Here is our Share!Week 9

Starting at the top from left to right: napa cabbage, spring onions, carrots, mizuna, corn, potatoes, cucumbers, yellow squash.

Let me state right now that week 9 makes us feel good inside. The Salted Cod had a half work day on week 9's pickup date so we took our bike down to central square to make the pickup. Little did we know that it would be this large.

Corn, this was some great corn, very sweet with small kernels. We almost ate a weeks worth of corn in one sitting. Steamed for a 5 minutes lots of good butter, sea salt and black pepper.Made a quick lunch of sauteed squash, spring onions and rice for lunch.

We've also attempted to make kimchi with our napa cabbage. Unfortunately we had a bad recipe and it's not looking too good.

A great Sunday breakfast with our potatoes and onions.

Finally we made a nice fresh sauce with our squash, onions, mizuna and corn. We even threw a corn cob in the sauce for extra flavor! Very nice!

Here is our Share!Week 8

Starting at the top from left to right: carrots, superstar spring onions, beets, cucumbers, basil, cauliflower, broccoli, red bliss potatoes.

Week 8 is summer vacation week for The Salted Cod. This week we took a road trip out to Lancaster to pick up our share at the farm. It was a fun morning, I got to see the where all my great produce is grown and had a bit of time to hang out with Steve as well.


The star of week 8 is our veggie roast! The Salted Cod loves roasted vegetables. We had a nice selection of the great sweet onions with tops, extra creamy potatoes, carrot and lots of fresh basil.

The veggies were mixed lightly with olive oil and seasoned aggressively with black pepper and lightly with sea salt. We let it roast at 450 until the potatoes were just crispy on the outside. This roast took right around an hour.
MMM…