I started this post on Sunday, I swear. And then a little thing called the Olympics and also a returning Mister distracted me. 48 hours later, here’s your weekly CSA update.
PS, I’m getting pretty sick of string beans. I just blanched and froze a bunch to make room for the latest batch we got Sunday. Anyone want some? Anyone have any unique preparations that will excite my palate?
Beyond that, we’ve got: corn (never sick of that), eggplant, green pepper, little red potatoes, yellow onion, plums (I don’t remember what type — anyone?), cucumber, tomatoes, yellow (aka wax) beans.
This week, we’re eating the following, but I haven’t really decided what days I’ll make what. We’ll be incorporating some leftovers from the last couple weeks too, including red onions, zucchini, eggs.
- Buffalo chicken breasts with corn on the cob
- Corn and black bean enchiladas with homemade corn tortillas
(Our house recipe will be spiced up with fresh corn and green pepper from the CSA, as well as my first go at tortillas!)
- Tabouli with white bean and roasted eggplant hummus and pita bread
(Maybe if the tortillas go well, I’ll take on making pita bread next.)
- Caprese burgers with roasted red potatoes
- Butternut squash ravioli with wax beans in browned butter
(Frozen pasta for a quick dinner. We don’t have many of those these days.)
- Zucchini banana chocolate chip muffins
- Barbeque chicken pizza
(Homemade dough in the freezer from a couple weeks ago will be dressed with a from-scratch sauce and some CSA red onion.)
This post is linked up over at In Her Chucks weekly CSA link party.