[local eating] Enterprise Farm share, final week

• a bunch of tatsoi, ECO, NC
  
• eighteen medium-small yukon potatoes, Mark & Lester Craig, PEI
  
• nineteen carrots (sustainable), Winter Moon, Hadley, MA
  
• a bunch of dandelion greens, Lady Moon Organics, FL
  
• a bunch of lacinato kale, ECO, NC
  
• a head of romaine lettuce, Lady Moon Organics, FL
  
• a pound of strawberries, Miles Berry Farm, GA
  
• six apples (IPM), Pine Hill Orchard, Colrain, MA
  
• a bag of English peas, ECO, NC
  
• an eggplant, Somerset Organics, FL
  
• three tomatoes, Somerset Organics, FL
  
• a cucumber, Somerset Organics, FL
  
• two green peppers from somewhere or another, likely FL

And that's it for the season. For the most part, this year's share felt too summery, without enough root vegetables, winter squashes (though plenty of summer ones!), or alliums, especially onions.

Red Fire's summer share will start sometime in June, so I have a gap for eating down the pantry...

House issues

So not only did the wireless router go out (er, somehow, in some way) Tuesday morning, and nothing I've tried has yet worked to get the Internets back at home, but also Wednesday morning there was a loud sound, and the circuit for the oven and some nearby outlets blew (including the one the hot tray was plugged into, so no hot food for the meals I hosted after all).

I've called people, and it's likely that at least one, if not both, issues will be resolved today, but it's stressful that neither cooking nor Web accessibility is available at home. (I'm using the computers at the library, which are timed. Oh, and I could use the plug-in electric burner in some other outlet, but I'm not inspired. It's not that I _have_ to cook something, but the ability to make food isn't there in the same way.)