Still happy to be getting any peaches at all this year, after our hard winter in this area wiped out most farms' crops. I still haven't baked or made anything special with any fruit we've had this year. Somehow it's just too good to eat on its own.
I was happy to find a bag of salsa mix this week that had tomatillos in it. (The jalapenos came bundled with the tomatillos, but I separated them since I will likely not use them together.) These will likely be made into more simmer sauce, like our first batch of tomatillos, since that was so successful. Since these aren't readily available all year, and when they are out of season, they are expensive, I want to take the time to have that same delicious meal a second time this summer.
We still haven't roasted the last kohlrabi we got, so this lovely new purple bunch will probably give us the impetus to do it this week. I guess for some reason I look at root vegetables like a fall and winter thing, so it's hard for me to face that that season is actually approaching.
I'm not sure what we'll end up doing with corn this week, since our own corn is just about ready to pick too. I've wanted to make a copycat Chipotle corn salsa since I saw a recipe in a magazine a million years ago, so perhaps that will happen with the jalapenos from this week's share.
Savoy cabbage makes me think either an Asian dish, or a mango slaw that we typically make as an accompaniment with rice and sea bass (baramundi). I also like that this head is a good size, but it's not the size of two soccer balls put together. I get overwhelmed when we have huge heads of cabbage that need to be made into more than one meal. Maybe I can only think of one recipe at a time?
Sun sugar tomatoes will be a lunchtime snack again. I can't bear to cook with them, they're so sweet and delicious. As for the juliette tomatoes, we will likely preserve them in some way - whether that be frozen or made into fresh sauce to either eat or freeze. We are trying to stem the tide of the onslaught of tomatoes right now and hope to can some whole tomatoes still this summer, but these little ones are great to freeze if you can't eat them in time. Their skins pop right off after a dip in boiling water and a shock in some ice water!
Arugula will be either mixed in with salad greens or put in a pasta salad that I often make for picnics that is delicious. Though I can't remember the last time I went to a picnic, so to say that seems misleading. Wait, I take it back. I had a fake picnic with my niece last night. When we asked her what goes great at a picnic, she said, matter of factly, "Bobo." Which is me. So I'm great at picnics, even without the pasta salad! I digress.
Last but not least this week, is my favorite new item - baby eggplant. We don't eat eggplant very often, so I will probably need to look up the best way to use these little guys. But at the very least, they look like they'd make nice little medallions for ratatouille or eggplant parmesan (with fresh tomato sauce, heh).
What's in your CSA this week? Those of you who are first-time CSA subscribers, are you liking your peak of season items?
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