In the box this week: potatoes, purple carrots, lettuce, cucumber, onion, scallions, chard, parsley, 6 zucchini/summer squash, radicchio, blueberries, and 6 tomatoes.
I made another batch of carrot cake muffins with last week's carrots.
2 zukes, 1/2 of last week's pepper, and 3 of last week's mini onions are marinating in a teriyaki sauce for a stir fry later this week. I will probably do this every week since there always seems to be zukes and onions.
Last night I made a pizza with 2 zukes, the other half of the pepper, the remaining mini onions, and the last of last week's tomatoes.
The last 2 squashes will be battered and fried and served with steamed chard, and half the potatoes roasted with butter and parsley.
I'll somehow make a meal of the radicchio (fried or roasted). This is a new veggie for me, so it'll be an experiment. I'll serve it with a dressing made with last week's cucumber and yogurt, and tabouli made with some of the parsley, 4 scallions, and 2 tomatoes (the recipe is in the CSA newsletter this week).
I will use the blueberries in scones and/or pancakes for breakfast.
I have no plans for the onion; I diced it up and it's ready to be added to omelets or whatever. The remaining potatoes will be fried up for breakfast. The carrots, lettuce and the remaining tomatoes, scallions, and cucumber will be for salads and sandwiches. I have no idea how I'm supposed to eat this much parsley (it's a large bunch); I'll do what I can, but I have feeling I'll be throwing most of this into the compost in a couple weeks.
I successfully cooked all of last week's veggies despite not having a stove (I'm particularly proud of the toaster oven eggplant parmesan), but eating all the food was impossible since I'm the only one home, so I still have fridge full of leftovers (the eggplant parmesan, veggie stew, duk-bokki, and now the pizza and carrot cake muffins). Fortunately, the boarder is back this week and I can get him to help me with these.
Also my stove has been fixed. Yay!
Is your story F**CKING great?
2 years ago