Still in produce catch-up mode, getting back into the swing of things and using up what we have on hand. That said, here’s today’s box full of goodies:
- a BIG eggplant (yikes – I’m overrun with them)
- red grapes
- Romain lettuce
- carrots
- red beets w/tops
- green cabbage
- baby bok choy
- green beans
- 3 Russet potatoes
- 4 chilies (green bell, red bell, Pasilla, and a big fat Jalepeno)
- 3 apples
- 3 green pears
- 3 Asian pears
In the fridge:
- 2 ears of corn
- 3 pluots
- carrots
- fava beans
- 50 pounds of apples (we went to Kiyokawa Family Orchard this past weekend)
- 2 onions
- 1 red beet
- a bunch of radishes
- 2 limes
- 1 enormous mango
- a couple of pears
- a peach
- a Delicata squash
- several tomatoes, including many from our garden
- Orange Turkish eggplant in the garden
- ginger
- many peppers out in our garden
- there’s quite a bit of kale out in the garden too
- red grapes
- a lot of celery
- a leek
- a good-sized fennel bulb
- 3 summer squash
- 4 waxy-type potatoes
The Compost Pail of Shame (what we didn’t use and had to compost):
- a bunch of lettuce
- an eggplant
- a cucumber
- beet greens
- dill
- Italian parsley
I am overwhelmed with eggplant. I keep trying to get the ones made from the delivery while there’s probably a good pound of the small Turkish variety we grew out in the garden. I’ve had to compost two eggplant already and may be seeking a good home for the huge one that was delivered today. I’m trying to figure out some kind of dish with the Turkish eggplant & fennel – wondering if those would pair well in a casserole with tomatoes and some kind of legume.
This evening I’m making, by request, a Japanese inspired stew that will make good use of the garden tomatoes, Delicata squash, some carrots & celery, and a bit of the green cabbage that arrived today. I believe the green beans, bell peppers and bok choy will star together with some tofu in a stir-fry. I’ve also been wanting raw squash pasta & marinara which will put to use some tomatoes as well as the summer squash in the fridge.
We’re just entering the soup/stew & casserole season and I couldn’t be more thrilled!