I'm five weeks into my CSA this year, and my weekly haul is gradually picking up. This week I got a few more tomatoes, a handful of potatoes, more blueberries, corn, and the first eggplant. So what to do with all this produce? Here's what I'm thinking:
In My Box This Week
Red Bliss and Yukon Gold Potatoes
How I Plan To Cook My Way Through It
This week I got the first eggplant of the season, both a bulbous regular (or Italian) eggplant, and two smaller, longer Asian eggplants. For the regular eggplant, I'm definitely planning on making a batch of Baba Ghanoush
to spread on sandwiches or have around as a dip for veggies or pita chips. The Asian eggplants will be great in a stir-fry, like this Stir-Fried Chicken and Eggplant With Asian Basil
from The New York Times.
Want to know a great way to eat green beans? Cooked till tender, tossed in a lemon vinaigrette, and topped with toasted bread crumbs, almonds, and garlic. So delicious. Get the recipe here.
Tomatoes and Corn:
I'm still not getting enough tomatoes to make tomato sauce, but that's all right. If I'm not slicing them for a sandwich or enjoying one with a little olive oil and salt and pepper, then I'm mixing them into a salad or chopping them for taco toppings. But this week I'll combine the tomatoes with my sweet corn share to make this Herbed Sweet Corn and Tomato Salad
. It's like summer in a bowl!
We have our share of potato salad recipes on the site, but if you're looking for a lighter, non-mayo version (as I am this week) then you can't go wrong with Faith's Herb Garden Potatoes with Fresh Spinach & Lemon
. It's so zingy and fresh. And feel free to "raid your own herb garden," as Faith says, to add as many fresh herbs as you can. Have a little mint? Great! Cilantro, lovage, or sorrel would also be terrific.
Emma's Golden Beet and Barley Salad with Rainbow Chard
is the perfect thing to use up my chard this week. This delicious summer salad does take a little prep time, but the bonus is you get a lot of it, so you'll have a few lunch leftovers for the week.
If the weather stays a little cooler and I can brave turning on the oven, I'm definitely making a batch of these Blueberry Bran Muffins
. They're made with coconut oil, whole wheat flour, and lemon zest for a slightly sweet muffin that is anything but dry.
I've got a handful of these to eat, and I think the best way to use them up is to pickle them. A few Garlic Dill Refrigerator Pickles
is the way to go this week!
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What did you get in your CSA box this week, and what will you be making? Share your recipes — links encouraged!
(Image: Cambria Bold)