I’ve been trying to keep Thursdays free, now that my FFTY delivery day has been changed to Thursday, but it’s been really hard, since I usually have errands to run on Thursday. Because of this, my weekly updates have been running late(r) than usual – especially this week, since my Thursday was completely blown by a day of fun at the Ferry Plaza in San Francisco – which I also still need to post about, since it was so keeewl…

But anyways, on Thursday night I didn’t get home until like – 9 PM or so, and then I had to clean up and take pictures of all my FFTY produce, which took a while, and by the time I was done, I was so completely beat. On Friday, Miss Thing had two friends spend the night, and I spent most of the day making lasagna (which I will try to post later), and trying to recover from thursday. Saturday was the day of the full moon, and I ended up spending most of the day straightening the house and baking for the ritual one of my sisters and I had planned to do that night. Unfortunately, she wasn’t able to stay for ritual, so it was all for naught, but we had a nice little visit anyways. Which left today – probably my latest weekly update yet. Fortunately, it’s mother’s day – so I can get away with hiding out on my computer all day if I want. (Happy Mother’s Day to all you Mom’s out there, btw!)

So here’s the recap of what I received last week and what I did with it:

• 4 Artichokes – Steamed and served with Homemade Mayo
• 2 lbs Tangelos – Snacks
• 2 lbs Fuji Apples – Rhubarb Apple Crisp and a less-than stellar Apple Candy
• 2 lbs Cameo Apples – Rhubarb Apple Crisp and a less-than stellar Apple Candy
• 2lbs Zucchini – Roasted Zucchini Pasta (again)
• 2 Cucumbers(!) – A lovely Caprese Style Salad
• 1 pnt Strawberries – Snacks
• 1 lb Asparagus – Portobello Asparagus Saute
• 1 bunch Chard – Hearts of Palm and Chard Dip
• 1 bunch Broccoli (about 3 heads) – Steamed and served with Homemade Mayo
• 1 pnt Cherry Tomatoes – A Caprese Style Salad
• 1 bunch Nantes Carrot – Broiled Peas and Carrots
• 1/2 lb Rhubarb – Rhubarb Apple Crisp
• 1 Portabella Mushroom – Portobello Asparagus Saute
• 1/2 lb Snap Peas – Broiled Peas and Carrots
• 1 Green Garlic – A Caprese Style Salad

It’s getting harder to be creative with some of the veggies I’m getting though, since some of the more recent things I’ve made have been so good, that I want to make them over and over again (such as the roasted zucchini pasta – I just couldn’t help making it again, it was so delicious!)

This week, I received:

• 8 Valencia Oranges
• 8 oz Crimini Mushrooms
• 6 Artichokes
• 4 Ataulfo Mangos
• 2 lbs Fuji Apples (more apples… yay…)
• 2 lbs Hass Avocado
• 2 bunches Broccoli
• 1.5 lb Fava Beans (!!)
• 1.5 lbs Leeks
• 1 pint Strawberries
• 1 bunch Kale
• 1 lb Snap Peas
• 1 lb Mixed Baby Lettuces
• 1 pint Baby Tomatoes
• 2 Cucumbers
• 1 bunch Nantes Carrots
• 3 Yellow Onions
• Almonds

The Almonds are my replacement for the missing lettuce from last week’s box. Mr. Man has requested that Artichokes be used as a replacement for chips and dip in all snack-type foods, so that is probably what will happen to the majority of the artichokes. We’ve both become big fans of steamed artichokes with homemade Mayo – simple, yet completely delish. I’ve already divided up the lettuce in to two salad mixes – and the broccoli will probably be served simply steamed as well – I mean, I like broccoli in other dishes, but I love steamed broccoli, and why mess with perfection, right? Not quite sure what to do with the Fava beans yet – I hear they are supremely delish, but I’ve never made them before. Should be fun to try them out – although, not tonight, since we’re going out for Sushi to celebrate Mother’s Day!