I may be off in my counting of the weeks- I have lost track.
Last week was yet another dose of kale, this time of the dinosaur variety (at least the name is fun?). I know as a vegan I’m supposed to say “It’s my favorite food”, but this is just so not the case. I am trying to improve my relationship with kale. I like it cooked down and mixed in with other stuff, but not so much raw or just lightly cooked on its own. I decided to be brave and make the (raw) “Sunshine Kale Salad” by Miss Mama Pea. I wanted to love it, but I admit I found it kind of painful to eat on its own. So for one portion I mixed in a ton of tomatoes, and with another portion I sandwiched it in between two slices of my favorite bread slathered with black bean humus. That was good.
Next up, a wonderful recipe for Swiss chard- go make this tonight 
It was the Caldo Verde with Crumbled Tempeh from Appetite for Reduction. Delicious!
lots of leftovers!
The fruit share started this week!! Yay, I love fruit! We received a bunch of sweet cherries and a jar of applesauce where the only ingredient was organic apples
Also in the 6th week… you guessed it, another bunch of kale! Haha. This time I made the Garlicky Mushrooms and Kale from AFR. Pretty good. Cooking the kale and adding tons of garlic (and cremini mushrooms) can only make it tastier.
This former "fungus"-hater is starting to turn around 
The most “out-there” recipe for me this week was Garlic Scape Pesto from Oh She Glows. I had never worked with garlic scapes before, so I was a little unsure of what to do with them.
It turned out well (those scapes sure do pack a garlic punch), but was too dry, so I’d add more olive oil next time. I’d probably throw some fresh basil in there as well (her recipe just calls for some spinach to give the pesto the green color, but this doesn’t add any flavor).
This recipe also incorporated Angela’s 3-minute Parmesan Cheese recipe. It’s just toasted sesame seeds, nutritional yeast, and salt pulverized in a food processor. It’s pretty good!
Tonight I combined the kale recipe and the pesto into a pasta dish.
And for something sweet this week I made the next recipe out of Vegan Cookies Invade Your Cookie Jar, the Carrot Raisin Spice Chewies (not using any CSA ingredients). These were out of control! So good. I brought some to work so that I wouldn’t eat the whole batch by myself
a definite winner...mmm...
In other news, I begin my marathon training tomorrow- eek! I haven’t actually registered for the race yet, however, because I’m still not sure how the injuries that have been plaguing me will behave with increased mileage. Stay tuned!
