CSA 2011 - Week 7

Not too much to report from last week. Things went pretty smoothly and other than my science pickles (which I plan on trying a second, larger batch of today) we didn't do anything too wacky.

Let's start with the most important bit: It's sweet corn season. For both of us, corn and tomatoes are the apotheosis of summer, and we look forward to them every year. While we love to grill it, we are going to make our creamed corn with leek and bacon with this batch. These fingerling potatoes are going to get steamed and made into potato salad. The first proper garlic of the summer. We'll use it here and there. Three colors of french beans. We always talk big about all the things we are going to do with beans, then we get home from a long day of work, take one look at the recipe, and say, "I ain't blanching." We will likely just steam these in the microwave with a little butter. Sweet vidalia onions A head of savoy cabbage. Savoy cabbage tends to appear in recipes for stuffed cabbage and cabbage wraps, so maybe we'll give one of those a go. And then have three quarters of a head of cabbage left.

These four Japanese eggplants are going into a baked pasta dish. It can also take zucchini, so it's keeper. One of these heads of broccoli is actually a head of romesco cauliflower. This tastes like cauliflower but looks all fractal-y and pointy. Neat! These two Japanese cucumbers are grist for my experiments. As I type this, I have a batch of sorbet underway where I am trying a new approach to solve my texture issues. I'll either follow up in another post (success!) or the header to the next CSA post (failure!) on how that goes. Last time we had black and red currants I managed to totally waste them by failing to make jam. This time around we are going to make a crisp with them and these apples, so hopefully we have better luck. Arugula will go into salads with the last of last week's lettuce and also onto egg and herbed ricotta sandwiches.