It's starting to feel like summer!

This week's CSA
Gold Potatoes: The Garden Of, Los Olivos, CA
White Nectarines: Etheridge Farms, Dinuba CA
Rainbow Carrots: Sage Mountain Farms, Temecula, CA
Curly Kale: Tamai Farms, Oxnard, CA
Grand Rosa Plums: Etheridge Farms, Dinuba, CA
Cilantro: Tamai Farms, Oxnard, CA
Apricots: Etheridge Farms, Dinuba, CA
Jalapeno: Tamai Farms, Oxnard, CA
Green Beans: Tamai Farms, Oxnard, CA
Cucumber: Tamai Farms, Oxnard, CA
Romanesco Squash: Sage Mountain Farm, Temecula, CA
Farmer's Choice Lettuce: The Garden Of, Los Olivos, CA

The Grand Rosa Plums are small round gems...I haven't tried one yet but they look delicious! I took my bike to pick up the CSA this week. I'm trying really hard to make it a habit to pick it up via bicycle rather than driving, but sometimes, riding on Rose is so bumpy and scary.

After I put away this week's take, I quickly made a salad with the lettuce (I think some sort of butter type, very delicate, but reddish), some leftover edamame, a cucumber from last week's CSA, and some vegan Caesar salad dressing. It was delicious. I also cut up the apricots and plums from last week and a white nectarine that was soft in this week's haul.  The nectarine was sublime! I loved it!

I still had yellow carrots from either last week or the week before (I have to use immediately!) so I made a carrot cake drink, which is almond milk, the bunch of carrots, cinnamon, and honey. 

Overall, it was a really satisfying and healthy lunch.