YAY, for our first lovely CSA box from organicstoyou.org. If you are in the Portland metro area and decide to join let them know I referred you and they'll throw some lagniappe my way ( Heidi Samuelson ).
The list for this week was: Corn, onions, snap beans, zucchini, cherries, carrots, strawberries, lettuce, spinach, nectarines, apricots, cilantro and cavalry beans. 


What I made for dinner: Pasta with Spinach and Summer fruit pie


Pasta with Spinach:
2 cups dry pasta (I used semolina corkscrew)
two cloves garlic 
half an onion cut into thin strips 
1/4 cup olive oil
2 tablespoons white wine vinegar
5 carrots cut into small thin rounds
1 small bundle spinach


Cook pasta and set aside
Cook olive oil on med/high
add spinach, onion, garlic,white wine vinegar, carrots
     - cook for about 10 minutes or until onions carmelize
Toss with pasta, enjoy


Summer Fruit Pie


Dough:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup butter, chilled and diced
• 1/4 cup ice water
• 
  
• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 2 hours.

Divide dough into two balls one slightly larger than the other

• 
  
• Roll larger ball of dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate. 

Use smaller ball of dough to cover the top of the pie after filling is in, either full cover with 4 slits, or strips.

Filling:

5 apricots

15 cherries (pitted and cut in half)

2 nectarines

half cup flour

1/4 cup sugar (or more if you like it super sweet)

2 table spoons baking powder

1/4 teaspoon nutmeg

Fill the uncooked pie crust with fruit

mix flour, sugar, nutmeg and baking powder together

sprinkle over fruit

If you like the glossy golden pie look, scramble an egg white up and brush across the top before baking.

Bake 400 degrees for 20 minutes or until slightly brown