When we signed up for the CSA program in February I thought ahead to all the goodies that I’d find each week and so far I haven’t been disappointed. Last week’s delivery included-
Peppers, melon, watermelon, green beans, cucumbers, tomatillos, eggplant, parsley, Savoy cabbage, carrots, Sungold cherry tomatoes, tomatoes.
Peppers-I had a good supply of these so I combined them with the tomatoes and corn and made Aztec Corn…recipe below. We also received some Serranos. The flyer suggested drying them for later use which I might do.
Melon-what can I say about this muskmelon. I’m hooked. I eat it anytime I need a snack and I’ll be sad to see the last of this item.
Watermelon-same goes for this goodie. This one contains seeds and according to the flyer has much more taste than the seedless variety. I have to agree because it’s the best one I’ve tasted. Idea snack food too.
Green beans-I was tempted to freeze these but for Sunday supper, and being short on time, I decided to oven roast them with pototoes and carrots. I had some leftover and used it on a salad.
Cucumbers-perfect on salads or as the flyer said, sandwiches.
Tomatillos-I’m hooked one these goodies now and will be buying them at the store. I don’t know how hard they are to grow yourself but I’m definitely thinking about it. I made another batch of salsa with these and I love it. So simple yet loaded with taste.
Eggplant-I can’t decide if I want to make a moussaka or the eggplant and chickpea stew again.
Parsley-another batch dried and used in dishes I’ve made throughout the week.
Savoy cabbage-I might make another batch of the stuffed cabbage rolls and freeze it, or just make some coleslaw.
Carrots-they were used with the green beans.
Sungold cherry tomatoes-another great snack food and also used in the corn recipe.
Tomotoes-perfect for a salad.
Aztec Corn (Serves 4)
I love corn on the cob but there’s only so much you can eat. I looked at what I had on hand and came up with this one. You can make it as hot/spicy as you like. This is perfect with grilled fish, chicken or even a veggie burger. 3 ears of corn-take the corn off the cob
1 red or green pepper, chopped
1 cup of chopped tomatoes
Salt and chipotle chile pepper…you should be able to find this in the spice section of most supermarkets. It packs a punch so add as much as you comfort level will tolerate
Heat the oil in a skillet over medium to high heat. Add the peppers and cook until slightly softened. Add the corn and then the tomatoes and cook for about 2-3 minutes until they get slightly caramelized. Add some salt and the chile powder and cook for a few more minutes. Serve immediately.