As sharon said, it’s been a busy couple weeks in our households. We’re loving the gorgeous weather we (finally) got. Weekends away and late nights compounded with a couple of insane weeks at work (ugh) meant that thinking outside the box and experimenting in the kitchen took a back seat. It’s alright, it’s a new week and I’m excited to cook.
This week, my share was LOADED!
2 ears sweet corn
1 bunch orange carrots
1 head green cabbage
3 red tomatoes
2 red beets
1 ear garlic
1 bag mexican sour gherkins
Ok. Before you scroll down and see the picture – Bonus points if you know what mexican sour gherkins are. I was really excited when I saw these. They look like mini watermelons (for reals, cutest thing ever) and taste like cucumbers. Go figure. When I first was introduced to them last year, I literally entered “mini watermelons that taste like cucumbers” into Google to figure out what they’re called. They are super crispy and taste great in a salad, so that’s my plan for them. Although they are supposed to pickle really well too.
My original plan still holds with the carrots.
The corn will probably go into a salad or fried rice (I think I’m getting tired of the corn and hamburger summer combo).
I am excited to make a caprese salad and salsa using the tomatoes. And I’m looking forward to adding another very fresh ingredient to that salsa – the garlic.
I am not so sure about the beets yet, I’ll definitely be looking for some inspiration.
The cabbage! J and I eat fish tacos like nobody’s business. It’s another mexican dish I had to perfect quickly. In recent weeks, the fish tacos have taken a back seat to the loaded nachos. So, the cabbage is a great reason to get back to fish taco-ing. Although I’ll be looking for other ways to use the cabbage. I saw online that you can put cabbage “Steaks” in the oven for a bit, with salt and pepper and it comes out great, so maybe I’ll do something simple like that.
As for last week, for the “bad” – the purple potatoes and squash are still awaiting cooking – I am set on making a gratin with them this week. The carrots got spongy and I threw them out unfortunately. The tomatoes were so tasty and are so versatile. I think some went into a panini with avocado and cheese and some into a refreshing salad. And the kale. Definitely another success. I sauted the kale and then made pesto and kale stuffed chicken breasts. Came out great!