This week's basket includes: swiss chard, flat leaf and curly parsley, carrots, jalapeños, yellow wax peppers, a thai dragon pepper, a red cabbage, tomatoes, peas, yellow beans, daikon radishes, red radishes, sweet basil, green leaf lettuce, endive, spinach, apple mint, chocolate mint, baby broccoli, kale, yellow zucchini, a sweet walla walla onion, red onions, oregano, sage, pineapple sage, lavender, summer savory, garlic chives, apples, and a dozen farm fresh eggs.
This week’s bonus item is homemade mead (honey wine) made with our honey.
I was so inspired by this week's delicious produce that I whipped up vegetarian spaghetti sauce for supper using almost all of our own ingredients: tomatoes, onions, garlic, garlic chives, oregano, basil, shiitake mushrooms, canned tomatoes, salsa, and sweet peppers. I used a store bought eggplant because our eggplants did not grow a single fruit this year - not one.
And look who thought this healthy meal was delicious and had no problems at all eating up his veggies. He did not drink his goat milk though. It turns out that the boys think that it tastes a tiny bit "goaty". I do not think that this is a bad thing, it is just different than what they are used to. The goat kids think their mamas' milk tastes just fine! Me too! I am hopeful everyone else will come around.
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