This Week’s CSA Box and Menu

there were blueberries too, they got put into scones, Cooks Illustrated July/August 2007
cole slaw for 4th of July Picnic (buttermilk recipe from CSA)
rhubarb Pie (Mom used her part of the rhubarb to make a sauce for the barbequed ribs)
Salad with crutons and blue cheese dressing
creamy shells with peas and bacon Cooks country magazine charter issue
zuchini pie (from a 1980’s Pilsbury promotion recipe.  Whenever Mom made it, the Volunteer Fire Department had a call and Daddy had to go drive the truck.  Fortunately, it’s good cold too.  I use a regular pie crust, but the original recipe called for crecent rolls arranged in the pie pan, spread with Dijon mustard.  Remember how new Dijon mustard was then?)
I’ve saved the outer cabbage leaves for galopkie (sp?) meat and rice wrapped in leaves with a tomato sauce, though I’m trying to make a sauce with beef broth instead, I’m not too crazy about all that harsh acidity together.