J. grilled rib eyes Sunday night (I know, they are missing from this picture — there wasn’t room on the plate!). Thankfully we had family over to help us chip away at our farm share from the past week or so — without much cooking going on this past week, it’s been piling up. I had 10 ears of corn and I just wasn’t ready to start putting stuff up in my freezer yet.
Along with the steaks, I made a beet salad with the CSA beets from this week and last. I boiled them and then slipped off the skins Saturday night, quartering most of them to make bite-sized pieces. Then the day-of I created a dressing with about 1/4 c. orange juice, 1/4 c. red wine vinegar, a teaspoon of ginger (I used ground, from a jar), and a half teaspoon of crushed garlic (about 1 clove). Salt to taste. My in-laws loved this preparation, but to me and J. it was not better than our usual.
We also threw all the corn on the grill, and I had to ask J. if he’d added any sugar to it while it cooked. I couldn’t think of why he’d do that, but it was so incredibly sweet it seemed possible. Of course, he had not. The corn is just really that sweet. Even the boys ate some.
Finally, I made a quick salad out of the red and yellow tomatoes and cucumber from our farm share. I also minced some onion, and then tossed it with a little salt, rice wine vinegar, and olive oil. In retrospect, I think the oil was unnecessary.
Every bite of veggie was happily consumed at this meal, and after Renee took home some yellow tomatoes and a couple of peppers, I had a manageable amount of produce to take me through until Wednesday. Is it silly that it’s such a relief to use up the share? It feels like a bit of a contest each week.