CSA box #10 has arrived! It includes: 2 sugar cube melons, sweet corn x6, green beans, red thumb fingerling potatoes, assorted tomatoes, 2 white onions, 2 small crowns of broccoli, 3 tequila bell peppers, cherry tomatoes, okra, Italian basil, a bag of summer apples, eggplant x3, ground cherries, purslane, cipolinni onions, and purple carrots.
I'm going to dice up the melons first. The apples and ground cherries will be for snacking plain, though I'm not sure if these apples are the sort people eat plain. If not, I'll make a new plan (applesauce?). The carrots I'll cut into sticks for snacking and wash and freeze the greens for breakfast smoothies because I haven't tried that yet but literally every green I've done that with has turned out fine. I'm going to cut the broccoli into florets for Sameer and I to eat raw. I made a fresh batch of vegan ranch dressing yesterday, so I can eat the broccoli with that. I don't have fresh basil plans as I'm a little sick of summer rolls, and I already have vegan pesto in the fridge, so I'm going to get out the food dehydrator and dry the basil to use at my leisure later.
I don't think I've made a recipe from VeganRicha yet that I haven't liked. She's very reliable and currently my favorite source of recipes. I made this one a couple weeks ago when we got okra in the farm box and it was great so I'm making it again.
Korean Eggplant Tacos with Kimchi Mayo (Vedge, pg. 170)
I've made these twice now and love them. I have kimchi mayo leftover in the fridge from making them again this past week. It's a bit of a time investment, especially scaled up to three eggplants this week, but it isn't hard and we always eat all of it.
Summer Corn with Green Chile Cream (Vedge, pg. 101)
This came out a little spicy last week. The poblanos didn't seem fully cooked and nothing charred the way it was supposed to despite cooking longer than the recipe indicated. It was fine and we ate it, but I feel sure this recipe can be better than I've made it. I blame the oil for everything not charring so I'm doing it dry this time and I'm putting the poblanos in whole separately to make sure the skin gets nicely blackened.
Because there is just so much corn.
I'm not sure if I'll end up making this because Sameer and Simran didn't like it as much as I did but it is my favorite way to eat green beans so far, and we have quite a few potatoes to use too.
I've never had purslane before (though I did eat a piece today and it has a nice flavor) and this recipe sounds like an easy, tasty way to use it up.
Cucumber with Sambal and Peanuts (Vedge, pg. 31)
[Edited 8/9/2020: It's Sunday. Tomorrow I will make the okra and barbati aloo subzi and some moong dal tadka and zucchini flatbread. None of these recipes are new to me, so I think it'll be fine even though it's a lot. I'll eat leftovers for meals the next day while Sameer fasts. Wednesday dinner will be Korean eggplant tacos, cucumber sambal, and summer corn with green chile cream. I'm writing this out so I don't have to remember later how I plotted this out.]
The bowl contains moong dal tadka. The plate contains (clockwise from top) Forager brand unsweetened plain cashew yogurt, barbati aloo subzi, popcorn okra, brown basmati rice. Second photo is the zucchini flatbread (all whole wheat flour, no oil).
No comments:
Post a Comment