You wouldn't know that we're in the middle of the biggest drought since the Dust Bowl by looking at my CSA produce. I'm so fortunate to have access to farmers who work so hard to make sure that we have an abundance of such good food. A positively huge share this week! It included purple potatoes, broccoli, parsley, carrots, strawberries, sungold tomatoes, onions, Swiss chard, sweet corn, eggplant, garlic, zucchini, tomatoes, and a watermelon.
The strawberries, of course, were eaten immediately with a healthy dollop of homemade whipped cream. Silas has discovered that one of the joys of being an only child is that he gets to lick both beaters. The melon was also soon cut up and eaten for snacks.
The sweet corn was boiled and eaten for lunch right away on Saturday. Coming from Iowa, I've grown up to be a wee bit of a sweet corn snob. If it was picked more than 6 hours ago, I'm not really all that interested in eating it.
Last week's cabbage and some carrot went into a creamy cole slaw, served with tempeh sloppy joes.
I only discovered tempeh within the last year and a half or so and we've become huge fans.
This week's trio included a lemon basil potato salad, sweet apple walnut kale, and a salad of white beans, sungold tomatoes, and red onion.
I keep trying to get Silas to eat beans and it's been hit and miss. This week was a hit. He absolutely loved the white beans and kept asking for more, more, more.
Next up is a simple broccoli and mushroom stir fry over brown rice.
This recipe came out of the Vegetarian Cooking for Everyone book and while it was good enough, it wasn't spectacular. I need to remind myself to only make stir fries that I find in my Chinese cookbook. They are consistently superior to anything else that I've ever made.
In a race to use up all of our potatoes, I made our old standby potato pizza.
Although similar to this version, I substituted purple potatoes and left them in chunks rather than mashing them up. It was quicker and a nice change of pace.
Our first zucchini of the season was sauteed in oil with some capers and served tossed with spaghetti.
This was one of the first zucchini recipes that we made when we joined our first CSA four years ago. At the time, it was just a way to use up produce, but it's actually come to be one of our favorites. The zucchini takes on a touch of sweetness, which is nice.
And finally, I couldn't stop myself from buying a bunch of peppers at the farmer's market. They just looked good! I roasted a couple and tossed them with French green lentils, orzo, parsley, tomatoes, cucumber, and feta for a salad covered in a cumin lime vinaigrette. Yum.