Weeks 10 - 12

Week 10:

Potatoes
Tomatoes
Basil
Summer squash
Cucumbers
Cabbages (the onslaught continues)

I ended up with a lot of now-or-never stuff in the fridge to deal with before I left for Canada. Here's the rundown:

Damn good garlic dills from OregonLive.
Squash chutney, but I've lost the recipe (that's what I get for being two weeks behind).  I don't know that I would make this recipe again though, because it turned out completely not spicy.
Three cabbages worth of freezer slaw.
More pesto ice cubes.

I did make an effort to follow the processing instructions for the pickles and chutney, but I'm keeping everything in the fridge since I was not so precise with the measurements.  Everything left over went into a  vegetable stew that I served over the potatoes. 

Week 11:
No veggies, I was at a conference in Montreal, where we were served some interesting box lunches. Like the first day I picked up my roast beef sandwich and hidden underneath was a tiny, artichoke sandwich. Everyday, along with your choice of sandwich, there were grapes and cheese and olive bread, pasta salad, vegetable salad, and dessert, plus a random assortment of quiche, sushi rolls, summer rolls, pizza, and who knows what else all in one box.

Week 12:
Grape tomatoes
Heirloom tomatoes
Basil
Wax beans
Cantaloupe

No picture this week, since I started eating things before I got the chance. What a slacker!  I just couldn't keep myself from butchering the melon and trying out a tomato right away.  There's no point in turning on the stove when there's ripe tomatoes.  Lunch this week is avocado, lettuce, and tomato sandwiches with Swiss cheese and mayo. Dinner is a Nicoise-ish salad with the wax beans, tomato, basil, tuna, olives, and egg.