It’s always interesting to observe how the CSA produce delivery changes throughout the summer. At the start of the season, the box is saturated with berries, green onions, and more spinach and leafy greens than I know what to do with! But in late July and early August, the peaches, tomatoes and corn start to take over. This past week was the first time we’d received a watermelon, and it was so sweet and juicy that Paul could smell it from the other side of the room while I cut it up in the kitchen.
Since I hadn’t received spinach or other leafy greens in a few weeks, I was pleasantly surprised to find half a head of romaine tucked inside my box this time. I’ve gotten away from making leafy salads recently, so it was refreshing to make a big “fridge-clean-out salad” at the end of the week using the romaine as a blank canvas. I’ve found that planning a few meals of chaos like this in the week (stir fry is another great one) help me flexibly use up remaining produce, and often end up being interesting and unique meals!
August 10 Delivery
- 1 watermelon
- 3 peaches
- 3 carrots
- 1 zucchini
- 1 small cucumber
- half a head of romaine
- 3 ears of corn
- 2 tomatoes
- 1 head of broccoli
What I did with it:
The watermelon got cut up immediately for snacks. It’s especially refreshing after a long run!
The peaches at this point are still intact and have moved from the fruit bowl to the refrigerator. They’ll be snacks or oatmeal and yogurt toppings soon.
The zucchini joined last week’s to become stir fried zoodles along with one of the carrots.
Half of the romaine, a bit of carrot and a third of the cucumber became a salad alongside Paul’s birthday dinner–meatballs with tomato sauce and garlic knots.
The remaining romaine, carrots and cucumber became a massive salad dressed with goat cheese and hummus that I ate for lunch in preparation for a weekend of heavy eating.
I cut the corn from the cob and pan-roasted the kernels on the stove. I seasoned some with smoked paprika and cayenne, and we ate it over polenta with bleu cheese and a fried egg plus lots of hot sauce.
The rest of the pan-roasted corn joined the tomatoes in a panzanella-inspired salad that also included more bleu cheese, canellini beans, a balsamic vinaigrette and croutons made from beer bread. I brought this to work for lunch twice this week.
I ate the entire head of broccoli myself one night while Paul was at band rehearsal. It was stir fried with some shrimp and coated with a sauce I made from hoisin, soy sauce, rice vinegar and sriracha.