7.20.16 Wisconsin Grown | Part 12

Big week this week in the CSA department. Tomatoes at last! All produce tastes best when it’s in season, but tomatoes most importantly so. Which is why I absolutely love when tomato season rolls around. We’ve got mixed heirlooms in the CSA, sun golds in the back garden, and really, we couldn’t be happier. Oh, and like a million other marvelous summery things showed up in this week’s CSA box, and I can’t wait to get cooking with them. Here’s what we’re working with this week:

New Red Potatoes and Dill go so well together, so it’s nice to see them both in our CSA box this week. I’m torn, because on the one hand, this seems like a good excuse to whip up some more of these grilled new potatoes with dill butter, but on the other hand, this Potato and Dill Chutney Panini on Food52 also sounds amazing. Here’s hoping I have enough for both.

More Carrots this week, which are always welcome in our household. I’m pretty much always down for grilling these days, so these Grill Roasted Carrots with Sweet Soy Glaze from Serious Eats are sounding pretty darn good right now.

And don’t forget about the Carrot Greens. I love to make these into a refreshing iced tea by pouring boiling water over them and letting them steep until cool before straining and serving over ice. Bonus points for adding fresh mint or lemon balm to the mix. Carrot greens are also great in this Chickpea Tabbouleh with Carrot Greens, which will also make use of the Parsley in this week’s CSA Box.

We also have plenty of Lettuce this week - both from the CSA and more from our back garden. I’ll be taking advantage of both said lettuce and the beautiful grilling weather to make this Grilled Romaine and Corn Salad with Blue Cheese Dressing from the Simple Foodie.

Big, sweet Walla Walla Onions are destined to be caramelized, I’m thinking. As in this caramelized onion and fennel tart. Served along with the aforementioned salad and a glass of wine, is going to make for one perfect summer dinner. Picnic anyone?

We couldn’t get enough of Serious Eats’ Easy Sichuan Dry Fried Green Beans from last week’s Green Bean supply, so we were extra happy to get more this week as well. And those that don’t make it into said stir fry, are replacing the long beans Bon Appetit’s Vietnamese Long Bean Salad.

I harvested my first Dragon Tongue Beans from the garden this week AND got more from the CSA. Yay! Normally, I just snack on them raw or add them into a salad, but with plenty of beans to work with this week, I’m thinking of giving them a quick blanch, and tossing them with a super garlicky parsley pesto. Also a perfect way to make good use of the heirloom Garlic and Parsley we got in our CSA box as well.

We already talked about how excited I am about the Tomatoes. So excited, I can say they’ve already been eaten in the form of this super simple and super summery tomato, basil, and brie pasta.  

This Cumin Zucchini Salad with Pinto Beans from Naturally Ella seems like the perfect thing to do with this week’s Zucchini supply. (Not to mention, would probably make some pretty amazing tacos…).

This Warm Kohlrabi Dip from Five Senses Palate uses both the Kohlrabi and Kohlrabi Greens in something akin to spinach artichoke dip. So yeah, this is happening.