This week's organic bounty from the farm (Kretschmann's): more (much more) zucchini, lettuce, beets, Swiss chard, and parsley. New this week: fennel, a cucumber (no idea how they got one that big this early), zucchini blossoms, new potatoes, and an onion. And this is the "small" subscription. Also, for the first time, we've subscribed for one chicken per month, so this was chicken week – it's an organically raised free-range chicken from Misera's Farm in nearby Butler. I plan to roast it Saturday, so I'll let you know how it is.
In the background, you can just see the top of the bottle of homemade Cabernet that we had with tonight's dinner of zucchini parmesan, made with the leftover Sunday sauce from Alex's good-bye ravioli dinner. And salad, always lots of salad this time of year!
Anyone have some ideas for something that uses a lot of parsley? I still have some from last week, and now I have another bunch.
[Edit 7/12: the chicken was very good indeed - it was too hot to roast in the oven for hours, so I brined it, stuffed bunches of herbs under the skin, and then grilled it on the gas grill outside… m m m m m]