8.24.16 Wisconsin Grown | Part 17
The last several weeks have been HOT. So the slightly cooler weather we’re currently experiencing had me motivated to walk to our CSA pickup this week. I loaded up Leo in the stroller and made my way there, enjoying the lovely, sunny, not-to-hot summer day. It wasn’t until I arrived at our pickup site that I realized my mistake. Giant cantaloupe, cabbage, potatoes, sweet corn, - all of the most delicious, summery fruits and veggies that comprised this week’s CSA box do not make for a light load to carry home. Laden down with all those veggies, I somehow managed to walk the nearly 2 miles home. But here’s the thing. It was totally worth it.
And I didn’t even mention the tomatoes yet. Every week, I’m so overly excited by the sheer quantity of Tomatoes in our CSA box, and this week surpassed my expectations. I think we’re in tomato heaven. We’ve got every color of heirloom, we’ve got multiple kinds of cherry tomatoes, everything from Green Zebras, to Indigo Roses, to Sungolds. I’m thinking we’ll be eating tomatoes with every meal this week, and I couldn’t be happier. Here’s what we’re cooking this week:
We’ve got another big, beautiful Cantaloupe this week, and I’m so excited. I’ve been loving just slicing it thin and eating it with a sprinkling of chile powder and sea salt. But I’m thinking some fresh melon bruscetta will probably be happening this week as well.
So, so many Tomatoes, and so many ideas of what to do with them. For starters, we’ll be making every iteration of the Tomato Sandwich, as documented by Food52. And while we’re at it, their Scalloped Tomatoes are looking mighty tasty as well. And plenty of Cherry Tomatoes means slow roasted cherry tomatoes; one of my favorite, summery snacks.
Ahh, Sweet Corn. It’s going to go great in these roasted corn fritters with avocado cilantro sauce.
I’ve yet to make basil pesto this year (!?!), which will surely be rectified by this week’s CSA Basil. While basil pesto is perhaps not the most original way to use up basil, it’s arguably one of the most delicious. Said pesto is getting slathered on toast, pasta, scrambled eggs, and probably a million other things.
Savoy Cabbage this week means I’ll be trying my hand at making Alexandra’s Kitchen’s Cabbage Okonomiyaki, a Japanese style vegetable pancake. I can’t wait.
A fun little surprise in this week’s box was a big bag of Edamame. Boiled up and served with a sprinkle of salt, it can’t be beat. I’m thinking a nice side dish to accompany my okonomiyaki.
Ever since the Leek and the Carrot posted this awesome post about delicious things you can make while camping, I’ve been dying to give it a try. Although we probably won’t be camping anytime soon, all of the Sweet Peppers and Onions we’ve got on hand are as good an excuse as any to give her Campfire Enchiladas and Skillet Breakfast a try.
Red Norland Potatoes are getting roasted up and made into Things I Made Today’s Paprika Spiced Roasted Potato Salad, because, smoked paprika! I could put in on everything. In fact, I’ll probably roast up extra potatoes just to snack on sans salad.
Our Garlic this week is getting aioli-fied. I’ll credit the Food Lab for this inspiration after I stumbled across their super quick and easy aioli recipe (hint, you make it with an immersion blender). I bet it would go great with those extra paprika-roasted potatoes, don’t you?