Second CSA week.

2 kinds of lettuce - larger heads, so much the same amount as last week.

Green garlic - more mature, and this has a scape. I've been reading about scapes, and can't wait to try cooking this.

Spinach and kale. Our half share gives us a choice, and we keep choosing the Not Cilantro, as I dislike it. One of these days I'll get some for Rich, and, I don't know, freeze some or something.

Some more radishes.

We've been having a heat wave, and our dinner was essentially a repeat of last night's. I'd gotten some chicken at Greenmarket the other day, cooked it overnight in the slow cooker to avoid heating the kitchen. We've been eating it in salads ever since. Chicken and (not local) feta cheese over a salad combination of lettuce, snap peas, and radish, with salad dressing I made (of non-local olive oil, vinegar, and Dijon mustard.) Potato salad on the side, and iced tea, both of which I'd also made yesterday. It was rather nice, after a long, hot, unairconditioned work day, to just assemble, rather than cook, our dinner.

The Greenmarket in our immediate neighborhood has now opened for the season. They have a nice variety of vendors, and are well timed if we run out of CSA produce. Right now, as well as the above, I have some bok choy I got last week, along with asparagus and snap peas (our CSA doesn't seem to really do the spring vegetables so much.) Strawberries, also.