CSA Share, Week 12
August 20, 2008
I feel as though I gush on an on about the gorgeous colors of the produce we receive through our farm share, and I have to do it again this week. Look at that dark purple eggplant! The pale yellow tomatoes! The glowing orange squash! How could you not get excited about eating this stuff? (Although, I’m all for brown food too — mashed potatoes and fried chicken, anyone?) The boys fought over who got to pick which vegetables from the bins. If only those arguments were over who got to eat those vegetables…
This week we received 7 ears of corn, 2 large green bell peppers, basil, 1 Sunshine Kabocha squash, 1 quart Juliet tomatoes (red), 1 quart Golden Rave tomatoes (yellow), lettuce mix (looked like braising greens to me, though), 1 eggplant, 1 garlic bulb, 2 small yellow onions, parsley, and cilantro.
After spending the first half of the week away at the beach, I’m ready to make some veggie-packed meals to take us through the weekend. Tomorrow I’ll make a big dent in the new produce with slow cooker ratatouille (would I be wasting the beautiful Kabocha squash if I included in this medley?), served with roasted chicken and spaghetti on the side.
I also have to think of something to do with all that corn. I froze everything from last week’s share; this time I want to use it while it is fresh. I have several jalapeños in the fridge, and with the abundance of tomatoes a spicy corn salsa sounds good, maybe as a side to Baked Huevos Rancheros.
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I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two boys, ages 4 and 6, and husband. Trying to feed my family something more diverse than a different shape of pasta each night. Read more 
2 Comments
1.
magpie | August 21, 2008 at 8:40 am
Corn on the cob always sounds good to me!
Do you use a slow cooker a lot? I keep thinking it might be a useful addition to the kitchen, but then again, I have an unspecified prejudice against them.
I probably use my crock pot 1 to 4 times a month, which makes it the second-most used small appliance behind my coffee maker! I don’t love it — there are really no recipes I have that turn out better or even as good than if you’d made them on the stove or in an oven. However, I love the convenience: I can prep dinner in the early morning (or even the night before) and not walk in the door until dinner needs to be served. — Dara
2. chickinthekitchen.com &ra&hellip | August 27, 2008 at 8:23 pm
[...] for me to run out and pick up our share for the week. I still have the Sunshine Kabocha squash from last week to use, but otherwise we’ve been managing to get everything eaten or frozen (or given away [...]
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