PRODUCE I RECEIVED:
- beans
- carrots
- corn
- cucumbers
- eggplant
- jalapenos
- leeks
- lettuce
- onions
- peppers – green
- potatoes
- scallions
- summer squash
- tomatoes
PRODUCE WE HAD:
- beans
- cucumbers
- eggplant
- green pepper
- leeks
- potatoes
- scallions
- summer squash
WAYS WE’VE USED OUR PRODUCE:
Breakfasts:
Sauteed peppers, onion and tomatoes with poached eggs
Wednesday 7/5:
Dinner: Penne With Roasted Eggplant, Chile, and Mint
Thursday 7/6:
Lunch: Salad with chicken, tomato, cucumber and sweet onion
Dinner: Leftover Pasta
Friday 7/7:
TRAVEL
Saturday 7/8:
TRAVEL
Sunday 7/9:
Dinner: Gazpacho & baked potatoes for us. Orzo with sauteed carrots and squash for Madeline.
Monday 7/10:
Lunch: leftovers
Dinner: Rotisserie Chicken and Zucchini and Carrot Fritters With Yogurt-Mint Dip
Tuesday 7/11:
Lunch: leftovers
Dinner: Grilled Steak, Summer Squash and Sweet Onions marinated in a Cilantro Lime Sauce, Garlic Toast
Snacks:
Cucumbers with dip and chile lime salt.
PUT UP:
Made a huge batch of braised green beans to freeze
Grated almost all of our summer squash and froze it.
GIVEN AWAY:
EXTRA VEGETABLES:
Lots of summer squash and cucumbers from my parents’ garden
CARRYING OVER INTO NEXT WEEK:
carrots
cucumbers
leeks
onions
potatoes
WASTED:
Nothing
THOUGHTS ON THIS PAST WEEK’S FOOD:
The lettuce was a little too bitter for us, so we passed it on to a friend with a rabbit. I wasn’t thinking, so we didn’t eat the corn right away and it got starchy. We won’t be making that mistake again.
We will definitely be making the Penne With Roasted Eggplant, Chile, and Mint again. Madeline was not a fan, but I could have eaten my weight in it. Even if you think you hate anchovies, try this recipe. It adds great flavor, but it isn’t fishy at all.
The Gazpacho was wonderful. You add olive oil to the tomato mixture in a thin stream so it emulsifies. I love regular gazpacho, but this was a delicious change and it makes the soup more filling.
We also really liked the Zucchini and Carrot Fritters With Yogurt-Mint Dip. We added cucumbers to the sauce. Madeline loved it the first night but decided it was horrible the next day for lunch, so much so that she chucked it across the room.
Making a huge batch of braised beans and freezing all of it along with a bunch of bags of grated squash allowed me to not be so far behind on using up my share this week. I have to deal with almost a literal ton of cucumbers. There are still a few things I need to get caught up on. I’ve decided to challenge myself this week to get completely caught up. Unless we put a new floor in our kitchen this week. I’m not a miracle worker!
I hope you all had another great week filled with great food!
Kristina
