CSA Week #13

Today marks the first day of my neurology rotation in Madison. This is the last month I am living away from J until April, so I just need to hang in there a little bit longer. This month should be pretty awesome because I get to live with a good friend of mine that I’ve known for almost 10 years. It will be great to catch up and be roomies for the month.

This week our box is full of lots of goodies.

photo (12)

  • Bell Peppers
  • Carrots
  • Eggplant
  • Cucumbers
  • Green Beans
  • Hot Peppers
  • Onions
  • Parsley
  • Purple cabbage
  • Sweet Corn
  • Tomatoes
  • Watermelon

I was home last weekend and went crazy with the produce. We canned dozens of jars of tomatoes and pickles, make 3 pans of banana bars, and froze most all of the produce that was left over. Needless to say, the refrigerator was fully stocked when I left the house on Monday morning for Madison. For that reason, I won’t be “assigning” recipes for the produce this week and will probably decide what exactly to do with it all on Friday when I get home. Here are some of the recipe ideas for the week:

  1. Cottage Cheese Salad (cucumbers and tomatoes) or Jerusalem Salad (cucumbers, onion, tomatoes, green pepper)
  2. Chevre Stuffed Peppers with Pecans (peppers, frozen herbs)
  3. Crunchy Walnut Coleslaw
  4. Baked eggplant with basil marinara (eggplant, tomatoes), served with fresh parsley bread (parsley) and Oven roasted tomato sauce (tomatoes)
  5. Tomato pesto galette (tomatoes)
  6. Roasted Cherry Tomato Frittata (tomatoes)
  7. Red Roasted Carrots (carrots)
  8. Antipasto grill with cheese and wine (for whatever is left over)
  9. Sweet corn desserts
  10. Freeze green beans and sweet corn
  11. Cut up watermelon and eat as a snack

2 thoughts on “CSA Week #13

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