Food In Many Forms

This week from the farm, we received: - Eggplant - Yellow squash - Fresh onion - Tomatoes - cherry, grape, peach, indigo, roma - Cucumbers - Carrots - Salad greens - Watermelon It's near the end of summer and that means all of the good stuff is coming in season! We got a beautiful little watermelon this week, and all the different color tomatoes are ready to pick. The heirloom tomatoes these past two weeks has made one of our favorite Chinese comfort foods extra delicious -  https://thewoksoflife.com/stir-fried-tomato-and-egg/ . The peppers and onions went into some enormous bean quesadillas. Then the leftover peppers went into a salad for lunch. The watermelon got sliced up for snacking and muddled into cocktails, like this one  https://leanneray.com/fresh-watermelon-mint-fizz/ . Hopefully, I can pickle some onions this week and snack my way through all the baby tomatoes.  Despite my best intentions to make zucchini muffins last week, I waited too long, and some of the zucchini ha

This week from the farm: - Beets - Carrots - Zucchini - Yellow squash - Salad greens - Cucumbers - Heirloom tomatoes - Baby tomatoes - Kale It must be peak tomato season because we got almost 3 lb of tomatoes, plus the ones we picked ourselves. I bought green peppers today to make a traditional Andalusian gazpacho with cucumbers, tomatoes, and garlic from the CSA. I am still getting way more zucchini than I know what to do with. A week or so ago, I roasted the squash in wedges with chunks of onion and made sandwiches with hummus and the roasted beets, tomato, and cucumber - I guess I will have to have repeat performance! The carrots were also accumulating in the fridge (I had about 2 weeks worth) so I decided to blanch and freeze them for later. I will definitely appreciate them next time I make stew. I only got 2 beets this week, but it was just the right amount to steam, slice and pickle with garlic and crushed red peppers. Spicy Pickled Beets 1/3 cup distilled white vinegar 1/3 cup

This week's CSA included: - Beets (red) - Multi-colored carrots - Cucumbers (3!) - Eggplant - Kale - Fresh onions  - Summer squash - Zucchini - Watermelon I am all kale-d out by now, so I was pleased to find a happy recipient for it. I already used kale for smoothies, omelets and kale chips. When I made baked chicken wings, I roasted my beets at the same time. Two of the cucumbers ended up in a Chinese cucumber salad, and the third ended up in a cocktail. The eggplant made some delicious caponata, and that used some of the fresh onions as well. The zucchini & yellow squash will find their way into a stir fry hopefully before next week.  Recipes: https://thewoksoflife.com/chinese-cucumber-salad/ https://cookieandkate.com/cucumber-mint-gimlet-recipe/ https://www.epicurious.com/recipes/food/views/classic-caponata-232539