Carrots with Greens - 1 bunch
Walla Walla Sweet Onions - 2
Peppers - 2
Summer Savory - 1 bunch
Orient Eggplant - 2
Genovese Basil - 1 bunch
Tomatoes - 6
Sun Gold Cherry Tomatoes - 1 basket
White Russian Kale - 1 bunch
Bell Eggplant - 1
Tomatoes
So wonderful. Six roma/plum tomatoes (top), six cocktail tomatoes (bottom), and a container of sungold cherry tomatoes. I ended up eating my last batch of cherries as is. Really have to refrain from doing that with these. No promises.
I'm thinking of using most of the plum on a new batch of Baignan Bharta. As for the others...we'll see. I do have basil.
My dad sent me a link to an awesome farmer's market/CSA recipe generator. There are a few good ideas for tomatoes, but most require lots of extra ingredients.
Carrots:
I've done dilly carrots before. Looking for something a bit new. Carrots lend themselves to a lot, and with a few other ingredients I have this delivery I could maybe make a soup? Anyway, I'm excited for carrot tops, here are a few recipes for those.
Kale
Yesss. Honestly a little in love with kale. Lots of options: Beans and smoked paprika, cornbread, with wheat berries, nommy salads. This one isn't as frilly as I'm used to, but it has that awesome bitterness. Having greens with stems also makes me happy, as they're just great to dip in hummus.
Savory
I haven't cooked with savory before- and it's proving a little hard to find recipes- but once I smelled it I immediately recognized it. It's used in a lot of things. With the carrots it's just begging to be a soup. I'd also like to buy chicken this week- either livers again, or thighs- and this would work very well with that. Bruchetta, beans, mushroom pate. The kitchn has a little roundup too- the simplest one would work well.
Walla Walla Onions
Honestly, while cutting these last week I was eating pieces raw. They are so sweet and delicious.
Googling these came up with a website - with recipes - dedicated to them. I guess there's a big Walla Walla lobby to combat the Vidalia onion lobby. Oh, and the internet wants me to make bruchetta this week.
Peppers
Debating doing another jar of pickled peppers- hesitant as I'm not sure how that one turned out at all. I'll probably do something different. It's been a while since I've made a pizza. Peperonata look amazing. Here's a great recipe roundup from the NY Times.
Basil
I'm making a pesto this week. I have to. I always have so much herbage left over that just goes bad in my fridge, and it's making me sad. I'm determined to use this up.
Eggplant
Baignan Bharta is a given. Part of me just wants to make that with all of this- though most likely I'll use the bell on it, and then use the smaller orient on other recipes.
Tomatoes
So wonderful. Six roma/plum tomatoes (top), six cocktail tomatoes (bottom), and a container of sungold cherry tomatoes. I ended up eating my last batch of cherries as is. Really have to refrain from doing that with these. No promises.
I'm thinking of using most of the plum on a new batch of Baignan Bharta. As for the others...we'll see. I do have basil.
My dad sent me a link to an awesome farmer's market/CSA recipe generator. There are a few good ideas for tomatoes, but most require lots of extra ingredients.
Carrots:
I've done dilly carrots before. Looking for something a bit new. Carrots lend themselves to a lot, and with a few other ingredients I have this delivery I could maybe make a soup? Anyway, I'm excited for carrot tops, here are a few recipes for those.
Yesss. Honestly a little in love with kale. Lots of options: Beans and smoked paprika, cornbread, with wheat berries, nommy salads. This one isn't as frilly as I'm used to, but it has that awesome bitterness. Having greens with stems also makes me happy, as they're just great to dip in hummus.
I haven't cooked with savory before- and it's proving a little hard to find recipes- but once I smelled it I immediately recognized it. It's used in a lot of things. With the carrots it's just begging to be a soup. I'd also like to buy chicken this week- either livers again, or thighs- and this would work very well with that. Bruchetta, beans, mushroom pate. The kitchn has a little roundup too- the simplest one would work well.
Walla Walla Onions
Honestly, while cutting these last week I was eating pieces raw. They are so sweet and delicious.
Googling these came up with a website - with recipes - dedicated to them. I guess there's a big Walla Walla lobby to combat the Vidalia onion lobby. Oh, and the internet wants me to make bruchetta this week.
Peppers
Debating doing another jar of pickled peppers- hesitant as I'm not sure how that one turned out at all. I'll probably do something different. It's been a while since I've made a pizza. Peperonata look amazing. Here's a great recipe roundup from the NY Times.
Basil
I'm making a pesto this week. I have to. I always have so much herbage left over that just goes bad in my fridge, and it's making me sad. I'm determined to use this up.
Eggplant
Baignan Bharta is a given. Part of me just wants to make that with all of this- though most likely I'll use the bell on it, and then use the smaller orient on other recipes.
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