I’m still trying to get used to the fact that it’s August. Less than 4 weeks until school starts – I’m not ready yet! But, I am getting there 🙂 Band Camp 2013 is coming to a close and I’m all geared up to enjoy a few more summer days. Thankfully, our CSA goes way past the summer so we have many more weeks to enjoy fresh farm produce 🙂
Mike was a huge help in the kitchen this weekend as we processed several of our CSA goodies. The basil became two more tubs of garlic scape pesto. The kale was blanched & frozen; the tomatoes became salsa (one jar broke in the water bath canner, though :-() The thyme is drying in our basement stairwell. From our garden, we picked some potatoes, with my husband sliced with our mandoline and made potato chips! They were delicious! We also harvested our first cucumber and that became pickles. The only thing that I really need to get around to playing with is the beets. We’ve still got ’em, and I need to do something with ’em.
This week, we have a few more fun things to work with.
- yellow summer squash – the small one in front is actually fused together
- a purple pepper!
- tomatoes (some were a top-off choice)
- dinosaur kale
- chinese cabbage
- patty-pan squash
What a haul!
So far the only two dishes I have planned are eggplant parmesan (as per requested by my husband) and egg rolls, which I intend to freeze (after eating some for dinner). Mmmm, egg rolls 😀
I have all the ingredients necessary (tomatoes, onion, cilantro, jalapenos) to make salsa…
…do you have, or know of, any good salsa recipes?
**It’s always a pleasure to link up with Inherchucks’ CSA Round-up!**
4 thoughts on “CSA 2013 – Week 7”
What a nice box of vegetables! You have all the ingredients for a great salsa. I just add a little salt to bring out the flavor of the tomatoes then stir in a little lime or lemon juice and sometimes a tablespoon or two of olive oil.
All of it looks delicious! Was the purple pepper good? You don’t really need a recipe for salsa, just seed and chop tomatoes, add a handful of onion, a diced jalapeno or two depending on how spicy you like it, a handful of cilantro and a splash of lime. We usually add salt as well. I just let it sit for an hour or so, then taste and add more of anything that seems to be missing. We have tried to make salsa in the food processor but we prefer it to be more like pico de gallo and less watery. Tastes great either way!
Sadly, we haven’t eaten the purple pepper yet. It will go into salsa this week (I hope). I am picking up this week’s box today & will be making salsa this afternoon! 🙂 Thanks for the tip!!
Thanks for sharing your lovely haul! Love the idea of egg rolls and the fact that you can save some for later make it even better 🙂