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Eat this

By Melinda Mawdsley

Weekends are a good time to experiment in the kitchen with local produce. This weekend, my kitchen-loving husband (I'm serious) and I, are making tomato-based sauce from scratch to experiment with what herbs and tomatos we like best.

 

I think we can afford to make mistakes.

With so many vegetables and fruits running a bit behind schedule this year, we are now into the start of the prime weeks of harvesting season. Harvesting, for me, means going to the Downtown Farmers' Market on Thursdays to pick up my standard share box at the Cameron Place CSA stand. I've been a member at the Palisade CSA for several years now.

Harvesting, for others, means picking from their own gardens, or shopping at area produce stands and farmers' markets. Honestly, the flavor of produce picked on the day you eat it can't be beat. Even grocery stores have better produce right now. Seriously, just go eat peaches and corn on the cob.

Anyway, a couple of coworkers asked me what I'm getting from my CSA right now, so I thought I'd throw up a quick blog entry to fill everyone in. Keep in mind, I'm only halfway through the season.

For those at home, that's, from left, lettuce, potatoes, zucchini, carrots, garlic, peaches and tomatoes. I let my coworker take the beets, turnip and watermelon this week. I just realized I forgot to put the cucumbers in the picutre. Sorry.

That's a haerty meal. It's all organic. It's low in calories and high in nutrients. And it will be tasty. Want to know why?

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