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Brief and late post this week. We got back from our short vacation on Tuesday night and have been playing catch up ever since (you know how it is). This includes meal planning and produce consumption. We’re lucky to have friends around here willing to pick up our share when we’re out of town.

Without further ado, this week’s haul: cantaloupe, beets, wax beans, green bell peppers, garlic, tomatoes (including some funky heirlooms), corn, eggplant (three types). Please excuse the crappy photo taken inside at night.

Our meals this week are on two themes: stuffed items and sandwiches. We’ll add sides of roasted potatoes (previous CSA weeks) and wax beans. And the Mister has to eat that entire melon himself, since I’m not a fan.

  • Stuffed green peppers
    I chopped up some onion, garlic, a tomato, an ear of corn, added some brown rice we had in the freezer, some ground beef, and a bunch of spices. All in all, a simple and filling meal that used all stuff we had on hand. (I loosely followed recipes online … there are about a million and they’re all very similar.)
  • Stuffed pattypan squash
    I used last week’s pattypan and leftover filling from last night’s green peppers for today’s lunch. I’ve decided I much prefer winter squashes to summer varieties, I’m realizing. Not a huge fan of the watery mush.
  • Eggplant, tomato, and goat cheese sandwiches
    These were tonight’s dinner and were super quick to throw together, as well as tasty. Used one of our heirloom tomatoes and the medium-sized eggplants (which had tougher skin than the larger ones we’ve had the last few weeks).
  • Beet, arugula, and goat cheese sandwiches
    So far, we haven’t been huge fans of beets. I’m taking this recommendation from a fellow blogger and we’ll see how it goes.
  • Bacon, avocado, and tomato sandwiches
    No need for a recipe here. Slap ’em all together (with some cheese of course) and toast those sammies to perfection.
  • Beet poppyseed muffins
    I made muffins with beets earlier this summer and it was a good use for them, so I’m trying a different version. We’ll see how beet-y these taste.
  • Fig jam, arugula, proscuitto, and blue cheese pizza
    This is still our favorite homemade pizza. It doesn’t use any of our CSA stuff, but we’ve been craving it lately. Plus, we did a big Trader Joe’s stock up this week (we only go once a month or less), where we get most of the ingredients for this puppy.