Thursday, August 21, 2014

Real Life CSA: week 19

Another haul this week, with tons of staples, a for real baby carrot and my current vegetable arch nemesis.

Beets are going to a good home, since they are the one vegetable whose train we cannot get on. But at least we know people who like them, so they don't go to waste and we get to share. 

The potatoes will hang out in our basement with other potatoes, as we're still eating up previous stashes. Thankfully potatoes have a relatively long storage life in the right conditions.

The carrots will be eaten in salad and probably raw with pizza. (Mark likes to eat carrots as a side with pizza. We go with it.) This tiny actual for real baby carrot is my favorite thing this week. Look how stinking cute that thing is. 

I was thinking of making a corn and poblano chowder with this corn, though it's also tempting to just eat it on the cob since after all, it's still summer.

After the weekend of swiss chard harvesting, we don't have any ready to eat in our garden, so this lovely, delicate chard will probably be a side dish.

Peaches will be eaten straight up. I love how peaches straight from a farm still have their perfect peach smell. I swear grocery store peaches usually have no smell at all, or they smell so sickly sweet you know they're two seconds from rot. 

And as for the lovely tomatoes, I'm thinking fresh salsa, also incorporating the red onion and my arch nemesis: hot peppers.

It took more than 2 days and a super sweaty krav maga class for all of the pepper oil to leech out of my hands after Sunday's pepper freezing adventure. So I kept these in the bag and need to get to the store to get some sort of hazmat suit to deal with them. (OK, probably nitrile or plastic dish gloves, but humor me.)

But I do want to make crockpot chalupas this week (the idea brought on by a Taco Bell craving, and since you won't get me within 10 feet of a Taco Bell, I satisfy the craving at home). So a fresh salsa might go nicely with that.

We also have about 7 very large red tomatoes from our own garden (one of which you can see peeking out in the camera frame in the first photo). Mark will likely make those into fresh tomato sauce.

Lots going on here at the end of summer - how about you? What are you making? How are you keeping up on your shares?

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