8.17.16 Wisconsin Grown | Part 16

This week, you guys. This was the week that the first of the melons arrived in the CSA. As someone who always attempts to grow melons, and always fails miserably at it, I wait patiently for their arrival in farmer’s markets and CSA boxes, while my own sad little melon vines sit;  not a fruit to be seen. Alas, it would seem that melon growing is something I should best leave to the professionals. Luckily, our CSA farm appears to be doing quite well in the melon department, based on the huge, fragrant, beautiful cantaloupe that arrived this week. Also a whole bunch of other wonderful, summery things. Can it be summer forever? Please? Here’s what we’re cooking with this week:

The star of the show this week, in my opinion, is this Cantaloupe. And let’s be honest, probably 90% is getting eaten outright. But anything that’s left is going to become cantaloupe, honey, and mint agua fresca.

I absolutely love Shishito Peppers, and getting some in our CSA this week was a nice surprise! While I love them simply blistered in a pan with some sesame oil, coarse salt, and lemon, sometimes it’s nice to change things up a little too. As in Bojon Gourmet’s Padron Pepper and Goat Cheese Tacos, subbing shishitos for the padron peppers, which are quite similar.

So, so many Tomatoes this week, which means I am one happy camper. These beauties are amazing sliced and drizzled with good olive oil, balsamic, salt, and pepper. They’re fantastic on toast. Beautiful with burrata. And chopped up with some Onion and Jalapenos from the back garden, they make an awesome pico de gallo. After all that, any that are left are getting blitzed up with Red Peppers and Cucumbers for some refreshing gazpacho.

Lettuce has made a return this week, and I’m glad, because it’s necessary for all the BLTs I’ll be making with our lovely Tomatoes. Also, I’ve been thinking some lettuce wraps may be in order; perhaps filled with some of this Thai style stir fried pork?

One of the first thoughts I had upon recieving a bunch of Purple Potatoes this week, is just how beautiful they’d look (and taste) sliced thin with some Onions and baked onto pizza like Smitten Kitchen does. I’m thinking some of this week’s Thyme would be lovely on said pizza as well, don’t you?

More Carrots this week, and more coming in in the garden as well. Fortunately, carrots happen to be Forrest’s, Leo’s, and Remy’s favorite vegetable, so there’s no chance they won’t get eaten. Especially in the form of these roasted carrots with avocado buttermilk ranch. And extra especially when said ranch is being made with fresh Parsley from the CSA as well?

This week’s Garlic is getting grill roasted, because there are few things easier, and better to spread on grilled bread for a super simple appetizer. But also I’d put roasted garlic on just about anything.  Just cut the top off the garlic bulb, drizzle with some olive oil, wrap tightly in aluminum foil, and place over indirect heat on your grill. Close the lid of the grill and let garlic roast until soft and fragrant - about 30 minutes.

Our garden Cucumbers are continuing to pop up in record numbers - we must be nearing the end, right? How many more cucumbers can there possibly be? Hopefully this cucumber mango chile salad will help carry us through to the end.

I’ve always said that bowl food is the best kind of food, so using our Broccoli to make Eat Laugh Craft’s Honey Lemon Chicken and Broccoli Rice Bowl seems like the best idea. Also, did I mention she posts regular updates and recipes for what she gets in her CSA boxes as well? And for that matter, Things I Made Today does a great series on this too. If you’re looking for additional resources for CSA recipe inspiration, these are some great ones to check out!