CSA Week 2: Summer rolls and repeat stirfry

Summer rolls with rice noodles, fried tofu, carrot, cucumber, lettuce, basil, and mint. I made the dipping sauce by simmering apricot jam, soy sauce, minced ginger, and water until it thickened up.

I realized this week that I'm inevitably going to eat a lot of the same things from week to week for convenience - I anticipate a lot of stir-fries and pesto in my future. Since the idea of the blog is to document how I use my veggies, I'm going to include them, but not bother to take nice photos or explain how I made them. I made basically the same stir-fry as last week to eat along with the spring-rolls, plus some fresh orange juice in the sauce.