I've been so proud of myself this week! Why? I've been eating a salad every day for lunch — that hearty mix of spinach, barley, bacon, and Gorgonzola I showed you yesterday. But one really important part of a salad like this is the touch of something sweet — in this case, fresh fruit. Now, I knew I wouldn't want to cut up an apple every day (I know, I know, it's so easy, but I was trying to really prep ahead this week and not give myself an excuse to skip lunch).
Here's how I prepped my apple ahead, stored it, and kept it from turning all brown and mushy in the refrigerator.
My CSA box is starting to look like a root cellar, with beets, onions, garlic, potatoes, and apples making up the bulk of this week's share. There were a few summer stragglers — corn, you sweet thing, you're not out of the game yet! — but I'm feeling a definite shift toward cool-weather fare.
I'm now three months into my CSA share, and while summer produce is still hanging on, I'm getting a few cooler weather staples now, like apples and cabbage. And speaking of cabbage, now I can't stop tapping my feet and pretending to play the banjo.
An avocado what? For lack of a more elegant way to put it, it's the well that's left behind when you cut an avocado in half and remove the pit. It's the perfect place to introduce complimentary tastes that elevate a snack or even make the avocado into a meal in and of itself. Simply fill the "pit hole" and dig in with a spoon, eating right out of the avocado skin. 10 filling ideas below:
Every year it's the same. September's calendar page opens up, and I'm seized with a sudden panic: I didn't eat enough watermelon! If you feel the same, here's a clever way to slurp up an extra serving of watermelon at the end of the summer.
It may seem like a high-summer food, a batting-mosquitoes-backyard-barbeque kind of thing, but I'm still getting sweet corn in my weekly CSA box, and probably will for a week or two more. So corn stays on my menu this week, regardless of the cooler days and the smattering of leaves I've started to see on the ground.
Summer may be over according to the school and holiday calendars, but my kitchen counters continue to overflow with bowls of sweet cherry tomatoes that I associate with picnic season. In fact, it was a picnic that inspired this recipe for a polenta and roasted cherry tomato tart, and it's just right for carrying to your local park. Of course, if you can't squeeze in time for a picnic these days, the tart is just as delightful on a dinner table or in a lunch box.