CSA Week 6

We have a working oven and range again! To celebrate, we used almost all of our CSA share (for some reason the beans keep getting forgotten.) We made baba-ganouj with the eggplant which was good, but a bit lemony. We got the recipe from cooking light, and they sometimes overdo the lemon to bring flavor to lower fat dishes. In the future I will look for a higher fat version, or just up the tahini and lower the lemon juice. The carrots and leek went into a tasty vegetable soup and we had the peppers in salads and stuffed with a jasmine rice stuffing.

Man it is nice to do something other than grill. Maybe one day we'll have a kitchen sink again and won't have to clean veggies in the bathroom.

On to this week's share!

More Potatoes We don't usually keep a lot around, but we've managed to keep up with the last three potato deliveries pretty well. These'll likely end up grilled -- though more options are now available, the grilled potatoes are good enough to do even with the stove installed.

Carrots I have never seen white carrots before, but we got a mix of orange (aka carrot colored) and white. We'll see if the taste differs.

Bottle Onions

Summer Apples Is fall really this close?
Basil

Heirloom Tomatoes

Celery This bunch of celerey is pretty divorced from the huge heads we are used to seeing at the grocery. That's probably just as well, since 50% of the household doesn't care for it.

Kale

Rhubarb I was all excited to make the crisp I made with the first batch of this we got way back in week 1, but the newsletter included a recipe for an apple and rhubarb crisp which I think we'll try. It has crystalized ginger in it, so it has to be good.

Banana and Anaheim Peppers We like spicy food, but don't have a lot of recipes that call for hot peppers. We may roast em? Time to hit the web for recipes...