Box-eight wrap up

What a whirlwind week! We're well into box nine and I've yet to report on box eight, our first totally waste-free share in (I'm ashamed to say) three or four weeks.

We were glad to have radishes again for our salad. The onion, yellow summer squash and gypsy frying peppers went into Patrick's spectacular fajitas. What a festive way to put a variety of vegetables to use. Fajitas—like breakfast scrambles, stir fry and vegetable tempura—are like gold to CSA members because they tolerate a lot of substitutions. Any other favorites in this category?



Speaking of scrambles, here's last weekend's:



Broccoli and zucchini, served with whole wheat basil biscuits. We love biscuits, but the two of us can only eat so many. We usually stuff ourselves to avoid wasting them—not the healthiest thing. Does anyone have a use for leftover biscuits? I can't imagine they freeze well.

Here's a gorgeous, crunchy salad we made with the iceberg, arugula, radish greens, carrots and purple beans. Did you know you can eat radish greens? They're a little bit spicy.



To our half of the cabbage, Patrick and I added Brussels sprouts for a big batch of roasted brassica. Between our roasted brassica and Marcos and Jamie's summer slaw, the humble cabbage is turning out to be one of our favorite CSA items.

What's left? Oh, yeah, the green beans and the parsley we ate raw. If you don't believe parsley can be a snack item, ask my mom. She says that, as a little kid, I used to get down on all fours in her herb garden and graze just like a cow on parsley. I still eat it on its own by the mouthful. Or ask Sassy, our cat, who launched an attack against an irresistible sprig of parsley on our counter. Maybe someone told her it's a natural breath-freshener.