Last week’s delivery contained the first hint of fall–apples! While I’m not quite ready to give up my peaches and sweet corn, it was a nice surprise to find a couple of crisp Ginger Gold apples in the box.
My father-in-law came to visit this weekend and a friend had a housewarming party, so we ate out a bit more than usual. As a result I had to get creative to use up some of the produce we received. It’s a fun challenge, but by Tuesday night I was out of ideas. I couldn’t think of any new way to use up the last delicious ears of corn, so I went for my default solution: add black beans and tomatoes and call it a salad. Sometimes you just have to keep it simple.
August 17 Delivery
- 2 cantaloupes
- 3 peaches
- 3 apples
- 4 ears of corn
- 2 zucchini
- 1 cucumber
- 2 hot banana peppers
- 1 orange blush bell pepper
- 1 pint green beans
What I did with it:
I cut up the cantaloupe immediately for snacks.
I diced up the peaches to use in yogurt cups with vanilla extract and maple syrup.
Two of the apples I grated up to use in muesli-inspired overnight oats with raisins, cinnamon and nutmeg. The last will make a good snack at some point.
I spiralized the zucchini to use for hummus zoodles, then made the mistake of slicing up one of the hot peppers and tossing it in without knowing what it was. After doing so and sampling a bit, my mouth and hands were on fire! I tried all the tricks in the book to stop the burn. What finally worked was whole milk Greek yogurt for my tongue, and a thin coating of rubbing alcohol on my hands. I picked the hot peppers out of my zoodles, and ended up pickling the slices to tame the heat, along with the bell pepper. They’ve been a tasty addition to my salads this week.
I used the cucumber for tzatziki and falafel topping when my father-in-law came to visit this weekend.
The green beans joined celery sticks and carrots slices in my lunches this week, alongside leftover pita and hummus from falafel night as well as some spinach dip gifted to us by a friend. The result was essentially the adult equivalent of a Lunchable.
I decided to experiment with the corn one night and attempted to make a “risotto” sort of dish with the kernels of one ear. It tasted good and corn-y, but never attained the creamy consistency of a risotto. Another ear I steamed in the microwave and ate off the cob with a big salad for dinner. The last two ears made their way into a salad of black beans, grape tomatoes and feta cheese (pictured) that I took to work for lunch.