Loot: Week 3 and How All These Weeks Are Running Together

This week at the farm stand we found more turnips, carrots, zucchini, summer squash, basil, more peas, lettuce, kale, and shallots.

You may have noticed that in the pesto pasta dish yesterday, there was fresh basil. Where did the basil come from, you may ask. It came from our week 3 loot. There are two possible explanations for this. One is that we're time-traveling vegetable-eaters, hopping week to week all summer to find the best ingredients for our favorite recipes. This is the cooler explanation, and the one I would prefer you believe.

The other explanation is that we're posting a couple of weeks after we are getting, cooking, and eating all these vegetables. And that some weeks, take-out sounds really good, so the vegetables are waiting (patiently, of course, because everyone knows that vegetables are patient) for us to get to them. Which gives rise to interesting combinations of vegetables that wouldn't be otherwise possible (you know, unless we went to the store and actually bought them).

For example, the garlic scapes from week 2 were photographed, mentioned in the loot post, and never discussed again. You'll see them pop up again in week 4, in a very tasty dish along with the shallots and summer squash from this week, and more garlic scapes and summer squash we have yet to get in week 4. So there you have it. Time-traveling vegetables.