The last two weeks sort of ran together for me...
Last week we split the leeks, basil, corn, and beets (E&A took the beets, I kept the greens). I kept one of the beefsteak tomatoes and E&A took the others plus the cherry tomatoes; the tomatoes in my garden are coming in now, and I don't really need the CSA ones any more. I also kept the carrots, potatoes, anaheim pepper, onion, and eggplant. E&A took the lettuce, cucumber, and melon.
This week we split the onions and green beans. I kept the potatoes, lettuce, peppers,garlic, squash and melon. E&A took the carrots, cucumber, celery, corn, and tomatoes (but I traded some homegrown romas for another beefsteak tomato).
I roasted the anaheim and mixed it with tomatoes from my garden, onion, and cilantro left over from the previous week's box and made a pico de gallo for the burritos I served during my blackberry picking party.
I made a batch of carrot cupcakes (cup carrotcakes?); they didn't come out as tasty as usual (they collapsed), but we ate them anyway.
We just ate the potatoes, corn, and beet greens fried, boiled and steamed respectively for dinner one night.
On Friday, I made one of my specialty pizzas with garden tomatoes and the basil. It turned out great!
The peppers and squashes were really pretty colors. I followed Yann's advice made ratatouille with them and the eggplant last night - It turned out delicious! Ratatouille is so much more than the sum of its parts (just eggplant, sqash, onions, peppers, and tomatoes). The flavors really complement each other. It's also really easy to make; I followed a recipe that was somewhat fussy about presentation (which I do think is important), but I'm sure you could simply chop the ingredients up and throw them all in the dish together instead of slicing and layering. After a night in the refrigerator, it holds together much better and isn't as soupy.
This morning I made crêpes and stuffed them with cream cheese and a topped them with a blackberry topping I made. Since I'm on a streak of French dishes, I plan on making a quiche tonight with the leek.
That just leaves the green beans, potatoes, and onion left over. Those shouldn't be difficult to find uses for.
Last week we split the leeks, basil, corn, and beets (E&A took the beets, I kept the greens). I kept one of the beefsteak tomatoes and E&A took the others plus the cherry tomatoes; the tomatoes in my garden are coming in now, and I don't really need the CSA ones any more. I also kept the carrots, potatoes, anaheim pepper, onion, and eggplant. E&A took the lettuce, cucumber, and melon.
This week we split the onions and green beans. I kept the potatoes, lettuce, peppers,garlic, squash and melon. E&A took the carrots, cucumber, celery, corn, and tomatoes (but I traded some homegrown romas for another beefsteak tomato).
I roasted the anaheim and mixed it with tomatoes from my garden, onion, and cilantro left over from the previous week's box and made a pico de gallo for the burritos I served during my blackberry picking party.
I made a batch of carrot cupcakes (cup carrotcakes?); they didn't come out as tasty as usual (they collapsed), but we ate them anyway.
We just ate the potatoes, corn, and beet greens fried, boiled and steamed respectively for dinner one night.
On Friday, I made one of my specialty pizzas with garden tomatoes and the basil. It turned out great!
The peppers and squashes were really pretty colors. I followed Yann's advice made ratatouille with them and the eggplant last night - It turned out delicious! Ratatouille is so much more than the sum of its parts (just eggplant, sqash, onions, peppers, and tomatoes). The flavors really complement each other. It's also really easy to make; I followed a recipe that was somewhat fussy about presentation (which I do think is important), but I'm sure you could simply chop the ingredients up and throw them all in the dish together instead of slicing and layering. After a night in the refrigerator, it holds together much better and isn't as soupy.
This morning I made crêpes and stuffed them with cream cheese and a topped them with a blackberry topping I made. Since I'm on a streak of French dishes, I plan on making a quiche tonight with the leek.
That just leaves the green beans, potatoes, and onion left over. Those shouldn't be difficult to find uses for.
1 comment:
enjoy your updates on veggies in your box. I have some good stuff coming out of my garden in a box. The eggplant hss been prolific with beautiful white eggplants. I didn`t know they grew that color. They are tasty. I get all my recepes from the dialyis website. They are all diabetic renal approved so I don`t have to think if it`s ok or not. Tomatoes, jalepenos, carrots, turnips, beets, onions, some bell peppers. Half the bell pepper plants from the nursey turned out to be 4 ft.tall lovely purple and pink floweres in the middle of the veggie garden.Has turned out to be a source of unexpected beauty and enjoyment inside and out. Make lovely bouquets.
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