I love the days when I pick up our weekly produce box! It’s great to see what is currently ripe and ready for picking and distribution. I feel so in tune with the season and part of a larger community as members of a Community Supported Agriculture program. Each week can also bring the question of “what do we do with ____?!” We’ve been doing this long enough that we have seasonal favorites and we eagerly look forward to their respective dishes. We’ve discovered new favorites (eggplant, ground/husk cherries) as well as items, try as we might, we just don’t like (fennel). So, what do I do with our produce box? The contents of this week’s box is pictured in this post. Here are 5 things I did with it.
- Vegetable Masala: eggplant and zucchini, recipe from Kathy Hester’s The Easy Vegan Cookbook.
- Pizza: Lots of great pizza toppings here. We used the onion, squash, and basil.
- Potato Leek Soup: 1.5 lbs potatoes and 7 leeks plus 6 cups water and salt and pepper to taste. Cooked all night in the crockpot. That easy.
- Lunches: chopped cucumbers make a great healthy side dish or mid-afternoon snack at work.
- German Red Cabbage: red cabbage
This weekend I’ll probably saute the arugula and steam the yellow beans. We’ll either eat them with meals for freeze for later use. We’ll probably snack on the tomatoes or use on sandwiches.
I hope you are enjoying this season’s fresh produce and that these ideas help you try something new.
Varying Veggies 