Review Week Eight of 2014

Bell Peppers, Broccoli, Cantaloupe, Corn, Cucumber, Eggplant, Green Beans, Head Lettuce, Onions, Potatoes, Salad Mix, Scallions, Serrano Peppers, Small Tomatoes, Zucchini

Here is what I did with the CSA share this week...

Saturday Menu: BLT Sandwiches, Corn on the Cob, Roasted Broccoli, Microwave Potato Chips, and Spicy Cantaloupe and Cucumber Salad.

I used head lettuce, corn, broccoli, potatoes, cantaloupe, cucumber, and serrano peppers from the share for this meal.

Roasted Broccoli – tossed broccoli pieces in olive oil and salt and roasted in a 425 degree oven for 20 minutes.

Pool Side Menu: Indian Chicken Wraps and Potato Chips (leftover from Saturday).

I used onions, serrano peppers, and potatoes from the share for this meal.

These wraps were excellent.  They were easy to pack up for an on the go meal.  I keep my freezer well stocked with Naan from Trader Joe’s.

Eggplant, Onion, and Potato – I made the Vegetarian AubergineTagine.  It is in the freezer.  It came out very nicely.  I used one or two of the potatoes we got last week as a substitute for the sweet potato.  I used a can of fire roasted tomatoes, but you could easily rough chop up small tomatoes from the share and use those in this dish.

Green Beans – these went into the freezer.  Green beans blanch for 3 minutes, then into an ice bath, drained and put into a plastic storage bag for the freezer.  I am always checking with my favorite site on freezing vegetables.

Small Tomatoes and Zucchini – Silky Pappardelle and ZucchiniRibbons was a hit!  It came together quickly.  I couldn’t find pappardelle at the store.  I bought lasagna sheets of fresh pasta in the refrigerated section and cut them like pappardelle with a pizza cutter.  The kids loved trying this new cut of pasta.  I also used CSA herbs and not what was listed in the recipe.  I used basil from the plant from the farm and frozen parsley from earlier in the season.