8.3.16 Wisconsin Grown | Part 14
All of the best summer veggies are making their way into our garden, market, and CSA boxes right now and I feel like a kid in a candy shop. The tomatoes! The eggplants! The potatoes! It’s become seriously difficult to narrow down all of the seemingly thousands of recipes I want to cook with them to an amount that’s actually manageable for a week’s worth of cooking. It’s a tough job, but someone’s got to do it. Here’s what we’re cooking with this week:
A wonderful surprise showed up in this week’s CSA box - single-hive Honey harvested from hives kept on the CSA farm. I’m pretty excited about this. So excited, I’ll be celebrating by making some delicious, no churn Roasted Sweet Cherry and Honey Ice Cream, because you just know I also bought way too many Door County Sweet Cherries at the farmer’s market this week.
This Tomato, Sweet Corn, and Feta Frittata and this Tomato and Smoked Cheddar Galette are both summery, easy to make, fantastic for any meal, and also make good use of the Heirloom Tomatoes and Chives from our CSA box.
So excited for Eggplant to make its first appearance in our CSA this week (and the garden eggplants aren’t far behind!). Both this Roasted Summer Vegetable Panzanella and this Eggplant with Yogurt and Tomato Relish from Smitten Kitchen sound like excellent things to cook with it.
This week, we’ve got more Dragon Tongue Beans and big bunch of Mint, so I think we can assume that this lovely, refreshing String Bean Salad with Mint from Saveur will soon be making an appearance on our dinner plates.
A great big bunch of Swiss Chard in this week’s CSA box means I finally have an excuse to make Inspired by the Seasons’s Swiss Chard Gratin. Because cheese, you guys.
When it comes to Yukon Gold Potatoes, I find it’s best not to overcomplicate things. I love to slice them thin, toss with some sliced Walla Walla Onion, crushed Garlic, and thin sliced jalapeno peppers. I’ll throw in a generous sprinkle of salt, a big glug of olive oil, wrap in foil, and grill until tender and just a bit crispy.
The last time we talked about Beets, I may have mentioned I’m not exactly their biggest fan. But they had to be eaten, and luckily, I was able to find a few ways to make even a beet hater like me change my ways. This Beet and Fennel Galette with Walnuts from Things I Made Today and this Beet Tartare with Dijon and Capers from Food52 are so packed with flavor, you can almost forget that they’re mostly beets, and just enjoy the fact that they are absolutely delicious.
Our garden is continuing to produce Cucumbers like there’s no tomorrow, in addition to the cucumber that arrived in our CSA box this week. Obviously, this means pickles, and these Quick Pickled Cucumbers with Rice Vinegar are easy to make, and so tasty, I’ve just been eating them straight out of the jar.