Sunday 28 September 2014. Dinner - baked chicken with summer savory (CSA), mashed red potato (CSA), and steamed green romano beans (CSA) dressed with lime juice, olive oil, salt, pepper, and cilantro (CSA)
Last year I didn’t harvest my summer savoury early enough and the flavour wasn’t great. This year I think I have timed it correctly. From what I have read, it should be harvested as soon as the flowers appear, as that is when the oils are at their peak.
Saturday 27 September 2014. Dinner - stuffed green bell peppers (CSA) with ground turkey, ground beef, garlic, onion, mushroom, tomato (CSA), summer savory (CSA), brown rice, and red and white quinoa; same stuffing used for Hungarian hot wax peppers (CSA)