I made salsa using onions & jalapenos from our CSA (community supported agriculture - we get 5-6 lbs of veggies each week, locally & organically grown).
I jarred up some cucumber & dill from our CSA to make pickles. I've never made them before so we'll see how they turn out later this week!
Josh grilled deer burger steaks (from a deer he killed) for dinner & I roasted some squash, carrots, & onions from the CSA.
In the oven I have a gluten free blackberry crumble baking, using the blackberries that Elliot & I picked on Friday with his friends Claire & Will (& my friend Amy).
I also have some pesto in the fridge from last week's basil. YUM!
It's been fun to experiment with the veggies we get each week & find new ways to cook them. I also enjoy making pesto & salsa (& eventually tomato sauce, once we start getting tomatoes) each week, in hopes that I can perfect a recipe. Cooking is an escape for me - just me & the food, chopping away & getting to see the result each time is somewhat therapeutic these days. Not to mention, I love feeling good about what we're eating. Less & less chemicals in this house!