I am not familiar with patsaria me feta and I am intrigued. Could you tell me what it is?
It’s sliced beets topped with feta, olive oil, and oregano. A very simple, no-fuss Greek appetizer, although the beets are traditionally served with skordaliá. Ain’t nobody got time for that today 
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Thank you that sounds delicious.
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I can only abide beets (anything on the sweeter side of the spectrum) with something salty on top. This works really well, and it is easy to put together.
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Thanks! Seems really clear to me, thanks for taking the time to set it out.
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Barbacoa de chivo con mole - Goat mole. I’ve tried to make mole on several occasions but I’ve never been all that happy with it. The local supernercado carries several varieties of packaged moles which are delicious so I’ve given up. This one was a spicy red version. Chucks of goat meat were browned, the package of mole and bit of chicken stock were added and then everything was simmered for about four hours. The meat was so tender and the sauce was delicious. Served with Mexican-style rice, pickled onions, nopales and jicama slices.
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I just quit our CSA. We were having a hard time getting enthusiastic about what was sent home.
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I’m sorry to hear this but understand completely. I’ve been through several CSA. I’ve always admired your creativity with what you received.
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Last night I was dining solo (kiddo, dad, and friend went to a baseball game). I had some lightened-up Zuppe Toscana (with gnocchi, carrots, and celery added) and half a PBJ.
And way later, most of a bag of Uglies bbq potato chips. Whoops.
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I hear ya. Some complaints I’ve heard are too many veggies or unusual ones that people don’t know what to do with. Each year I get only two or three things that are new to me but they don’t appear in our baskets too often. And the farm I order frim is good at suggesting how to prepare veggies that are new to me.
We got way too many radishes, arugula that was half bad, and woody sprouts and snap peas. The variety and quality just weren’t there.
Tonight I made shortcut Turkish manti pasta. Very close to this recipe but with campanelle standing in for the homemade dough:
It was super fast, easy, and delicious IMO. 
I tried to do CSA sugar snap peas for the veg, but they were too woody. Like edamame, but way less edible.
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Thank you. Mutual admiration society 
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Tonight’s dinner was Thai red curry with mushrooms, bok choy and basa fillet. Rice noodles on the side.
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Had a whole branzino in the freezer I have been meaning to cook up. I found a recipe for roasting it in a tomato and wine sauce, dusted with fennel pollen. I added some ramps and served it with buttered orzo and roasted asparagus.
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Some folks have chicken nuggets and pizza in their freezers, but you have a beautiful whole branzino in yours. 
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Quiet Day. Enjoyed the sunshine and 77° temps.
Easy but rather bland dinner: orange pork and broccoli stir-fry, adapted from this recipe. I used 3 thin-cut pork chops; should have known to season the pork strips before their quick cook. I added cashews, but it needed some heat, like Aleppo pepper or RPF.
Wine.
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This has been on mind for ages. Gonna copy - looks delicious!
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We enjoyed another outstanding dinner at Jessica’s Cafe in Plainfield, NJ, including crispy skinned red snapper with fennel sauce, broccoli rabe, and pickled tomatoes; Australian grass fed rack of lamb with almond quinoa; cheese board with prosciutto and pear jam among other things; shrimp rigatoni with wild mushrooms a balsamic fig glaze and a cream sauce; PEI mussels with applewood smoked bacon, shallots, fresh herbs, in a white butter sauce; jumbo lump crabmeat crepe with wild mushrooms, leeks, and lobster sauce. It all went great with an excellent red blend and Shiraz.
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