PRODUCE I RECEIVED:
- hot pepper
- onions, red heirloom and sweet white
- peppers – green
- summer squash
PRODUCE WE HAD:
- cucumbers – 3
- cabbage – 1 small head, already shredded
- purple beans – .5 bags
WAYS WE’VE USED OUR PRODUCE:
Dinner: First BLTs of the year!
Lunch: Salad with chicken, tomato, cucumber and sweet onion
Dinner: Spaghetti with fresh tomato and basil
Dinner: Cucumber Gimlet with Hot Pepper & Cilantro Simple Syrup, Bread, Cured Meats and Cheese
Lunch: Pastries from the Farmers Market
Dinner: Ribs, Tomato and Zucchini Casserole With Crisp Cheddar Topping (I subbed in olive oil for the butter), Grilled Corn on the Cob
Dinner: Oven-Roasted Chicken Shawarma with White Sauce, sumac roasted carrots
Dinner: Pork Gyros, cucumber salad, and Greek braised green beans and potatoes
Dinner: Ribs and leftover green beans
CARRYING OVER INTO NEXT WEEK:
half a head of lettuce
THOUGHTS ON THIS PAST WEEK’S FOOD:
The first BLT of the year is always worthy of celebration. We bought Bentons bacon, cracked open a bottle of Cave and lived it up.
The tomato and zucchini casserole was fantastic. It reminded me of a savory crisp, and it’s definitely a technique I’ll try with other vegetables. We really enjoyed the chicken shawarma and pork “gyros”.
Here’s how I made the Greek green beans. I used a fairly high amount of olive oil. I lightly browned a chopped onion in it. I then added the green beans and a large, cut up potato. Since we had already eaten our tomatoes, I threw a can of diced tomatoes in it and added salt and oregano. Then I cooked it on low heat for a little under two hours. I used to only cook green beans until they were crisp tender. I still enjoy them prepared this way, but I find myself preparing slow-cooked green beans and roasted green beans much more often.
I bought sumac a while back, but haven’t used it. I wish I had, and I’m going to make myself out of my spice rut more. The carrots were great.
I hope you all had another great week filled with great food!