Today was the first pickup we’ve had in the thunderstorm. Thank goodness for a storage shed nearby that we could use as a pickup location!
Here’s what we received this week:
- Fennel – The licorice taste of fennel is great in a salad. I like to thinly shave it and toss with some lettuce, parsley, bell pepper, radishes, lemon juice, and olive oil. You can also braise it with stock and white wine, but I prefer it fresh.
- Cabbage – Homemade sauerkraut.
- Basil and tomatoes – Caprese sounds pretty good in this hot weather.
- Cucumbers – I already ate one with some salt tonight. I’m going to eat at least another one of these that way, too. One of my favorite snacks. The other two I’ll probably make into dill pickles.
- Eggplant, pepper, onion, zucchini, and cilantro – I want to make a maqluba, a middle eastern chicken and rice dish. Dinner in an Instant has an Instant Pot version I’ve been wanting to try.
- Lettuce, greens, and tomatoes – As always, salads! I’ll spice it up this week with the fennel above.
This week is a quintessential summer vegetable share. Eggplant and yellow squash are finally here and tomatoes are a bit early this year!
What we received in this week’s share:
- Lettuce, carrots, cucumber, scallions, tomato – Lunch salads!
- Cabbage – I’ll combine this with last week’s cabbage and start some homemade sauerkraut.
- Squash, Japanese eggplant, basil, and garlic scapes – I added this to a pasta dish tonight with chicken sausage and the spinach from last week. I let the flavors shine with olive oil and fresh grated pecorino instead of a tomato sauce. We’ve been using a red lentil pasta from Trader Joe’s to cut down on carbs.
- Italian Eggplant, peppers, and garlic scapes – I love charring the skin of the eggplant and then roasting the eggplant whole along with a hot pepper, an onion, and some garlic (scapes will do!). Purée everything in the food processor with some fresh oregano and eat it with pita chips or tortilla chips.
- I’m also thinking seriously about trying this za’atar eggplant fries recipe with a lemon tahini dipping sauce.
- Eggplant is also great sliced and roasted or grilled. Combined with the squash it could make a nice ratatouille.
- Kale – Just like the past few weeks, I’ll make a frittata with the kale and some sausage. I also toss in any leftover garlic scapes.
- Carrots and squash – Both are great for roasting for a quick side dish. Cut the carrots into quarters along their length and the squash into 1-inch thick discs along their width. Roast for 20 minutes at 400F with olive oil and your spices of choice. I like garlic powder or paprika for the squash and cumin for the carrots.