CSA Week 15

Two tomatoes
One pint of sungold cherry tomatoes
One pound of wax/green beans
One bok choy
One kohlrabi
One bunch of swiss chard
One bunch of beets with greens
Two shallots
Two summer squash (we had zucchini already)
Three cucumbers
Four peaches
Two pounds of new potatoes
Two sweet red peppers
Six ears of sweet corn

CSA Week 14

Three tomatoes
Two cucumbers
Two red onions
Two sweet onions
Two pounds of potatoes
One shallot
One pound of green/wax beans
One bunch of beets
One bok choy
One head of lettuce
One zucchini
One summer squash
Four juicy peaches
One green pepper
One eggplant
Six ears of sweet corn

CSA Week 13

One eggplant
One summer squash
One zucchini
Two cucumbers
One pint of cherry tomatoes
Three field tomatoes
One heirloom tomato
One head of garlic
Two red onions
Two sweet onions
One head of bok choy
One bunch of beets with greens
Six ears of corn
Two sweet red peppers
Two pounds of new potatoes
Four perfectly ripe peaches

CSA Week 12

Two eggplant
Two summer squash (had choice to include zucchini, but had some at home)
One pint of cherry tomatoes
Four tomatoes
Two cucumbers
Two sweet onions
Two red onions
One head of garlic
One head of bok choy
Six ears of corn
Four ripe peaches

Menu Inspiration

For tonight's dinner, we're having:

• Minestrone Soup with Cannellini Beans and Farfale Pasta

This was a fairly simple dish, using leftover ratatouille with whatever beans and pasta I had on hand. Add in a little chicken stock and season to your taste. Serve with shaved Parmesan cheese and fresh baguette. Mmmmm.

Menu Inspiration

I'm going to try a new type of entry here, called "Menu Inspirations." I hope to do this regularly, as it strikes me to share my family's menu choices with you. I may not include the recipes here for every dish. In fact, I probably won't. But, the idea is to possibly inspire you--in just a glance--to prepare something you might otherwise never try. For example (and simply put) today's menu includes freshly cut corn in tarragon butter. You may have lots of fresh corn on hand, but are tired of munching it off the cob, and from my menu description you can discern the main ingredients enough to try your own take on the dish. Of course, if anyone has any questions about my technique or the actual recipe I used, I'll be happy to share, as always.


So, tonight's Menu Inspiration is:

• Roast Pork with a Brown-Sugar and Apple Glaze
• Caramelized Onions 
• Garlic Mashed Potatoes
• Freshly-cut Corn in Tarragon Butter

Weather-wise, this dish made sense with temperatures in the low 70s and a nice breeze in the air. Plus, we had lots of new potatoes, garlic, red onions and sweet onions from our CSA share (which we love).

CSA Week 11

Two eggplant
One zucchini
One summer squash
Four tomatoes
One pint of sungold tomatoes
Three sweet onions
One red onion
Two pounds of potatoes
Two cucumbers
One head of garlic
Six ears of corn
Four peaches