Oh man, we’ve been cooking up a storm this past week.
I actually managed to use up all the vegetables from last week’s CSA before the delivery of the new one. There were scones, terrines, pasta dishes, and salads. The only ingredient that didn’t end up on the blog was the kohlrabi. My attempt at an original salad just wasn’t blog worthy. Anyways, here’s what we got this week from the farm.
Starting from the top left:
- Japanese eggplants will become eggplant fries. Yes, please.
- These beets are getting the same treatment they did last week: mixed with cucumbers, feta, and basil.
- The cherry tomatoes taste like candy. Needless to say, they’re gone.
- The green beans are getting cooked the only way that’s worth cooking green beans: with garlic and ginger.
- Then we’ve got a nice batch of salad greens, which will be used as, well…salad greens.
- Cauliflower, give me your best, friends! I’d like to do something new.
- Next up are the Tropea onions, which from my research are supposed to be a sweeter type of onion. Perhaps like shallots? Not sure, I’ll report back.
- Last up, radishes and cilantro that will likely make their way into lunches and salads. The usual.
[…] up from most traditional eggplant preparations. Since we’ve been getting so much of it in our CSA lately, I’ve been grilling them, or making terrines, or just roasting them and pouring sauces on […]
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