If you thought I was excited when I found okra at the farmstand two weeks ago, you should have been around to see me do the happy dance when I picked up my share today. Just seeing “okra” on the board made my heart go aflutter. There’s something about getting locally grown okra that makes Massachusetts finally feel like a forever home.
When I started working on this week’s newsletter, I planned around eggplant and was surprised to see none in the share this week (but also a teensy bit relieved, as I still have 7 eggplants at home to deal with from the last two weeks). So I’ve saved all those eggplant ideas for later and this week I’m sending you all the tomato, peach, and corn recipes.
When I started this weekly newsletter back in May, I had no idea how much fun it would be to sit down and plan meals for you each week. Are you enjoying reading them? Are there ingredients you aren’t sure what to do with? I’d love to hear from you!
Summer Week 8: What We Brought Home
basil, cabbage, carrots (with greens) cherry tomatoes, corn, cucumbers, green bell peppers, heirloom tomatoes, jalapeno peppers, green lettuce, okra, peaches, poblano peppers, string beans, tomatoes, zucchini
Meal Ideas for the Week
Breakfasts
We try to make one fancy breakfast a week, and this week it will be these Peach Pancakes. This is one of those recipes to indulge in in the summer months because you really need the very best quality fresh peach.
We made these Charred Corn Crepes a few weeks ago and the kids have asked for them several times since, so we’re doubling the batch this time and sticking them in the freezer. You can buy frozen crepes, so why not freeze homemade ones?
In my search for things to do with corn, I came across this recipe for Corn Buttermilk Chive Popovers. I think it sounds like an excellent breakfast with a side of bacon and eggs.
Lunches
I made these Cabbage Mushroom Hand Pies last week and stuck them in my freezer. They are going to be my favorite lunch now until forever. I think I’ll make a second batch with this week’s cabbage. I cheated and used a store bought crust, but next time I’ll make the one from the recipe instead.
The tomatoes this week are the most gorgeous heirlooms I’ve ever seen. When they look like art, I like to slice them, add salt and pepper, and eat as is. I also can’t resist a good tomato sandwich. This Tomato and Fried Provolone is quite possibly the best thing about August.
I’m going to make this Heirloom Tomato Tart for lunch one day this week. I made pesto with the carrot greens and basil I brought home and will use it in place of the spread she uses in the recipe. I have no idea if anyone else will eat it, but that won’t stop me from indulging in it for myself. I’ll just consider it self-care.
Dinners
I love to pick out the smaller tomatoes and make these Roasted Tomatoes and Onions with White Beans. I couldn’t find Cipollini onions this week so I just used small boiling onions instead.
Sometimes the best meals have no recipes to go with them. Last week we grilled pork chops, pattypan squash, and potatoes and I made an herb sauce to go on top. It may have been my favorite meal of the week. We seasoned the pork chops with Penzey’s Bavarian Seasoning. I sliced the pattypan squash into 1/4 inch slices and seasoned with olive oil, salt and pepper. For the potatoes, I cubed them and boiled them in leftover lemon whey from making ricotta until they were soft. Then we tossed them on the grill to crisp them up. For the herb sauce, I threw parsley, cilantro, mint, and oregano into the food processor and added some worcestershire sauce, lemon juice, salt, and olive oil. We drizzled it over everything. It was sublime.
This Burst Tomato Galette with Corn and Zucchini is on our menu for early in the week so I can eat the leftovers for lunch. I always make my kids try it, but they don’t really like it, so I make sure to serve it with a salad and some fresh fruit.
This Pesto Peach Chicken looks amazing and is a great way to combine the best flavors of summer. Serve over rice and with a side of roasted green beans.
When I’m craving Asian Takeout, I usually make this Beef & Cabbage Stirfry and Veggie Lo Mein. For the lo mein, I use whatever veggies we have on hand and leave out the tofu, so this week it’ll be carrots, green beans, and zucchini. I also use rice noodles instead of spaghetti. These are my favorite. I’m also eyeing this Yakisoba recipe, so we may have lots of choices for takeout night.
Snacks, Treats, & Drinks
It’s Bruschetta season! I like to eat bruschetta for lunch, but it’s also a great snack or appetizer to put out in the afternoon when everyone has been playing all day and comes in hangry.
I have never before Grilled peaches, but it is definitely on my list for Sunday afternoon. I may even top it with the peach ice cream I made last week.
I have an unbearably big mint plant in my front yard so I’m putting it to work and making Fresh Mint Iced Tea like crazy. I add a bit of sugar, because I’m from the South and sweet tea is what we do.
Confession: some days it’s 3pm and I want nothing more than to sit back and relax with a good cocktail in my hand. This Cucumber and Tonic mocktail rises to the occasion and it doesn’t leave me feeling fuzzy headed like a Gin and Tonic might.
And while we’re talking about drinks, I need to have a party just so I can make these Peach Rose’ Slushies.
Preserving Notes: Tomatoes
I brought home two boxes of tomatoes this week and am excited to spend the weekend with my good friend The Waterbath Canner. Spending an afternoon (or two) in the kitchen Canning tomatoes is a relatively simple process and is, quite possibly, the best gift you can give yourself in August. I also like to make a few things to make life just a little easier for winter. Here are some of my favorites.
Marisa McClellan is one of my favorite resources for canning. The Pizza Sauce recipe in Preserving by the Pint is my favorite homemade pizza trick. I especially love that it’s written for a small batch, so I can easily do a batch a week through summer.
I have tried various salsa recipes over the years and haven’t been able to find one I really love, but my mom swears by this one.
Mrs. Wheelbarrow’s Practical Pantry is another of my favorite canning resources. She has a super simple Roasted Tomato Puree that I almost love more than canned tomatoes. Roast quartered tomatoes for 2 hours at 325, puree in the blender, boil for 5 minutes, and then can in sterilized jars for 35 minutes. Make sure you add 1 Tbsp lemon juice to each jar before closing it up.
This Roasted Tomato Soup is a favorite in the winter. I roast the tomatoes and garlic now, then freeze in quarter-size bags for when we want Tomato Soup and Grilled Cheese. The recipe calls for Plum Tomatoes, but I find any good tomato will do.
Tomato Jam is a treat I make just for me. No one else in the family likes it, but I use it all winter in place of ketchup on burgers, with scrambled eggs, with bacon on toast, or as part of a cheese tray.
The best part about a CSA is how it encourages you to be creative with what’s in your fridge. What are you creating in your kitchen this week? I’d love for you to hit reply and let me know!