There are two great stories from this week's CSA bounty: Lettuce is back and we received 11 pounds of tomatoes! It's as if we've turned the clock back to early summer when greens were abundant and the perfect pairing for every meal.
This Week's CSA Box
- 1 head Chinese cabbage
- 4 yellow bell peppers
- 4 yellow squash
- 11 pounds tomatoes
- 1 pint cherry tomatoes (not pictured, they were too delicious)
- 2 heads lettuce
- Green onions
- Jalapeño peppers
How I'm Going To Eat It All
Chinese Cabbage: I mistook this cabbage for lettuce when I first spotted it in our CSA box. I've never bought or cooked with Chinese cabbage before. Have you? The leaves are large and sturdy and could be used in rolls, stir fry and even this hot and sour soup.
Parsley: I've come to love our CSA parsley! I've put it in everything — scrambled eggs, frittatas, salads — and even in recipes that don't call for it. This goat cheese with parsley and lemon looks great, especially for a brunch menu.
Bell Peppers: We're still eating our peppers raw, but this breakfast gratin and lunch sandwich both look excellent! That is, if you like cooked peppers, which I don't. What are your favorite dips for bell peppers?
Yellow Squash: The yellow squash that have been in our CSA box have been unbelievably delicious! I've been cubing them and tossing them with olive oil and salt and roasting them on 350 degrees for about 45 minutes. They come out of the oven crispy and sweet and ready to top salads or eat as a side dish. I'm also going to try this recipe for squash and onions with brown sugar this week. Can't wait!
Beets: This recipe for creamy beet and tahini dip calls for exactly three beets. Looks interesting!
Tomatoes: Sauce. Sauce is what's up for this week. And possibly next week, too. We just can't keep up, and now that fall is here, my appetite for gazpacho has diminished. What are you doing with all of your tomatoes?
Cherry Tomatoes: As I mention above this week's cherry tomatoes didn't last long! I don't recommend cooking your cherry tomatoes at this point in the season, they are too sweet and too read-to-eat for heat.
Lettuce: I cheered for joy when lettuce made its reappearance in our CSA box! It was as if the clock has been turned back to early summer when greens were abundant, crispy, and the perfect pairing for nearly every meal. This is how we make salad dressings, how about you?
Green Onions: If you still have potatoes appearing in your CSA box, this red potato salad with scallions and radishes sounds excellent. Let us know if you give it a try!
Jalapeño Peppers: We have two weeks of jalapeño peppers stacking up in our kitchen. I've even given a few away. I'm stuck. What should I make? It's very occasional that I cook with jalapeño peppers; I actually can't remember the last time. Help!