Well, I don't know if you can really call it a "bounty" this week because of the rain (nothing on the pick-your-own share this week), but there was lovely stuff abounding.

3 heads (!) of lettuce
1 bunch of beets
2 squashes (1 zucchini and 1 light green marbled zucchini-like thing)
1 bunch of scallions
1 bunch of chard
1 small basil plant
1 bunch of quite tasty but bitty carrots
a big bag of fava beans (yay!)

I decided to take the opportunity also to head to the Arlington Farmer's Market to pick up a bit of pork and ground beef, along with some heirloom cherry tomatoes, spring onions and some fresh marinated goat cheese.

With all of this food, a week's vacation coming up in 2 days and a bunch of food left over from last week, it seemed time to make pickles. SOOOO... I now have

1 pint of dilly beans
1 pint of dilly carrots
1 pint of dilly carrots, beans and zucchini
2 pints of pickled beets (with spring onion and thyme)

cooling on my counter. The pork is going to get cooked with some butter, basil and spring onion over a green salad with the tomatoes and some quick-sauteed squash.

I am grateful.