I had plans to get this posted yesterday, but just as I finished compiling all of the recipes, the server crashed and all my work was lost. There’s something great about technology when it works … but when it fails, it can be so frustrating, yes? Anyhow, this is shorter than usual because the produce in my kitchen is growing eyes and staring at me, just begging to be put away.
Earlier this month Farmer Jamie said “if we can survive the demand of August, we can survive anything.” She was referring to the constant demand of chores on the farm in August, but it pretty much sums up the way I feel about CSA season too. August shares are so huge and so bountiful that I get to store at least half of each week’s share for winter. This week I’m canning more tomatoes, salsa (multiple types), some peaches, and finally getting around to making this year’s stash of pickles.
It’s no secret that August is the best time to eat vegetarian in New England. I was thrilled to see eggplant back in the share this week and am excited to combine it with the best of the season’s tomatoes. You’ll see lots of eggplant recipes below - don’t be intimidated. Eggplant is one of the best surprises of the season!
Summer Week 10: What We Brought Home
apples, basil, cherry tomatoes, corn, cucumbers, eggplant, green bell peppers, tomatoes, jalapeno peppers, kale, okra, pattypan squash, peaches, red bell peppers, red lettuce, swiss chard, tomatoes, yellow wax beans, yellow squash, yellow zucchini
Meal Ideas for the Week
Tomatoes are really at their best right now so I’m eating them fresh and raw as much as possible. If you are like me and prefer savory breakfasts, I highly recommend making Tomato Toast. It’s what I’m eating every morning these days.
This Roasted Eggplant Soup is a terrific (and easy) lunch. I like to add some cooked white beans to the bowl before pouring in the soup. And speaking of eggplant, I am eyeing these Eggplant Parmesan Melts
Whenever we don’t know what to make for dinner in August (usually on CSA pickup night) we turn the grill on and throw a bunch of vegetables on top. This week we grilled pattypan squash, yellow wax beans, and corn on the cob. I also made this Grilled Pepper Panzanella and sliced a tomato and a cucumber. It was a perfect (and easy) summer dinner.
We made sheet pan fajitas last night with our beautiful red and green bell peppers, yellow squash, onions, and mushrooms. We used steak tips instead of chicken because it’s what we had in the freezer. I made a batch of Roasted Corn Salsa yesterday and it was the perfect accompaniment, as well as some Mexican Slaw.
Tonight I’m making a no-recipe recipe that I read about in a NY Times Cooking newsletter last week. Chop 2-5 tomatoes, depending on how big they are, and put them in a bowl with some salt and pepper. Let them sit for half an hour or half a day. Add some olive oil - maybe 1/3 cup or so. Boil some pasta and when it’s done, strain it and toss with a little olive oil before mixing it with the tomato sauce. Top with sliced basil and some good cheese. It’s fast, it’s easy, and you can make the sauce at lunch and forget about dinner until everyone is ready to eat.
I was talking to my mom yesterday and she reminded me of the Chicken Cacciatore she used to make when I was a kid. As a child, I hated Cacciatore night, but now that I’m an adult living far away from my mom, I’m craving the comfort of her old meals. She doesn’t have a recipe, but this one looks a lot like how I remember it.
I made this Baked Farro with Summer Vegetables last week and it was so much better than I expected. It is a great way to use all those CSA veggies in their heyday right now - zucchini (you could also use summer squash), corn, tomatoes, and basil. I made it in its entirety last Sunday and reheated it on Tuesday after a long day at IKEA. Even the kids loved it - and begged for the leftovers for lunch the next day.
Have I told you about this Leek, Corn and Chard flatbread? It’s one of my favorite summer pizzas and I can’t wait for pizza night later this week.
There won’t be a post next week. We’re heading to the mountains for a week of vacation and I’m gifting myself the gift of rest. But don’t fret - you’ll see a new post just in time for Labor Day!
Happy eating my friends.