We didn't take any photos of last week's and today's vegetables, but it's so nice to finally be getting real veggies! (Instead of just all that bitter nasty lettuce we were getting in the beginning.) We used up all our veggies in Week 7 pretty easily, except two iffy looking tomatoes. Hopefully we'll use (almost) everything from this week as well!

Week 7:
lots of potatoes -- We turned these into hash browns two nights. One night we had them with a corn, tomato and basil salad and baked tofu; the other night with some over easy eggs. These fresh potatoes are so, so good.
tomatoes -- Made corn and tomato salad from Men's Health. (Mix 2 cups raw corn kernels, 2 large seeded and diced tomatoes, 3 tablespoons chopped fresh basil, 1 tablespoon extra-virgin olive oil, and 1 tablespoon red-wine vinegar. S&P to taste)
yellow squash -- Made a variation of Zucchini Garlic Soup from The Kitchn. I am really not a big fan of cooked yellow squash, so we've been trying to find new ways to cook with it. We really should have peeled and seeded the squash before adding it to the soup because the texture was kind of gritty.
zucchini and cucumbers -- Sliced thin on a mandoline; tossed with olive oil, balsamic vinegar, Italian seasoning, and halved grape tomatoes.
eggplant -- Baked eggplant parm. YUM!
garlic -- We throw garlic in just about everything.
Italian Basil -- PESTO! (Umm... I forgot to put the garlic in the pesto, of all things.)
peaches -- Ate about half of them straight (I prefer mine peeled... don't like the feeling of chewing felt), and made a peach-blueberry variation of the Fresh Peach Crumble from The Kitchn. This was so good, although I'll definitely dial back the sugar next time.

Week 8:
tomatoes -- Added a couple to a T.B.M. salad we had tonight. Add some fresh baguette and olive oil on the side. Simple, delicious dinner. The rest will be eaten with dinners throughout the week.
squash -- This yellow squash looks exactly like a zucchini, only yellow. Completely straight, smooth skin. I might have actually liked this yellow squash cooked, but we're making squash muffins.
cucumbers -- This will top some chickpea burgers and hummus sandwiches. Probably eaten straight, with a sprinkle of salt, as well.
eggplant -- I am going to try my hand at baba ghanoush to bring to book club.
bell peppers -- Not sure what we're going to do with these yet.
ground cherries -- These are the weirdest things ever! They arrive looking like mini tomatillos in a papery husk; they look like tiny yellow heirloom cherry tomatoes when you take them out of the husks; and they taste... like pineapple. We read that they are often used like tomatoes, so they were an interesting addition to our T.B.M. salad.
garlic
Italian basil -- The "B" in T.B.M. salad. Not sure what we'll use the rest for...
Thai basil -- We're making tahini tofu steaks from Mark Bittman's 101 Fast Recipes for Grilling. (We've gotten Thai basil quite a few times and really haven't used much of it.)
peaches -- Probably eat most of them as is, but may try to come up with another peach dessert.