This is week 11 of the CSA — we are now on the downhill slope! This is both a relief and sad. The boxes seem to be getting heavier and heavier. Today’s filled four bags as well.
There was some broccoli, two little ones. This will get blanched and frozen for winter use.
There were also two zucchini. Only two! I managed to finish last week’s zucchini by Monday and I was gone all weekend. I am falling in love with zucchini spaghetti.
There were also three cucumbers, which will be fridge pickles as soon as I buy some more vinegar.
There was a big eggplant, which I think I will roast and turn into more baba ganoush for my freezer.
We got two onions, one of which is already used up.
I also got another head of garlic, which is great.
There were some more slicing tomatoes, which I used to make salsa.
This week we also got cherry tomatoes, which are larger than the little sungold tomatoes we’ve been getting. I slow-roasted these. Cut in half, arrange cut-side up on a baking sheet, brush with olive oil, and bake at 250˚ for 5-6 hours.
There were just a few ears of corn this week, which is a relief. I used up some of my freezer stash in the making of the salsa, so these might actually get eaten this week. If not, they’ll go into the freezer.
We got a jalapeño this week, which was also used in the making of the salsa. For the record, adding accent marks and tildes is much easier on a mac.
This week there were two smaller muskmelons. Gavin has been eating a lot of the muskmelons because I am not a huge fan, but even these are pretty delicious.
There’s another watermelon. These watermelons are really delicious but also extremely full of seeds, which makes eating them slower.
New this week was our first leek.
It was also our first week of potatoes! Cassie and Mike, the owners of the CSA farm, said that this was the best crop they have ever had. I might make potato leek soup with some of them.
I also swung by my garden today after work. I picked that red bell pepper I was excited about last week (which turned out to have a big icky spot, ew).
I also picked a bunch of cherry tomatoes from my garden. Then I swung by the garden of a friend who moved away to see if there was anything easy to grab. There were SO MANY TOMATOES. Here are the cherry tomatoes I picked between the two gardens. This picture does not include the tomatoes I picked on Monday or the ones from the CSA.
He also had a few paste tomatoes ready. These also went into the corn salsa.
And here’s a picture of my cherry tomatoes ready for slow roasting. Almost all of them fit onto two of these baking sheets. They’re still in the oven, so I don’t have any finished pictures. When they’re done, I’ll freeze them and bag them so they can go a few at a time into whatever. They’re so pretty all cut and laid out!