Friday afternoon, we headed up north to our cabin.
We’re planning on spending the majority of this week up here, enjoying the sunshine, water, and woods. I grabbed most of our CSA share and brought it up with us, but since my goal is to fully relax and immerse myself in cabin culture, I’ll be leaving the camera and food styling at home.
But that’s not to say I won’t cook. Here’s what we took home this week:
What to make with all this great stuff? Here’s what I’m thinking:
- You can use the scallions to make these Japanese pancakes (subbing cabbage for Brussel sprouts to stay in season). Or if that doesn’t speak to you, try this Japanese eggplant dish. Or perhaps something not Japanese…
- We got a boatload of parsley in the CSA, and it’s perfect as a garnish of course, but I’ll be mixing it into falafel batter this week. If you need something that’ll use up a whole bunch of parsley in one big dish, you can try this polenta with parsley pesto dish.
- Those giant things that look like snap peas but are clearly not snap peas are fava beans. I’m adding those to the aforementioned falafel (half favas, half chickpea style). That recipe will hopefully be here soon for you.
- From the CSA, we got the world’s largest pearl onions. Are those really pearl onions? Or is Kings Hill Farm pulling my leg? If it’s true, maybe some coq au vin is in order.
- A big cucumber to slice into salads and stuff into pitas with those falafel I keep talking about.
- So much more zucchinis, summer squash and patty pan squash. Hear me out and make roasted summer vegetable soup (it’s not that warm out). Or if that doesn’t sound appealing, you can make a cold zucchini gazpacho. Or you can always make fritters. There’s always fritters.
- More delicious Hakurei turnips can be mashed, braised, or sliced into salads.
- And last but not least we’ve got two large heads of broccoli. Last week I made mac and cheese with it, and it was good but not good enough, so I’m going at it again. If that doesn’t sound appetizing, try this genius recipe.
See you guys when we get back! Until then, I’m signing off the Internet (who am I kidding, I have an addiction).
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