8.16.17 Wisconsin Grown | Part 15

Coming down with a cold is never fun, no matter when it happens, but summer colds feel particularly unfair. I’m currently fighting my second cold of this summer, and starting to wonder just how I’m going to survive once actual cold season arrives. As it turns out, having a toddler, and especially a toddler who is just starting daycare, means there is pretty much always some sort of cold bug flying around your home. At least our little germ factory is cute.

Despite the sore throats and sniffles, we’re coping relatively well. I think spending plenty of time outdoors helps, as do big beautiful boxes of summer veggies fresh from the CSA. Our garden tomatoes are ripening like crazy, and we’ve been harvesting several per day. We may have colds, but we’re still going to be eating well this week thanks to all this late summer bounty. Here’s what we’ll be cooking:

You know we have plenty of Tomatoes this week, and along with a Cucumber and a Green Bell Pepper, I think we pretty much have to go the gazpacho route. This Summer Gazpacho recipe from Bon Appetit should be just what we need.

We’ve also got another Zucchini, which is fortunate given the fact that Smitten Kitchen just posted this recipe for Fried Rice with Zucchini, Tomatoes, and Parmesan. I think we can definitely make that happen.

I was so excited to see Eggplant make an appearance this week, and to celebrate, I think some of Epicurious’s Pasta Alla Norma is in order.

I’m also super excited to see Shishito Peppers in our CSA box this week, mostly because I’ve recently determined that shishito peppers, blistered in a hot pan with some sesame oil, coarse salt, and fresh lemon juice may just be one of the best summer snacks out there.

We’ve got lots of roots this week as well - Potatoes, Onions, and Garlic, all of which are going to make for some lovely breakfasts in the form of this Fingerling Potato and Zucchini Hash.

We also got a lovely, fragrant bunch of fresh Sage this week, and with our abundance of tomatoes, it was immediately obvious to me that The Leek and the Carrot’s Tomato Balsamic Jam with Biscuits and Honey Sage Butter needed to happen. And any sage that’s left over is getting dried and saved for future cooking.