CSA Box #15

This week we received:  so much bi-color sweetcorn, fingerling potatoes, mixed apples, ground cherries, shishito peppers, radishes, 2 red bell peppers, 3 small cucumbers, spaghetti squash, swiss chard, popcorn on the cob, edamame soybeans, French sorrel, red cabbage, green beans, cherry tomatoes, 1 Covington sweet potato, and ghost peppers.

 

First I'm throwing away the ghost peppers because I looked up what to do with them and I don't want to eat anything that suggests I need a mask and gloves just to handle it. 

I'm going to make a sort of spaghetti squash puttanesca for dinner tonight.  My plan is to use the squash and also include the cherry tomatoes halved, maybe some thinly sliced red bell pepper, and some of the chard just to add some greens to it.  I have capers and olives in my fridge and I think I'll include the last of last week's cranberry beans too.  I'm also going to sear the green beans and make bagna cauda to go with them and make some garlic roasted radishes too.

The sorrel and the rest of the chard will go into the freezer for use in breakfast smoothies.  I think I'm going to do the same with the radish greens because they look fine so why not.  We'll eat the popping corn on the cob as popcorn.  I promised Sim a movie night tonight, so we'll use one cob tonight.  I'm going to slice the cucumbers for snacking, cook and chill the edamame for snacking, and eat the ground cherries plain as usual.  

I just finished off last week's apples yesterday by making them into another apple crisp.  I'm not sure what I'll do with these new ones, but applesauce is always a possibility.  The red cabbage, sweet potatoes, and fingerling potatoes will keep for awhile.  After browsing some recipes, I'm not sure what to do with the corn other than boil it and serve it on the cob.  I might boil as much as possible at once and just eat some of it as cold leftovers later so it doesn't end up going to waste.  I could also incorporate them into other recipes once they've been cooked and cut from the cob.

I'm going to try making creamed shishito peppers, but I'm going to substitute the vegan ingredients I already have on hand in place of the dairy (vegan parm and full fat coconut milk in place of the cream) and just see how that goes.

CSA Box #14

I'm writing this really late.  CSA box #14 included:  Jimmy Nardello sweet peppers, 1 Japanese cucumber, 2 zucchini, tomatoes, green kale, yellow potatoes, 2 yellow bell peppers, green beans, 1 cantaloupe, white onions, mixed summer apples, 1 eggplant, 1 head lettuce, Rick Bayless's heirloom yellow tomatilloes, mixed cherry tomatoes, Italian garlic, cranberry beans, okra, red vein sorrel.

 

I made shakshuka out of the cranberry beans, a few of the sweet peppers, an onion, and all the tomatoes in my possession (including some from last week and some from our neighbor).  I made the zucchini into zucchini fries, tore up the kale and froze it for breakfast smoothies, and cut up the melon and cucumber for snacking.  The sorrel will go into salads (along with the lettuce) and probably also into the freezer for breakfast smoothies.  The eggplant became Korean eggplant tacos last night.  A lot of the garlic became garlic knots.

Tonight I'm making the okra, green beans, and the last of my potatoes into dinner.

I don't really know what to do with the tomatilloes or yellow bell peppers.  I'd dice the bell peppers and freeze them for soups or whatever later, but the freezer is already fairly full.