard (the last from OUR garden) for greens pie. And we’ve got cooked corn, chopped peppers & freshly-washed lettuce in the fridge for my lunch salads.
Rewarding ourselves with NOT cooking dinner: sushi delivered to our door. And Top Chef. :)
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The Great American Cooking Project
Notes from others: