A week of good, solid standards, plus an eggplant that's almost literally the size of my head. Week 22, here we go!
I'm not surprised to see apples from Kistaco Farm, since Whole Foods was also advertising the first apples of the season from Dawson's Orchards. We'll probably eat these as snacks, like we've been doing with most fruit this season. There will be time for apple crisps and apple chutneys when we're about dang sick of apples in March.
OK, let's talk about this eggplant. I mean, seriously. I actually laughed out loud when I opened my box and found this guy. I should have put something next to it to really give you an idea of how big it is, but let's just go with roughly almost my head. Mark's got baba ganoush plans for it. Probably enough baba for an army.
The sweet corn might be made into a Chipotle knock-off salsa with poblano peppers from our garden. I was going to make it last weekend with the last corn we had, but I ran out of time with tomatoes and used that corn to make the fritters for these monstrosities. (Verdict - delicious, but just a lot of burger, thus a calorie bomb. Excuse me while I go run 10 miles.)
You probably think I'm sick of tomatoes, and well, I kind of am. Just sick of looking at them all over my house, not eating them. And I can't help but admire how lovely these guys are. I made fresh vodka sauce for pasta last night with some of our fresh tomatoes, and it's given me more confidence about making sauces that usually call for canned tomatoes with fresh ones. (I'm not a recipe rule breaker, typically.) So maybe we'll have a rainbow tomato pasta this week.
The carmen peppers are sweet, so they might end up on salads. Though I wonder since these guys are pretty solid, if they might not make good stuffing peppers - like the way you stuff hot wax ones. Either way, peppers always find a home at our house, because if nothing else, you dump them on pizza. And I'm always ready for that.
It's ironic that we have zucchini this week - two beautiful ones at that - because at the Penn's Corner member event at Wigle Whiskey last week, we sampled the Penn's Corner hot pepper jelly on top of a zucchini cranberry bread and were amazed at how good the combination was. Mark remarked to someone that we needed to get more zucchini in our CSA so we could do that at home, and behold - zucchini! I see zucchini cranberry bread in our future.
Leeks are easy to use too, since they can be a good base in a ton of dishes. I'm thinking potato leek soup though, since we haven't had that in a long time and we have some potatoes hanging around.
I'm also really happy to see this argula. Being a regular salad eater, I love fresh salad greens and never get sick of seeing them in our box. I love arugula because it has a kick and you can't miss it when it shows up in a bite.
What's going on in your CSA? Stay tuned next week when I'll give you some resources for considering a winter share (even if you don't want to think about "winter" yet).