This week, we received: two tomatoes, three ears of corn, two small potatoes, a summer squash, and 2/3 of a watermelon (…and green onions from last week).
I grilled the summer squash on the stove top in a little bit of oil, salt, and pepper.
We ate some watermelon and brought some of it to a 4th of July cookout – along with some less healthy options.
We boiled up the corncobs in salted water. Scott added butter.
And I made bruschetta with the tomatoes (plus some from C & C’s garden).
The two little potatoes seemed too little to do much with – so I’m saving them in case we get some more soon.