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Greens – 1 lb
Peppers – 3 each
Squash – 1.15 lbs
Cucumber – 1.5 lbs
Tomatoes – 4.5 lbs
Watermelon – 1 each
Mint – 0.12 lbs
Perslaine – 0.12 lbs
Spaghetti carbonara with chard is one of our favorite dishes, and so easy to make. It’s always a quick standby dinner for us. Other simple suppers include pureed zucchini soup, or zucchini pancakes with smoked salmon and poached eggs.
I was surprised to see purple peppers, since we’ve been getting a lot of green peppers. I wonder if they taste the same, or if they’re any sweeter. I might just eat those fresh with a salad.
We also got more purslane, which I’ve been using as a garnish. It adds a citrusy, almost sweet bite to every dish. This batch will be the perfect topping for Josh’s garlicky gazpacho.
As for the mint and watermelon, maybe we can combine those for a refreshing salad or an interesting dessert? So many possibilities!
]]>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
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!
]]>Cucumbers – 2.5 lbs
Squash – 2 lbs
Greens – 1 lb
Eggplant – 1 lb
Peppers – 3 each
Purslane – 1/2 lb
Basil – 1/3 lb
Watermelon – 1 each
Dandelion – 1/3 lb
Tomatillos – 0.4 lbs
Beans – 2/3 lb
Corn – 2 each
There were two new items for the season this week – corn and tomatillos. We got corn last year, but the tomatillos are brand new to us. I’d love to make a salsa verde with them, but we really don’t have a whole lot to work with. I can’t wait to try them out though, and experience their tanginess.
For the greens, we got ruby chard again. Beautiful stems though, so I’m excited. The leafy portion we’ll probably mix with dandelion and either eat them sauteed with garlic, or mixed into a spaghetti carbonara.
For the beans, I picked ordinary string beans rather than yellow or green pole beans. I prefer the tender crispiness of string beans. I’m not sure what to do with the squash and eggplant, since we get those fairly often. Maybe mix them with the peppers for a nice ratatouille? I might also try to stuff the peppers, since we still have a few from last week to use up.
As for the basil, I have a batch of pesto already in the freezer, since we’ll be away this weekend and then for the next two weekends after. Hopefully another batch will keep just as well. With regard to the purslane, we ate a simple salad of purslane and parsley greens mixed with a bit of lemon juice and olive oil. Refreshing and delicious. It’s a bit intense, so a little goes a long way. The purslane has a nice lemony flavor to it. It’s a great accompaniment to something rich – try it out! Lots of omega-3s are just a bonus.
]]>Squash – 2.75 lbs
Cucumbers – 2 lbs
Peppers – 0.8 lbs
Eggplant – 0.8 lbs
Basil – 0.5 lbs
Lettuce – 1 each
Greens – 1 lb
Purslane – 0.33 lbs
Beans – 0.6 lbs
Pole Beans – 0.75 lbs
Parsley – 0.15 lbs
It’s the first time that we’ve received purslane, and I’m curious about it. I’ll have to do some research on how it should be prepared – anyone have any ideas? I’m also intrigued by the purple string beans, though I suspect they probably taste like regular string beans. Supposedly they turn green when cooked; that seems pretty cool.
I plan on turning the cucumbers into Chinese style garlic pickles, which are delicious and super quick to make. As for the squash, I foresee some zucchini pancakes with smoked salmon and sous vide eggs – one of my favorite brunch dishes.
I was disappointed again that we didn’t get kale for greens, but collards make good chips as well. I’m not sure how to prepare the eggplants though, which are the thin Japanese style. Maybe in some sort of garlic sauce? So many possibilities, too little time. We’ll have to make a good dent in the veggies this week though, as Josh will be on a business trip next week and then we’re off to Hilton Head for a long weekend. We did a decent job cleaning out the fridge last week so we’re almost all caught up on our veggie shares, finally!
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