Over the past few weeks, my kitchen has exploded with Veg. I thought it would be funny to do an inventory, instead of taking a picture of the CSA…
Top shelf: Grapes. Local eggs.
Middle shelf: Growler of beer from Harpoon. Kale, Bok Choi, 6 ears of sweet corn. 3 red heads of cabbage. 1 green head of cabbage. 1 quart homemade Sauerkraut.
Bottom Shelf: Radishes. 3/4 head of red cabbage. Pesto. 5 lbs carrots. 1 lb green beans. Celery. Cheese.
Left Drawer: Romaine lettuce. 3 cucumbers. 2 zucchini. 10 jalapinos.
Right drawer: 3 heads of lettuce. Arugula. Swiss Chard.
On the Counter:
Peck of local apples. 5 Carmen peppers to be pickled. 4 peaches. 2 sweet potatoes. a seedless watermelon.
Out on the kitchen table:
Cherry tomatoes. Garlic and onions. An avocado. Bosc Pears. Gala apples.