This week is highlighted with the appearance of a HUGE nappa cabbage.  Perfect, I'll be making kimchi!  I plan to tweak the recipe I used last time so as to make it spicy, but not SUPER spicy like it was last time.

We pitted and froze the sour cherries, and the apricots and blueberries were eaten within the first day.

The swiss chard was combined with the beet greens from last week.  It was chopped, and sauted with bacon, onion, salt and pepper and made a great light dinner along with a crusty loaf a bread.

The we got 2 small zucchini and put them together with a couple more we had laying around and made a batch of Ur Oma's Zucchini Soup! 

The green beans were used in a 3 bean salad and the head of leaf lettuce was made into side salads during the week.