This week we received 1 cantaloupe, 6 ears of corn, 1 quart of beets (a mix of red & yellow), 1 tiny eggplant, 2 bell peppers (I snagged a red one!), 1 pint of saladette tomatoes (saladette is another name for plum), 1 quart of slicing tomatoes, 4 Carmen peppers, 3 jalapenos, 1 bowl of salad mix, and 1 small handful of parsley.
I am still not caught up on last week’s vegetables, and I am swimming in corn. No one in my family really eats it (J. and I will occasionally slice some off the cob on top of a salad), and though we did make corn ice cream a couple of weeks ago that only used up four ears. So, I have decided that I must make a big corn dish for Rosh Hashanah! Any ideas would be welcome, but right now I am thinking of a simple bowl of herbed corn — it would be vegetarian, gluten-free, egg-free, nut-free, and carrot-free. That covers all my extended family’s varied allergies and preferences!
Tonight I’m going to make a spicy ratatouille with the eggplant from last week and this week, lots of Carmen and bell peppers, and also the Mariachi (hot) peppers and carrots from last week. The saladette tomatoes will go in as well. I’ll also put together a garden salad with last week’s Salanova head lettuce and this week’s salad mix. Finally, I’m going to simply boil the beets — we like them with just a little salt.
I’m also planning on making a little Jalapeno Hot Sauce for J. He loves food so hot it makes him sweat, and I have enough jalapenos from the past few weeks to make a little as a treat. I will be donning gloves before I start cutting up those suckers, though.
If I can get all of the above done, I’ll be caught up. Vegetables shouldn’t stress me out, should they?