You read that right. Let’s start early and finish early. The forecast keeps changing slightly, but it’s expected to be too hot for standing outside with fresh veggies at noon. For that matter, it’s gross out right now. The beans just got picked and are cooling and Daisy is insisting on a walk. After that, it’s time to bake (in the air conditioning!). Instead of baking two different things for tomorrow, there will be a double batch of dark cherry crisps with almond extract.
After dinner, if temps or the breeze are a little better, there are flowers and a few herbs to pick. The veggies are picked, but need to be weighed, packaged, put in bins, and bundled together. More recipes will be in the binder for tomorrow, too. Come see me in the morning!! After everything is weighed, packed and baked, I’ll come back here and update the quantities.
Menu:
1 Beets (baby) $3 per bundle
6 Beans $4 per pound
1 Carrots $4 per bundle
Cucumbers (lots again) .50 ea or 6/$2.50
1 1/2 Kale $4 per full, $4 per half bag
3 Pasta meal kit $4 each (cucumber, small squash, sweet pepper, small onion, tomatoes and recipe)
Peppers: Bell .75 ea, Banana .50 ea, Sweet Carmen .75 ea, Jalapeno & Serrano .25 ea
1 Mini Sweet Pepper basket $2.50
1 Paprika pepper basket $2.50
Onions .50 each
2 Roasting kit $5 each (beets, carrots, onion, fresh herbs, squash and recipe)
Slicing tomatoes $1 each
Heirloom tomatoes $1.50 each (smaller harvest this time)
Small slicing tomatoes .50 each
4 Salad tomatoes $4 per 1# basket
1 Cherry tomatoes $1.50 per half pound
3 San Marzano tomatoes $2 per pound
8 Roma tomatoes $1.50 per pound
2 Roma tomatoes $7.50 per 5# bag
Yellow Squash & 1 zucchini .75 each
27 Dark cherry crisps $2 per single serving
Chai latte mix $5 per refill bag
Jams and peach butter $5 per jar