Cucumbers – 1.75 lbs
\nSquash – 1 each
\nAsian Melon – 1 each
\nNapa Cabbage – \u00a01 each
\nShisito Peppers – 0.6 lbs
\nTomatoes – 2 lbs
\nTomatillos – 0.35lbs
\nGreens – 1 lb
\nWhite onion – 1 ea.
\nBroccoli – 0.8 lbs<\/p>\n

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Chard, onion, cucumbers, tomatillos, broccoli, tomatoes, Asian melon, squash, shisito peppers, napa cabbage<\/p><\/div>\n

I’m intrigued by the shisito peppers because when I was looking for padron peppers in NYC, I read that shisitos are a common substitution for padrons. Maybe we’ll pan fry these in olive oil and sprinkle them with sea salt to make our version of pimientos de padron<\/a>, on of our favorite tapas.<\/p>\n

The napa cabbage we got this week is HUGE. I still hope to make (and post about) lions head meatball stew with it. It’s such a tasty meal served over white rice, and the leftovers usually last me a week.<\/p>\n

I was kind of disappointed that we got chard again this week for our greens. I had commented early on in the season that we got a lot of kale last year and not so much chard, and this year we’re getting lots of chard but not a lot of kale. We made collard chips one week but I have still yet to make any kale chips!<\/p>\n

I still haven’t used the tomatillos from a few weeks ago, and so I hope they’re still good. Combined with this week’s batch, hopefully I’ll have enough to make a decent amount of salsa verde. They’re really quite small. We also didn’t get a ton of broccoli this week, just two small heads. Maybe I’ll try stir frying them with some green beans.<\/p>\n

I’m not sure what to do with all the cucumbers. We still have some from last week as well, and I’m a bit pickled out at this point. Any suggestions?<\/p>\n","protected":false},"excerpt":{"rendered":"