This week's CSA brought us: green beans, broccoli, white and red onions, eggplant, potatoes, and basil. We're a little bit behind in using it all, as we were out of town this past weekend. We spent a few days by the lake with Steve's high school and college friends where the heat wave was tempered by a cool lake breeze. We stayed in the cabin that they used to frequent in college and where they would drink. A lot. It was a somewhat different trip now that everyone had spouses and children in tow. Silas had a hard time sleeping with all the new faces and activity around, but it was a good time nonetheless.

Here's the breakdown:

The eggplant and onions (as well as green peppers, tomatoes, and cucumbers from our garden!) went into an eggplant and pecan curry served over quinoa and topped with raita. Yum!

Last week's potatoes, basil, and red onion were used in a vinegar marinated potato salad, which we served with sherry braised hot Italian sausage. These warm potato salads are the perfect way to use up spring potatoes, I'm finding. As long as I don't have to turn my oven on, I'm a happy girl.

Finally, last week's green and yellow wax beans went into a cold three bean salad that we took with us to the cabin.

Three Bean Salad with Prosciutto

6 slices prosciutto
1 - 15 oz. can of garbanzo beans, drained and rinsed
mix of green and yellow wax beans (about 15 oz. total), washed, trimmed, and cut into 2 inch segments
1/3 C. apple cider vinegar
1/3 C. extra virgin olive oil
1 C. flat leaf parsley, chopped
1 tsp. fresh rosemary, chopped
salt and pepper to taste

1. Heat 1 TBS. EVOO in a skillet and pan fry they prosciutto until crispy. Remove to a paper-lined plate and allow to drain. When cool, roughly chop.
2. At the same time, bring water to boil in a pot. Blanch the green and yellow beans for about 5 minutes, or until the green beans turn a bright green. Drain and rinse with cold water.
3. In a bowl, mix the green and yellow beans with the garbanzo beans and chopped prosciutto.
4. In a measuring cup, whisk together the vinegar and oil and pour over the beans.
5. Stir in the parsley, rosemary, salt and pepper.
6. Chill for at least an hour before serving. Enjoy!


  1. It looks delicious as always - and I love beans of all kinds! :-)

  2. I want to try the potato salad. Ok, I'll be honest, I want to try it all. It looks wonderful Countney and I wish you lived closer.xx

  3. If you get more green beans, try the GB recipe on my MC FB page. (How was that?) We could eat green beans every night this way and it is so easy!! Lovely variety this week!

  4. The three bean salad looks delicious. I like all of the ingredients so I know it is yummy.

  5. Oh, this all looks great! My kids both adore three bean salad.

  6. It all looks so good!

    BTW, I'm making the chicken stir fry tonight that you posted a couple of weeks ago. So excited!