Yesterday was the weekly CSA veggie pick-up. This week’s bounty included:

• Lettuce
• Swiss chard
• 2 squash (I’m not sure what kind yet – I’ll post pics soon)
• Potatoes
• Onions
• Celery
• Basil

Today I ate all the lettuce for lunch in a salad. I made a vinaigrette of red wine vinegar, olive oil, dijon mustard, and garlic – yum. I threw some parmesan cheese on top and had a Dr. Praeger California veggie burger with it.

It was delicious. I have found that the lettuce tends to wilt very very quickly so I try to eat all of it as soon as possible. For the rest of the items, I sauteed the chard in onions, garlic, and olive oil so I’ll have a veggie side dish ready for the week – I have a feeling that this first week of school is going to be very busy. I’ll use all the basil for pesto and have a few pasta meals this week. I’ve cleaned and cut the celery and bagged for lunch snacks. Not sure about the potatoes yet, but they’re easy and versatile. I’m looking forward to figure out the squash. I think I’ll do that on Sunday or so… I’ll let you know what I come up with!

Check out some of these articles that may be of interest…

• New uses for pesto from Well blog (NY Times)
• Eggplant Parm from Bitten blog (also NY Times)

Enjoy the holiday weekend!