What a week I’ve had. Miss Thing was home for Spring break all week, and although we started out the week with lofty plans of going out and doing some family fun – the truth is, we ended up spending most of the week lounging around the house, staying up later than we should and relaxing. Not that those are bad things, just that we didn’t really do anything too exciting, aside from our trip in San Francisco yesterday. We went in for a few hours to do some shopping and I took her to a nice salon to get her hair cut. Of course, at first she was furious with me, thinking that I’d asked the stylist to take off more hair than she wanted, but after she saw the finished cut – she loved it.

I meant to mention earlier, that my weekly updates are going to change to thursday/friday, because FFTY changed my delivery day from Wednesday to Thursday. So since I was running around San Francisco yesterday – the update is today. It took me a little longer than usual because yes, I was gone all day yesterday, but also because I came up with the brilliant idea to try taking individual pictures of each item I received. (Please note the sarcasm…) It’s not the taking pictures part thats hard… it’s all the post photoshoot clean up in Photoshop that is the real time suck. So I will still be tweaking the format for weekly updates I think.

Here’s the picture from last week, and a run down of what I did with it.

• 1 lb Asparagus – Asparagus and Lemon Carmelized Onion Pizza
• 3 lbs Navel Oranges – Snacks
• 2 lb Cameo Apple – Snacks
• 2 baskets Strawberries – Snacks
• 2 lbs Garnet Yams – Balsamic Smashed Yams
• 1 lb Blood Oranges – Snacks
• 1 lb Fuji Apples – Snacks
• 1 bunch Red Chard – Pasta with Ricotta and Pesto
• 1 bunch Collard Greens – Collard Greens & Brown Rice Frittata
• 1 lb Snap Peas – Ginger Mint Snap Peas
• 1 lb Red Bell Peppers – Spiced Lamb Stuffed Bell Peppers
• 1 lb Salad mix – Salads
• 1 bunch Red Radish – Salads
• 1/2 lb Kiwi – Snacks
• 1 Green Garlic Bulb – Salads

The only thing we didn’t quite finish this week was the salad mix, unfortunately. Somehow we just didn’t end up eating the salad as much as I would have thought. I’m going to go through it and probably mix it in with some of the new lettuce for dinner tonight. Otherwise, I’m still doing pretty well and keeping on top of all these fresh veggies. Next week might be a challenge though, because I decided to go up one more box size, to the largest box. We’ll see how that goes, because I’m a little worried it might be too much. Anyhow, let’s not borrow tomorrow’s troubles – instead, let’s talk about what I received this week:

• 4 Mangos
• 3 lb Valencia Oranges
• 2lb Braeburn Apple
• 2 lb Minneola Tangelo
• 2 lb Green Zucchini
• 2 lb Yukon Gold Potato
• 1 pnt Strawberries
• 1 lb Blood Orange
• 1 bunch Green Chard
• 1 lb Snap Peas
• 1 bunch Fresh Cilantro
• 1 bunch Nantes Carrot
• 1 lb Yellow Onions
• 1 lb Red Onions
• 3/4 lb Baby mixed Lettuce Heads

Three types of citrus seems like a lot to me, so I’m hoping they don’t stay with this level of citrus-to-other-fruits ratio, because I might have to beg off here soon – we barely finished the last batch they gave us, and this one seems even bigger, lol. Anyhow, in addition to all the cooking and blogging I’ve been doing, I have also become completely enamored of Photograzing and Foodgawker. Thanks to them, I now have a whole folder full of ideas and sites that I want to look at.

I also was contacted by a nice lady who runs a website called CSA Delivery who also uses Farm Fresh To You as their CSA, so if you’re looking for other ideas of what to do with your in season produce, maybe head on over there. At some point, I’ll get Mr. Man to help me set up a blog-roll on the sidebar (everything’s still a little bit of a work in progress…) and get them up there, but I wanted to send a nod out since it was taking me a little longer than I thought it would to get that blogroll up. As an aside – I have never used mangos much before – anyone have any good ideas on what I should do with them? I’d love some suggestions. I received four big ‘uns this week.