We've got a little seasonal dissonance going on here and the produce isn’t giving me any clear answers about what to cook.
In the CSA box we got the first of the season’s peppers and two little Sweet Dumpling squash. These I'll just cut in half and roast cut side down with a little olive oil. There are also some crisp Asian pears which are nice cut up in the morning yogurt with a little honey or maple syrup.
Here’s where it gets kooky. We also got a watermelon, (surely the last one this summer) some zucchini, a small bag of green beans and tomatoes. Come June, I won’t believe I’m saying this, but I’m kind of over the tomatoes. They’re still good, but their skins are starting to get a bit thick and they look kind of…tired I guess. This weekend’s farmers’ market revealed the same seasonal confusion. Tons of crunchy, sweet grapes and perfect little snack size Gala apples, the first of the winter squash, lots of sweet peppers. The broccoli made its first appearance, but none of this looks right next to the bins of yellow peaches.
I’m ready for fall. I guess the only thing to do is to snack on some watermelon while the tomato sauce simmers, and the peppers and squash roast in the oven. What are you cooking this week?