This week was such a wonderful week for me. The weather was warm and nice, and I didn’t have any thing really major happen to keep me out of the kitchen, so I was able to cook (and blog!) a little more than in previous weeks. Because the weather was so lovely on thursday, I took my box out on to the back patio to take my pictures. Although it was a little more work – I really think the pictures came out so much better in the natural light outside – so I’m definitely going to have to try this again sometime.

I guess I should say I had a mostly wonderful week. Miss Thing had a little bit of teenage mamah drahmah traumah. She couldn’t seem to keep herself from mouthing off this week – which was frustrating, I assure you. I just have to keep reminding myself that sooner or later, she’ll outgrow these wonderfully fun behaviours, and I’ll have a normal daughter again… although the definition of normal is probably open to interpretation, and the time line of “sooner or later” should probably be more like “later or even more later”.

Aside from the Teenage Mama Drama Trauma, it was a wonderful week. So let’s review the week, shall we?

• 8 Valencia Oranges – Still have many leftover, but used mostly for snacks
• 8 oz Crimini Mushrooms – Used in a Lasagna
• 6 Artichokes – Used in Lasagna, as snacks, and in Preserved Lemon Stuffed Artichokes
• 4 Ataulfo Mangos – Mango Avocado Salsa and Mango Glazed Pork Tenderloin
• 2 lbs Fuji Apples – Some leftover and snacks, also used in a Pot Roast and in Fava Bean Pancetta Salad
• 2 lbs Hass Avocado – Fava Bean Pancetta Salad, mango avocado salsa, and a couple leftovers
• 2 bunches Broccoli – Steamed and served with Homemade Mayo
• 1.5 lb Fava Beans (!!) – Fava Bean Pancetta Salad
• 1.5 lbs Leeks – Guanciale Pasta with Baby tomatoes and Lasagna
• 1 pint Strawberries – Snacks
• 1 bunch Kale – Lasagna
• 1 lb Snap Peas – Broiled Peas and Carrots
• 1 lb Mixed Baby Lettuces – Fava Bean and Pancetta Salad
• 1 pint Baby Tomatoes – Fava Bean and Pancetta Salad and Guanciale Pasta with Baby tomatoes
• 2 Cucumbers – Mint Cucumber Apple Salad
• 1 bunch Nantes Carrots – Broiled Peas and Carrots
• 3 Yellow Onions – Various Dishes
• Almonds – snacks

I have a couple of dishes from last week that I haven’t posted yet, as well – but of course, I didn’t write anything down so I’m not sure if I even remember how I made them. (That can be a real problem sometimes….) I can say that for last week’s kale, I put it in lasagna – I took the kale, sauteed it, and mixed it with the ricotta for the ricotta layer – which is an absolutely awesome way to play “hide the greens” by the way, and I will totally do it again sometime. I also used some of the leeks in place of onions in the tomato sauce.

Strangely – this week, I received a lot of things that weren’t on the list that gets put out each week, and I didn’t receive a few things that were on the list. I’m pretty sure that it balances out – and I gotta say, I’m not sorry to be “missing” out on 5 (!)  lbs  of squash… I mean, I like squash, but seriously – 5 lbs? Really?

Here’s what I did receive though:

• 2 lb apples
• 1 bunch broccoli
• 1 lb asparagus
• 2 onions
• 1 lb Yukon Gold Potatoes
• 3 Navel Oranges
• 5 artichokes
• 1 cucumber
• 3 Grapefruit
• 1 lb Red Potatoes
• 1 lb Snap Peas
• 2 heads garlic
• 1 lb Lettuce
• 3 Heirloom tomtoaes
• 1 small bunch baby Beets + greens
• 2 bunchs carrots
• 1 bunch cilantro
• 4 bananas(!!!! – I’ve missed bananas…)
• 1 pint strawberries

Okay – so I know that Bananas aren’t local, but I have so, so, so missed bananas, since we joined FFTY and I was soopah stokededed when they came in my box this week – Mr. Man and I promptly ate one each. For what it’s worth though – I only noticed I was missing them a week or so ago. Mostly, I’ve been so happy with all the produce we’ve been getting that I didn’t even realize that I hadn’t had bananas in ages.