We Ate the Best Gazpacho this Week, Thanks to My CSA Box

We Ate the Best Gazpacho this Week, Thanks to My CSA Box

Landis Carey
Aug 13, 2014
(Image credit: Landis Carey)

Nothing—absolutely nothing—says summer like a bowl (or two) of chilled gazpacho. It's really the perfect summertime soup because no cooking is required and the combination of ingredients highlight the flavors of the season!

This Week's CSA Box

  • 3 pounds russet potatoes
  • 2 pounds slicing tomatoes
  • 3 pounds red onions
  • 2 bunches dinosaur kale
  • 1 bunch collards
  • Parsley
  • 1 cantaloupe
  • 2 zucchini
  • 2 peppers
  • 1 pint cherry tomatoes
  • Garlic
  • 1 Sicilian eggplant (sometimes referred to as "Zebra" or "Graffiti" eggplant)
  • 1 Chinese eggplant

Russet Potatoes: Last week I was really excited to dig into our stash of potatoes, but the truth is…they're still sitting on the counter. And add to that three more pounds from this week's CSA delivery. I have no idea what to make. I'm frozen. I usually purchase red potatoes, and these are russets. Maybe potato pancakes or mashed potatoes, or baked potatoes? But all these options seem more appropriate for cooler months. What does one do with fresh-from-the-farm russet potatoes?

Tomatoes: We ate the best gazpacho this past weekend! Our CSA pickup is Sunday morning, and by Monday lunch, all two pounds of our tomatoes were gone. Gone! In all transparency, the recipe we followed was printed in the weekend's New York Times. But after coming across the post how to make easy gazpacho, which was nearly the same as the New York Times version, I realize the simpler the gazpacho recipe, the better. As long as the vegetables/ingredients are fresh and in season, I don't think you can go wrong with any version. And gazpacho is a two-for-one CSA ingredient recipe; it calls for cucumbers and bell peppers, two veggies that are most likely in your CSA boxes.

Red Onions: We have so many red onions at this point it seems canning is the only thing to do! So I turned to Canning For A New Generation, one of my go-to CSA cookbooks, and red onion marmalade is now on my to-make list for the weekend. Have you ever canned red onion marmalade?

Dino Kale: I love that we received dino kale this week. I adore its nutty, sweet taste, and it's much easier to chop into a salad than its curly counterpart. Have you eaten dino kale before? Here's a bit of information on the veggie to get you started.

Collards: I was delighted to see collards reappear in our CSA box this week! Perhaps we'll make collard pesto to toss with any vegetables that remain at the end of the week?

Cantaloupe: If you didn't catch this phenomenal recipe for cantaloupe salad with basil, fresh mozzarella, and onions in last week's post, do yourself a favor and head over now! Sure, I could pretend I made something else with our cantaloupe this week, but I didn't. I prepared this salad and ate it one night for dinner and had it the next morning for breakfast, as well. And I'd do it all over again! But if you're looking to switch it up this week, perhaps a melon gazpacho?

Zucchini: This corn and zucchini salad with chives looks excellent! We actually don't get corn in our CSA—I didn't sign up in time for the corn share—but this salad might be worth a trip to the farm stand. Do you get corn in your CSA?

Cherry Tomatoes: Our cherry tomatoes arrived not-yet-ripe this week, so we may grill them or serve ricotta pancakes with them.

Eggplant: I don't think this recipe for grilled eggplant topped with goat cheese and tomato will work with the types and sizes of eggplant we received this week, but it's such the perfect summertime dinner, I had to share. So, this sweet and smoky eggplant spread may find its way to our table this week!

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