I know it’s September but I’m still in denial that fall is actually happening. The temperatures have been in the upper 80s and low 90s lately, which is making it easy to ignore the fact (for now) that Starbucks is now selling pumpkin spice lattes and all the stores have their Halloween decor out. And fortunately, I’m still getting summer produce like corn and tomatoes in my delivery, albeit alongside copious numbers of apples.
I’m heading out of town next week, so this may be the last What’s in the Box? for a little while.
August 31 Delivery
- 1 cantaloupe
- 2 bags of apples
- 2 ears of corn
- 1 zucchini
- 1 summer squash
- 2 large tomatoes
- 1 cucumber
- 1 bell pepper
- 2 banana peppers
- 1 pint green beans
What I did with it:
As usual, I diced up the cantaloupe for snacks, sampling plenty along the way.
A few of the apples became overnight oats, while at least one was sliced up for dipping in beer cheese–recipe coming next week! The rest I’ll save for…something.
Paul ate one ear of corn with our dinner on Labor Day. Unfortunately the other had been nibbled on by something or other and was not in great shape by the time I got to it. It was one of the few things I’ve had to throw out all summer.
I went on a long run on Saturday morning and when I got back made myself a quick meal consisting of leftover brown rice, two fried eggs, and one of the tomatoes sliced up and seasoned generously with salt and pepper. Perfection.
The remaining tomato joined the zucchini and squash plus some diced cucumber in a batch of hummus noodles that I took to work for lunch.
I sliced up the rest of the cucumber for snacks throughout the week.
I seeded and sliced all the peppers, and added them to my jar of refrigerator pickles which I keep depleting for salads and zoodles.
I cut the green beans into 1-inch pieces and stir-fried them with carrots, frozen peppers and tofu then made a quick sauce out of ma la chili paste, soy sauce and rice vinegar for a spicy and delicious dinner.