8.23.17 Wisconsin Grown | Part 16

Is it just me, or does Fall seem to be trying to sneak up early on us this year? We’ve had these bouts of cooler weather, the farmers’ markets seem to be overflowing with apples and pears and cabbages and all manner of fall produce. The goldenrod is in full bloom, and I swear some of the trees in our backyard are starting to change color. I keep having to remind myself it’s still August, and there’s no better reminder than a box of veggies that just scream summer. Tomatoes and peppers, and summer squash and beans - one look at that haul, and it feels like summer again, at least for a little while longer. Here’s what we’ll be cooking this week.

This is what peak Tomato season looks like, and I couldn’t be happier. I’m hoping to grill some of this week’s bounty, along with some Onion and Basil to make this Polenta with Italian Sausage and Grilled Tomato Sauce.

And since we’ll probably have extra Tomatoes, I’m thinking it’ll be hard to go wrong with a simple salad of said tomatoes with some Onion, Parsley, a good drizzle of olive oil, and plenty of salt and freshly ground pepper.

We’ve got Leeks for the first time this week, and while I love a good leek soup, I think I’ll save the soup for the cooler weather and opt to grill this week’s leeks with romesco sauce like Serious Eats does. And it seems only fitting, since we’ve got plenty of Peppers to make our romesco.

I’m also seriously excited about the Tomatillos that showed up this week. They’re going to make for some awesome Salsa Verde, or perhaps I’ll combine them with Banana Peppers and Jalapenos to make Bon Appetit’s Green Gazpacho.

With all the fixings for salsa making on hand, it seems like we’re probably going to need to make tacos this week. Thanks to some lovely Zucchini, these Grilled Summer Squash Tacos with Avocado Salsa are happening.

I’m thinking that this week’s Dragon Tongue Beans are going to make for a perfect vehicle for copious amounts of Whipped Feta Dip, don’t you?