- Tomatoes – So many tomatoes! I made salsa, caprese salad, pan con tomate, and then canned the rest.
- Arugula, lettuce, cucumbers, zucchini, and peppers – Lunch salads!
- Leeks, squash, and peppers – I tossed these with cornmeal and pan fried them in a cast iron skillet. This is one of my favorite summer side dishes that my mom makes.
- Potatoes and leeks – Breakfast skillet.
- Leeks – Added to a breakfast frittata with sausage.
- Cantaloupe – I’m currently soaking the chunks of melon in vodka to make a traditional crema di meloncello.
- Parsley and garlic – I added them to a sausage and lentil soup.
- Basil – Caprese salad and grilled peach salad.
- Arugula, tomatoes, lettuce, carrots, red onions, peppers, cucumbers, and scallions – Lunch and dinner salads. Primarily taco salad this week.
- Yellow Beans and tomatoes – Alice Waters’s green bean and tomato salad
- Tomatoes – Combined with some of the previous week’s tomatoes and canned
- Potatoes – Half were put in a breakfast skillet, half were roasted for dinner.
- Squash and a pepper – Another corn meal squash fry. This time with leftover polenta instead of the corn meal. Mushy, but good!
- Leeks, carrots, eggplant, and beans – Cut up and simmered in a green Thai curry sauce.
- Leeks and kale – Added to a breakfast frittata with sausage.
- Spinach and carrots – Some chopped up and frozen. We are getting a lot of carrots right now!
- Lettuce, squash, kale, beans, cucumbers, tomatoes, and peppers – Salads.
- Garlic – Saved for the fall.
- Tatsoi, mini bok choi, squash, beans, and a few carrots – We’ll probably make a quick salad out of them. If not, I’ll throw them in a stir fry.
- Carrots, beets, and potatoes – Roast these for a side dish for some NY strips I picked up on sale at Stew Leonard’s this evening.
- Onions – Save them for whenever I need an onion.
- Tomatoes – Quite a few here, but we’ve become used to using them in salads, stews, and salsas.
- Tomatoes and squash (alternative) – Perhaps this week I’ll make some pasta and toss them in. Probably sausage as the protein, as that is what I have on-hand.