8.31.16 Wisconsin Grown | Part 18
Today not only marks the 18th week I’ve posted about what I’m cooking with all of my lovely locally grown goodies. It’s also the day I officially leave my 20’s and become ...30. Yikes. A whole new decade. What can I say, except that I feel that our CSA seemed to sense this impending occasion, because this week’s haul is so good, it feels a little like a birthday present. All those tomatoes, peppers, edamame, melons - we’ll be having quite the birthday feast, I can assure you. Here’s what we’ll be cooking this week:
More Edamame (aka delicious snacks in veggie form) this week, which I couldn’t be happier about. If I ever get tired of just eating these guys boiled with a sprinkle of salt and a pair of chopsticks, I could definitely see myself giving this edamame-filled Veggie and Noodle Salad with Ponzu Dressing from Food52 a try. Incidentally, not a bad way to use up any other rando veg I’ve got lying around as well.
I’m a sucker for biscuits. So is Forrest. So I’m going to take this gorgeous Parsley as a sure sign that these Parsley Pecorino Biscuits from Smitten Kitchen need to be made asap.
More Lettuce means more salads, and since I’ve been on a grilling kick lately (lately = the last 3+ months), I’m thinking spicy grilled chicken, avocado, and mango salad it is. Also we have Shallots this week, so it’s like it was meant to be.
The weather these days has been alternating warm and cooler. Cooler days make me excited for fall, but not excited enough that I want to go crazy with the root vegetables or anything. Soup though, that I can get behind. Especially a fairly light one packed with all of the Red Peppers and Tomatoes, which I currently can’t get enough of. Bonus, this roasted red pepper and tomato soup is practically screaming for a grilled cheese to go with it. I mean, if I must.
And speaking of Tomatoes, there’s plenty more to go around. I’m thinking Wild Greens and Sardine’s Roasted Tomato Tart, Five Senses Palate’s Tomato Celery Salad with Cumin, The Gourmet RD’s Fried Green Tomato BLTs, or, most likely, all of the above.
Leo’s favorite food these days is oatmeal. When I stumbled across Naturally Ella’s Savory Oatmeal with Garlicky Kale AND we got Kale in the CSA box, it just makes sense to try swapping Leo’s usual sweet banana, cinnamon, and peanut butter oats for this lovely savory version. And if Leo doesn’t like it? Well, more for me.
Green Beans are back, just in time for me to make them into Smitten Kitchen’s Barley, Corn, and Haricot Verts Salad (which incidentally includes more Shallots!).
The Cantaloupes keep coming (let’s hope this never ends). Lately, I’ve really been enjoying eating it in super simple salad form tossed with sliced cucumbers, ancho chile powder, chopped fresh basil, lime juice, honey, and sea salt. But I could also easily get behind this Salted Honey Cantaloupe Jam from Bon Appetit.