I’m very excited about this week’s share. The ethereal flavor of the donut peaches is just too hard to put in to words. I did a lot of cooking yesterday, but first things first.

Summer Squash-2 pounds
Cucumbers-3
Lettuce-1 head
Provider String Beans-1 pound
Cilantro-1 bunch
Sungold Cherry Tomatoes-1 basket
Pablano Peppers-4
Slicing Tomatoes-2 pounds
Orient Express Eggplant-2
Scallions-1 bunch
Tomatillos-1 pound

donut peaches
yellow peaches
nectarines

I haven’t baked anything with the peaches/nectarines so far. They’re just too delicious and I’m perfectly happy to eat them plain or in yogurt, without any pastry. The summer squash was all zucchini this week, which was just fine by me since I wanted to make more chocolate chip zucchini bread. I made a double batch of batter last night and baked it into 4 mini loaf pans and 1 large bundt pan. I still have all of this share’s cucumbers and one of last week’s left, so I’m a bit long on cucumbers right now. I ought to make some type of a salad out of them but I just haven’t gotten around to it yet. For shabbat I made a vegetarian mexican fiesta. I made salsa fresca with heirloom tomatoes, cilantro, mini purplette onions from a previous week, and some kosher salt. I made tomatillo salsa by throwing tomatillos in the food processor along with garlic, onion, and cilantro. It was very tasty but I might try and drain it a little bit next time, as it was a little on the watery side. I chopped up some onion, lettuce, green peppers, and poblano peppers to serve with it all. We also had guacamole, black beans, rice, cheddar cheese, and tortillas to round out the yummyness.
Sunday afternoon I made a good noodle salad with somen noodles tossed in a spicy peanut dressing, which I made from peanut butter, rice vinegar, soy sauce, sriracha, and a little sesame oil. To all that I added finely diced poblano peppers, green onions, julienned carrots, and diced garlic scapes. For dinner I served chopped arugula with balsamic vinaigrette and rough chopped tomatoes tossed with kosher salt and lots of fresh basil alongside grilled japanese eggplant. I halved the eggplant the long way, brushed the cut side with olive oil, and grilled for about 8 minutes per side. The eggplant were creamy and delicious.

Now I’m tired and hungry!

This entry was posted on Monday, August 13th, 2007 at 2:45 pm and is filed under CSA, General. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.