With all we’ve received from last week’s and this wee’s basket, half of our kitchen island is covered in tomatoes. I don’t mind that they come a little under ripe, because when we get this many at once, I like to save them up for a big batch to can whole or diced for storage. This week they’re destined for sauce that I’ll freeze to use at a later date. Here’s what I have planned this week for the rest of my veggies.
I’m also planning to try my hand at making some hot sauce with the ground cherries!
I try to make a mix of quick, small meals we will finish in one sitting and larger meals that make plenty of leftovers and space them throughout the week. Salad on repeat gets old fast. The ingredients this week help me mix and match flavors for many different styles and tastes. Here’s what I have planned.
The peaches we got are pretty hard and will take a while to ripen. I also see a cucumber a day as snack in my future!
This was a comfort food week, through and through, never mind that it’s still hot enough outside that turning my oven on still makes the air conditioning run…
This is basically eggplant Parmesan without all of the work! The only slicing involves cutting the eggplant in half, then the insides are scooped out and cooked until tender with onions and sausage. I left off the breadcrumbs for the topping and didn’t miss them. By the way, the marinara sauce is made with tomatoes from our garden!
This tempeh stir fry with broccoli was tasty, but I probably should have doubled the sauce for two small-ish heads of broccoli. I just pan-fried tempeh instead of making the crispy tofu from the original recipe. I also added some of the spicy peppers from a few weeks ago. (After stir frying, they are really not that spicy.)
This spaghetti allá vodka with Swiss chard is so good and so easy. And did I mention you only use one pot, so cleanup is simple too?! It’s a great way to use both the chard leaves and stems and you can easily substitute spaghetti for a pasta shape of your choice.
In keeping with the one-pan theme, this was Greek chicken with roasted potatoes and green beans. Unlike the recipe, which suggests putting everything in at the same time, I like to give the potatoes a 15 minute head start, then add the chicken and cook for another 15 minutes, then add the green beans for the final 15 minutes or so.
This poached cod in cherry tomato curry was…bland? Maybe I’m used to my garden’s extra sweet cherry tomatoes, but I also got very little spice from the peppers, and not much coconut flavor from the coconut cream. I’ll have to try again, maybe with some hot curry powder next time.
The solstice this past week plus the first yellow squash of the season is a sure sign summer is definitely here!
This is what I have planned for this week:
Back row, left to right: Escarole, Red Butterhead Lettuce, Fennel
Front row, left to right: Broccoli, Cheddar Cauliflower, Blueberries, Yellow Peaches, Yellow Straightneck Squash, New Red Potatoes
Green Zucchini (4), Bicolor Sweet Corn (3), Green Cabbage, Blackberries (1/2 pint)
Plums (12), Red Tomatoes (4), New Red Potatoes, Peaches (3), Orange Carrots (6)
Fairytale Eggplant (12)