We were out of town for the week 5 pickup, but we got back for weeks 6 and 7. I have to say, after eating out for a week, I was pretty happy to get to cook again.
Week 6: six apples (no idea what variety, but they were spectacularly delicious), green beans, Brussels sprouts, a head of romaine, potatoes, onions, kale, eggs, and bread (Great Harvest challah).
Week 7: multicolored Breezy Willow eggs for Easter, mushrooms, green beans, apples (not as good as last week’s, sadly), eggplant, cucumber, rainbow carrots, green leaf lettuce, red potatoes, and bread (Great Harvest parmesan sourdough).
The mushrooms and eggs went into Smitten Kitchen’s baked eggs with spinach and mushrooms dish, for Easter brunch. Green beans are disappearing quickly too, since apparently the kid likes having them (blanched, lightly seasoned) in his lunch thermos. When offered them at home, though, he refuses, saying “I eat at school.” Toddlers are weird.