From the farm share in week 4:
butter lettuce
new potatoes
zucchini
green beans
peas
carrots
turnips
green onions
cucumbers
I started the week with the peas, shelling them into mac and cheese and tossed with some of last week's scallions.
Next up was our favorite pork chop and peaches dish, this time with fresh peaches, which improved the dish greatly. We roasted the new potatoes with olive oil and salt—and they were some of the best potatoes we've ever made, even though we've made them the way dozens of times.
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