Veggies! Actually, as the shipments have gone, this one was pretty sizeable — I guess Farmer Gord did make it up to us for missing last week? Check ‘er out:
This week’s shipment had a few small beets (guess what happened to the greens!), radishes (hurray!), arugula (more hurray!), a little carton of fun heirloom cherry and grape tomatoes, a mini-cucumber, two summer squash of choice*, and a herb I actually know what to do with — basil.
* The choices were traditional green or yellow zucchini, Italian zucchini (which I chose), patty pan squash, crookneck squash (which I chose) or another small, green, spherical squash.
I am super-excited about this week’s delivery, mostly because it comes just as I’m getting started with my tomato salsa canning. (Sadly, my first one today had the lid slip when it cooled; no idea what I did wrong, but it’s re-processing at the moment.) It seems like a shame not to use those colourful tomatoes up in a fresh salsa but I know I simply can’t eat that much. (…or can I?) We’ll see.
Anticipated menus for the week?
Arugula and red onion salad (finally!), pan-fried radishes and some protein+carb combination or other. (What? I’ll figure it out.)
Pesto pasta (probably with scallops or shrimp with hot Italian sausage) alongside the arugula/red onion salad (plus a couple of those yellow heirlooms — so sweet!) If my garden cooperates, I might pair this up with green bean spread on bruscetta, along with some of the Italian zucchini (grilled, maybe?), for a meal of Great Greenness.
A nice bonus to this is that I was able to put together this salad from some pseudo-leftovers for lunch the next day. (It was alright. Somewhat lacking in flavour, oddly.)
Sassy veggie stir-fry with the squashes, probably chicken, rice noodles, and a whole lot of sesame oil.
Burgers and beet-potato salad. Yes, again. Twice in three weeks is not too often. (Note: if The Boy rebels, I may just try roasting them, and putting slices on the burgers. There really aren’t that many beets this week.)
Cedar-planked sole with grilled squash and beets, pan-fried radishes, over rice.
And… that about covers it, since we’re up at The Boy’s parents’ for the long weekend.
What? No plans for that entire carton of tomatoes? Fear not, I have definite dinner plans for a couple of them, but as I said above: I expect the majority of those tomatoes to end up in salsa. (Mmm…)
So, along with the farm, my garden is also just getting into the swing of tomato-ripening season. I think it might be hurrying things a bit though, or possibly this is a sign that I need to protect them with tinfoil…
So funny-looking. It also amazes me what a range of colours ripe tomatoes can be. I’m pretty used to the standard “deep, bright red” tomato, but the shipment this week kind of puts things in perspective.
Next up: waiting on my tomatillos to ripen up, at which point I can try out another recipe from this book. (I successfully canned her roasted red peppers — my first non-tomato veggie canning experience! — and am looking forward to eating them later on in the year, in tangy, tasty fashion.)
If you’re wondering, I do recommend checking out the book (at least at the library) if you’re at all like me, and could use some guidance with canning non-tomato products. There’s whole sections that don’t apply to me (as I don’t have a pressure canner, and I don’t really see the point in putting up food for only a month — I’d rather just freeze stuff at that point) but for the parts that do, well, I’m finding them pretty inspiring. And it’s nice to have someone lay out the science and groundrules, so that I actually know what rules are okay to bend or break with all this food preservation stuff.
Another recipe of hers I want to try? Small batch sauerkraut. Every other place I’d seen instructions for it only ever seemed to do it on an intimidatingly large scale, whereas I’m all about the small batches.
So there you go: fun reading for the long weekend. Unless you had other plans?