Taco bean and beef mix using butter lettuce leaves for taco shells.

My new favorite salad! The original recipe is from Six Seasons: a new way with vegetables , but I bought the book after seeing Dishing Up the Dirt’s post.

Spinach, salami, onion stir fry which I topped with a poached egg.

Fresh Dill!!! Oh, boy – I made some “ranch-ish” dressings with this fresh dill and plenty of black pepper. SO very good.

Hard to see, but there is a burger in there! Hamburger with onion, Fontina cheese, avocado … butter lettuce for the bun… and a side of baked sweet potato “fries”.

A sweet potato/Fontina/Asiago riff on Smitten Kitchen’s Potatoes Anna with a side salad of Spinach and Chickpeas.

An incredible, edible, vegetable week!

Week 3 haul:

Napa Cabbage ( a special “small” version that my farmer found specifically for partial shares!), arugula, baby romaine, sun sprouts, tatsoi, salad radishes and collard greens.

Hiding – sort of underneath the vegetables …is a printed copy of the farm newsletter.

It is wonderful!

In addition to telling about all in the CSA box, there are recipe links AND info on planting, farm issues and generally, information that makes me feel part of the farm experience. I LOVE it!