CSA Week 10

Crimini mushrooms are going into fake ravioli (fake because they are wrapped in wonton skins) with some smoked cheese.

These odd little dessert pears are much smaller and sweeter than normal varieties, and also ripen earlier in the season.

Wax beans are something that I remember very fondly from my childhood. They were always one of my favorite veggies when I was little, probably because there are so few yellow options there.

Two smallish leeks.

Red slicing tomatoes will never get old.

The broccoli was slow to mature this year. Guaging from how often this fact was mentioned in our newsletters, this was a Big Deal.

Radishes are going into salads.

Another japanese cucumber.

Basil is getting pestoed along with last share's. We'll probably have that over the fake mushroom ravioli.

As with the banana pepper last week, I am unsure what we'll do with a cubanelle pepper. Probably just pretend it's a normal green pepper and use it however we used the other one we got this week. We also got a purple pepper, which we'll cut up for salads.

Another eggplant. As good as the caponata was with the last eggplant, we figured we'd branch out and try something else. We made eggplant parmesean from a recipe in the CSA newsletter with this one, and it was ok but needed more sauce. Live and learn.

Corn is one of the things that we most look forward to from the CSA (along with berries and tomatoes.) This was delicious, if a little on the small side. We used it and the leeks to make Cooking Light's creamed corn with bacon and leeks. It was so amazing that I am linking the recipe. Sweet and savory and smoky; just the perfect way to show off corn. We will definitely do it again.