Sorry for the lack of posts this week. We were in Hilton Head for a long weekend and ended up staying an extra half day when our flight was cancelled due to weather here in NY. At least we had great weather down there, lots of sun, though it was pretty hot and humid. I sat by the pool while Josh golfed in the morning. Not a bad way to spend a few days. Now we’re back and have lots of work to catch up on before we head off on our next trip, next week.
Josh picked up the share this week, which was another heavy load. This week our share contents included:
Cucumbers – 1.75 lbs
Tomatoes – 1.9 lbs
Squash – 1.5 lbs
Greens – 1 lb
Beets – 0.75 lbs
Purslane – 0.4 lbs
Eggplant – 1.75 lbs
Peppers – 1.25 lbs
Melon – 1 each
Basil – 0.2 lbs
Kale, purslane, eggplant, tomatoes, beets, cucumbers, squash, peppers, basil, melon on top
This was the first week that we got tomatoes, and they’re pretty ripe. I’m sure we’ll get more in the next few weeks, and while these are standard red tomatoes, I can’t wait for the heirlooms to come in. I’m not sure if we’ll make a gazpacho with these, or just pair them simply with the gorgeous basil leaves we got.
For the greens, only kale was available, which is always fine by me. We also got some more purslane, which I’m still not sure is the best way to prepare. There’s also a wonky looking yellow melon, which I don’t know if it’s sweet or savory. I guess we’ll just have to cut into it to find out!
As usual, we got more squash and cucumbers, as well as a bunch more peppers. I’ve also got a big supply of eggplant now, though Claire’s idea of baba ganoush is definitely up my alley. I love smokey eggplant dip, and the few recipes I’ve looked up look pretty simple to make. We just don’t have much time to use up all our veggies, since we’ll be away for a week and a half starting next Wednesday. I’m pickling cucumbers as I write!
Tags: Basil, Beets, Cucumbers, Eggplant, Greens, Kale, Melon, Peppers, Purslane, Squash, Tomatoes