Greg will be taking a break…just from the blog today! So if it seems a different style that’s why.
Still looking at that red cabbage and not sure what to do with it, we shared a recipe on the website- you won’t be disappointed and it uses the usual suspects from the pantry. Easy peasy.
Scorching temperatures running wild are all too familiar for mid-July. Curiosity got the best of me and I pulled up last year’s blog- yep same theme HOT, HOTTER, And HOTTEST. The late evening gives reprieve to the mid-day temps and prove to be some of the post productive hours. Saturday evening after an impromptu pool party by Jonas, the party animal was deep in his slumber after exercising his almost four year old defiance of mandated naps, we found ourselves weeding next to each other in the string bean patch, it was peaceful.
Several new items in the CSA this week: Eggplant, Galia Melon, string beans, and garlic.
Eggplant 2 varieties —
Japanese eggplant: long and slender; flavor is mild and because it is nearly seedless it doesn’t possess that bitter quality
The traditional: large and deep purple. For homemade babaganoush, purée roasted eggplant, garlic, tahini, lemon juice and olive oil. Use it as a dip for vegetables or as a sandwich filling. Mix cubed baked eggplant with grilled peppers, lentils, onions and garlic and top with balsamic vinaigrette.
Galia Melon: cross of cantaloupe and honeydew melons that was produced in Israel. Very sweet and very juicy.
String Beans: Oh snap we have green, yellow and purple!
In the share this week:
Eggplant
Galia Melon
String Beans-purple, green and yellow
Zucchini
Cucumbers
Carrots
Garlic
Potatoes
Sweet peppers
Choice: Okra/Red Cabbage
Cherry tomatoes???
Herbs: sage, parsley, oregano, chives, basil, cilantro, rosemary, lavender