This week we received 2 poblano peppers, 1 eggplant, 2 bell peppers, 1 bunch of kale, 4 ears of corn, 1 cucumber, 4 Carmen peppers, 2 jalapeño peppers, 1 pint Juliet tomatoes (absolutely incredible this week), 1 head of broccoli, 1 pint of beefsteak tomatoes, and a small handful each of parsley and basil.
I’ve got a bit of a backlog of produce because we were away for a couple of days this week. I’m ready to catch up, though. Last night I made a stir fry with the broccoli rabe and swiss chard from last week, with soy sauce and a little hoisin. J. ate it with eggs and I had it over some leftover linguine.
J. is finally getting a chance to set up the smoker again this weekend. He is planning on smoking our two eggplants (maybe we’ll make David Lebovitz’s Baba Ganoush recipe again), plus he’s going to try a recipe for Pepper Stout Beef using all of our Carmen, bell, poblano, and jalapeño peppers. In preparation for that meat-fest, I’m making a vegetarian dinner of zucchini and summer squash “pasta” — ribbons made with a vegetable peeler — tossed with homemade pesto. I’ll start with the basil only but may wind up adding parsley to the mix as well.