CSA meals: week 1 (pickup day!)

This is our first week of the Summer CSA from the most excellent Breezy Willow Farm. They deliver to a site very nearby, so we can walk to pick up the food. Our haul this week:

Sweet potatoes, cucumbers, beets, radishes, pattypan squash, spinach, lettuce, mushrooms, blueberries, a dozen eggs, and a loaf of bread. I was already hungry when I went to pick it up, and even hungrier after trekking back carrying it all, so dinner tonight maybe went a little overboard. But oh, oh, cooking with fresh delicious ingredients is so good!

Vegetable Medley:
- Slice sweet potatoes and beets, saute in cast-iron pan with butter until soft-ish.
- Add sliced mushrooms, radishes, pattypans.
- Add chopped rosemary and spring onions (conveniently, from the garden).
- Saute over fairly low heat until veggies are cooked to your preferred consistency.

Spinach Spread (fabulous with hard-boiled eggs on toast):
- In large pot, melt butter and add spinach. cover and stir occasionally until spinach is a sad-looking puddle. Blend the spinach well using a wand blender.
- Add chunks of mozzarella, garlic, mustard, mayo, and balsamic vinegar.
- Continue heating on low until mozzarella is completely melted, periodically stirring to help the cheese redistribute throughout the spinach. Spoon out the spinach-cheesey-delicious blobs, and use the leftoever green liquid for the next recipe...

Cucumber-onion-pattypan-yogurt-dill spread:
- Begin with the leftover liquid from the spinach spread, and add finely chopped cucumber, onion, and pattypan (uncooked).
- Add yogurt and more balsamic vinegar.
- Add dill to taste.
- Chill.