There’s no doubt the weather is changing towards fall, and the amount of leafy greens in the basket this week is another sure sign. I’ve gotten used to making fall salads with all these seasonal ingredients – expect to see a lot more of them in the upcoming weeks. But before I get caught looking ahead, there are still 8 more weeks of our Spring/Summer fruit and vegetable share to get through!!!
Here’s what I have in mind to use our veggies this week.
I’m also planning to dice and can our tomatoes and make some Asian plum sauce (haven’t yet decided on a recipe through!)
Clockwise from left: Red Tomatoes, Moon & Stars Watermelon, Red Potatoes, Arugula, Mixed Hot Peppers, Green Butterhead Lettuce, Green Zucchini, Plums, Collards, Shunkyo Radishes
Clockwise from left: Bicolor Sweet Corn, Heirloom Cantaloupe, Green Cayenne Peppers, Plums, Green Beans, Canary Melon, Italian Eggplant, Mixed Heirloom Tomatoes, Yellow Straightneck Squash, Green Zucchini
As expected, a week of travel meant that I did not do much cooking this week. Here’s what I was able to make.
Chicken and sausage gumbo with okra and peppers
Vietnamese noodle salad (inspired by this recipe, but with peanut tempeh instead of chicken)
The unattractive but delicious fruit platz with plums.
Here’s the before and after of the jalapeños I pickled
The gloves are key to protect your hands from any residual burning! I’ll clean out seeds from the top rings of the pepper closest to the stem, but leave the ones shown here pretty much as-is.
The entire bag I got made one very full quart jar. I heat the brine from this recipe to dissolve the salt and pour it over the peppers.
Another week where I won’t be able to do much in the way of cooking, so this will be a very short list. Hopefully the squash will keep until next weekend when I can figure out how to best use them!
I also pickled the radishes and dried the grape tomatoes in the dehydrator this weekend. The tomatoes will either be diced and frozen or turned into sauce, I haven’t yet decided.
Back row from left: Yellow Tomatoes, Centercut Squash, Yellow Peaches, Plums, Green Okra
Front from left: Slicing Cucumbers, Red Radishes, Red Grape Tomatoes, Green Leaf Lettuce, Little Sweetie Cantaloupe, Escamillo Peppers
(True story, when I was lifting my basket out of the shopping cart while leaving the store after my pick up this week, a peach fell out of my basket, bounced down a stair, and rolled down the sidewalk, stopping just short of 6 lanes of traffic. You definitely know I walked down there, dusted it off, and took it on home with me. I washed it, peeled it, cut out the bruised part and I plan to eat it over cottage cheese for breakfast tomorrow! No peach left behind! 🙈)
Nothing tastes as good as homemade, except getting to eat dessert much sooner because you used a pre-made pie shell. Just call me Sandra Lee, because even though the original recipe called for a delicate tart crust, I swapped that sucker out for something pre-made. I ate it all before I even had a chance to run to the grocery store for vanilla ice cream or whipped cream for topping, but I suggest you plan ahead and buy those now!
The recipe couldn’t be easier. The hardest part was halving the ripe plums and placing them in the pre-baked pie shell without mangling them into a pulp.
Even if they’re not perfectly cut, piling a bunch of sugar on top and baking it for 45 minutes means the details are mostly lost. I didn’t do a great job getting the cinnamon sugar mixture on evenly, but as the tart sits, it gets incorporated into the plums.
The final product, with unabsorbed sugar.
If you can wait that long before digging in, that is.