We were in and out this week, off to meet my in-laws for dinner and escape the 96 degree heat at 5 PM! The site was a lot less chaotic then, so I think I need to keep that in mind going forward — later is better if I want to skip the crowds.
This week we received 6 ears of sweet corn, 3 summer squash, 3 zucchini, 1 cucumber, 1 bunch of beets, 1 bunch of red onions, 1 eggplant (it looks so gorgeous — shiny and smooth), 4 green peppers, 1 quart of green beans, 1 bunch of swiss chard, 1 small bowl of salad mix, and a bit of basil.
We are not big corn eaters in my house, so it is often a bit of a struggle to use it up. For us, it works best in a salad. And, with corn this new and fresh you can totally eat it raw. One of our all-time favorite summer sides is Corn, Avocado, & Tomato Salad.
What do you do with green peppers? I don’t love them (I’d rather eat any other color!). Stuffed peppers aren’t a big hit at my house. I may just thrown them on the grill with the eggplant and onions. Once they have a nice, blistered char and a little salt they’ll taste fine.
What are you making with vegetables this week?