CSA Week 9

This week brought a tomato bonanza. We got six tomatoes of four varieties (red slicing,w heirloom, green, and gold paste) and had no problems at all finding uses for them. We ate em all with a little salt and some basil. Actually, we still have the green one, and we plan on frying it when we get a chance.

Crimini mushrooms went into a great tuna noodle casserole we got from cooking light.

This honey bear came at the perfect time, as our old one got noticably depleted by Mary's last illness.

Romano beans were delicious boiled for a few minutes and then tossed with butter. But then what isn't?

Beets are totally the comeback kid of the CSA. The first time we made them, I accidentally over-peppered them and they definitely didn't tickle our fancy. The last time we got them and this time, we made a salad with roasted beets, carmelized onions, and feta. We actually look forward to beets thanks to this bad boy.

This enourmous eggplant ended up being the perfect size for our camponata recipe (from Cook's Illustrated.) It was a little involved (we had to prep the eggplant in two stages because you microwave it to help get rid of the extra moisture) but it was so worth it. It was good on the first day and great on subsequent ones.

A salad for two's worth of little gem lettuce.

More green peppers went into pepper steak.

Onions. I have nothing to add to that.

We usually have a tough time finding uses for odd peppers like this bannana pepper, but this one we tossed into our pepper steak as well.

This japanese cucumber was way sweeter than we are used to cucumbers being. We used it in several places where we'd use normal cucumbers (with feta in a salad, or as an ingredient to a green salad) but we probably shouldn't have. They really stood out as odd, given the sweetness.