CSA, Week 8
Here’s the update from week 8. I’ll try to be more timely about the week 9 update. Still no luck getting all the ingredients for gazpacho in one week, but I still have hope.
Red Potatoes-1 quart basket or 2 pounds
Bright Lights Swiss Chard-1 bunch
Cilantro-1 bunch
Islander Purple Peppers-2
Biscayne Cubanelle Peppers-2
Jersey Wakefield Cabbage-1 head
Chiogga Beets-1 bunch
Orient Express Eggplant-6
Mini Purplette Onions-1 pint or 1 pound
Summer Squash-1 pint
Shiro Plums-1 bag
Peaches-1 bag
Nectarines-1 bag
Last night I made a really excellent egg dish. I carmelized three big onions (took about an hour) and sauteed up the chard mentioned above. In the big pan I layered the chard on top of the onions and poured my egg mixture over the top. I used a dozen eggs, since I wanted leftovers to take for lunch this week. I flecked a bit of goat cheese into the egg layer and let it cook on the stove for a few minutes. Then I popped it under the broiler until it got nice and brown. Unfortunatly, the middle wasn’t quite set yet so I let it sit in a 375 deg. oven for about 12 minutes. Very delicious. I didn’t take a picture of it, but I should have.
I did take a picture of the rustic peach tart I made over the weekend. It was divine and not too much work.
Here it is before oven time:
and done:
Tasty!