This morning I filled up the kids' pool and let them splash around. This satisfied them briefly, but then one of them...or maybe it was a team effort...decided that the optimal place for sand isn't actually the sand table, like we have always assumed, but the pool.
It was a messy job.
At least they don't mind being hosed off when it's time to come inside.
We got our second CSA box this week. Right now we are signed up for every other week, and that seems to work. Here's what we received: basil, sweet potato greens, arugula, okra, butternut squash, eggplant, bitter melon, summer squash, zucchini, purple bell peppers, beets, red onions, pattypan squash, and assorted hot and sweet peppers. The arugula, bitter melon, and beets were all new additions this week. I have no idea what to do with bitter melon -- if you have any suggestions, please send them along!
I roasted the butternut squash along with a couple of heads of garlic, then pureed the squash and garlic with some vegetable broth for a rich, creamy pasta sauce. I topped the rigatoni with some fresh chopped sage.
On the side, a simple arugula salad dressed with lemon and olive oil. Jackson found the arugula a little too spicy for his taste, but Olivia liked it. I love how they are being exposed to new veggies through the CSA.
The pasta was a hit with both mischievous children.