I might be a slacker when it comes to posting, but I was no slouch in the cooking department this week! Everything is all used up, save one bunch of beets, thanks to a little bit of work this morning.
Here’s what we got last Wednesday:
Slicing Tomatoes-3 pounds
Sun Gold Cherry Tomatoes-1 basket
Walla Wall Onions-2
Early Jersey Wakefield Cabbage-1 head
Black Bell Eggplant-1
Summer Squash-2 pounds
Bright Lights Swiss Chard-1 bunch
During the past week we’ve had toasts with chopped tomato, basil, and olive oil, pasta with swiss chard and pine nuts and Cherry tomato & feta salad (from Barefoot Contessa at Home, also Food Network).
Of course we went to the farmers market this weekend, where I was compelled to buy six beautiful eggplant, a bunch of carrots, and some sweet corn.
I used cabbage from the share along with some carrots from the market in a batch of Asian Slaw for a bbq at our neighbor’s house.
I made a couple of batches of eggplant caponata (Everyday Food, April) for the freezer with most of the eggplant. The two remaining eggplant were on my mind this morning, along with the entire two pounds of summer squash from last week. I’m just tired of summer squash. I had enough of the right odds and ends around so I made a batch of ratatouille before work this morning.
diced yellow onion, whole red pearl onions, eggplant, summer squash, and fresh tomatoes
donut peaches, apricots, yellow peaches, and blackberries
I love donut peaches. I’m so glad we’re getting them again this week.