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!**