This Labor Day weekend involved a lot of chores for us: staining the deck, doing yard work, and drying or canning our bounty of fruits and veggies (including the peaches, tomatoes, and jalapeños we got this week!).
I also shredded and froze the last of our summer squash, and made a curried corn soup to freeze so we can enjoy its bright flavors in the depths of winter!
In addition to a few recipes I didn’t get around to last week, here’s what I’ve planned for the week ahead.
- Smoked ribs and roasted potatoes
This was another great recipe suggestion from my cousin Anna. Thank you, Anna! She suggests it as an appetizer, but if you lack impulse control like I do, it could be a whole meal.
The zucchini is shredded, then combined with diced onion, flour, and an egg to make a loose batter that reminded me of the texture and consistency of a fish cakes, for example. The mixture does hold together, but is still somewhat liquid. The dipping sauce is an easy combination of your favorite store-bought mayonnaise, chipotle powder, chili powder and lime juice. I went heavier on it than I probably should have when I was serving myself, but the spicy, creamy texture is so yummy with the crispy crunch of the fritter.
My Grandma is a faithful reader of CSA in the City, and each week when I talk to her, she lets me know which recipes looked good, and which did not. You see, Grandma is not a shrimp fan (she’s allergic, so you can’t blame her). The last few times I made a recipe with shrimp, Grandma made sure to tell me everything I posted that week looked good, except the shrimp. So with apologies to Grandma, here’s another shrimp recipe, this time with a Southwestern flair.
The shrimp marinate for a while in a mixture of lime juice, chipotle peppers and adobo sauce (buy one of the small cans at the store) and some garlic and cumin. I don’t have a grill, so I cooked them in a skillet on the stove. Then, I sliced this week’s red onion with some of last week’s green bell peppers. They got a quick toss in the leftover shrimp marinade and were sautéed until done.
Wrap them in a tortilla and eat them just like this, or top your fajitas with whatever you’d like: cheese, lettuce, salsa, etc. Continue reading
Cantaloupe, Charentais French melon, red onion, Malabar spinach, Hungarian hot wax peppers (5)
Green zucchini (5), peaches (5), red tomatoes (3), Early Gold apples (3), yellow wax beans (2 pounds), grape tomatoes (1 pint)
This week may be a bit light on recipes, since there’s a lot in this basket I can eat plain or in a simple preparation, no recipe needed.