Last week was a good blend of enjoying summer and looking forwards toward September. I stopped by school several times, mostly to drop things off, and attended more professional development. My grade book settings have been updated and I’ve put the schedule into my online plan book. We still have a couple weeks to go before classes are back in session, but I know a lot of schools have already gone back. I’m really glad we still have time; I need it. Meanwhile, Brian and I enjoyed a day visiting some South County sites that were on my summer to do list, including The Meat Market in Great Barrington.
This week is going to be full of family. We have guests coming tomorrow for a night or two, and then again next Friday for the weekend. I’m actually not entirely sure when people are coming and going, so I’m trying to keep my plans flexible and friendly to everyone. Even though back to back weekends of company can be a lot, the days in between look quiet, so I’m actually looking forward to it.
It’s the third week of August, but our CSA pick ups are still going strong. It seems like the vegetables have really hit their stride and several items – zucchini, summer squash, cucumbers and tomatoes – were 2 pounds of produce per item. Generally, items are 1 pound each, so it was exciting to get so much food!
The Pick Up
cabbage, lettuce, carrots, cucumbers, zucchini, summer squash, kale, corn, melons, tomatoes
Burrito bowls with rice, seasoned pinto beans & (last week’s) summer squash, lettuce, tomato and cheddar
Summer Squash Pizza (Smitten Kitchen) with salad
salmon with kale chips and corn on the cob
biscuits and gravy – recipe to be determined. Share your favorite in the comments!
cabbage, carrot and bell peppers (from the farmers’ market) with soba noodles and peanut sauce (Oh She Glows)
loaded salad – lettuce, carrots, tomatoes, hard boiled eggs, chickpeas,etc
King Arthur Flour August Bakealong: Pane Bianco
banana and/or zucchini bread
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