![\"CSA](\"http:\/\/static.flickr.com\/80\/210043349_b80952d29e.jpg\")
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\nRed Potatoes-1 quart basket or 2 pounds
\nBright Lights Swiss Chard-1 bunch
\nCilantro-1 bunch
\nIslander Purple Peppers-2
\nBiscayne Cubanelle Peppers-2
\nJersey Wakefield Cabbage-1 head
\nChiogga Beets-1 bunch
\nOrient Express Eggplant-6
\nMini Purplette Onions-1 pint or 1 pound
\nSummer Squash-1 pint
\nShiro Plums-1 bag
\nPeaches-1 bag
\nNectarines-1 bag<\/p>\n
Last night I made a really excellent egg dish. I carmelized three big onions (took about an hour) and sauteed up the chard mentioned above. In the big pan I layered the chard on top of the onions and poured my egg mixture over the top. I used a dozen eggs, since I wanted leftovers to take for lunch this week. I flecked a bit of goat cheese into the egg layer and let it cook on the stove for a few minutes. Then I popped it under the broiler until it got nice and brown. Unfortunatly, the middle wasn’t quite set yet so I let it sit in a 375 deg. oven for about 12 minutes. Very delicious. I didn’t take a picture of it, but I should have. Here’s the update from week 8. I’ll try to be more timely about the week 9 update. Still no luck getting all the ingredients for gazpacho in one week, but I still have hope. Red Potatoes-1 quart basket or 2 pounds Bright Lights Swiss Chard-1 bunch Cilantro-1 bunch Islander Purple Peppers-2 Biscayne Cubanelle Peppers-2 Jersey […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3,1],"tags":[],"_links":{"self":[{"href":"http:\/\/orangeparade.com\/wordpress\/wp-json\/wp\/v2\/posts\/137"}],"collection":[{"href":"http:\/\/orangeparade.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/orangeparade.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/orangeparade.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/orangeparade.com\/wordpress\/wp-json\/wp\/v2\/comments?post=137"}],"version-history":[{"count":0,"href":"http:\/\/orangeparade.com\/wordpress\/wp-json\/wp\/v2\/posts\/137\/revisions"}],"wp:attachment":[{"href":"http:\/\/orangeparade.com\/wordpress\/wp-json\/wp\/v2\/media?parent=137"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/orangeparade.com\/wordpress\/wp-json\/wp\/v2\/categories?post=137"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/orangeparade.com\/wordpress\/wp-json\/wp\/v2\/tags?post=137"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nI did take a picture of the rustic peach tart I made over the weekend. It was divine and not too much work.
\nHere it is before oven time:
\n![\"Before](\"http:\/\/static.flickr.com\/96\/210053351_9d3c556534_m.jpg\")
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\nand done:
\n![\"done!\"](\"http:\/\/static.flickr.com\/90\/210053773_0d66638451_m.jpg\")
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\nTasty!<\/p>\n","protected":false},"excerpt":{"rendered":"