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
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
Clockwise from left: Jalapeño Peppers, All Blue Potatoes, Yellow Peaches, Baby Green Bok Choy, Red Tomatoes, Concord Grapes, Purple Garlic, Red Beets, Carmen Peppers, Yellow Doll Watermelon, Red Onions
Clockwise from left: Slicing Cucumbers, Green Beans, Yellow Straightneck Squash, Green Savoy Cabbage, Red Tomatoes, Mixed Specialty Eggplant, Blueberries, Cubanelle Peppers, Yellow Peaches, Athena Cantaloupe
A long weekend provides such a chance to catch up on my home to-do list, including meal prep for the week ahead. With summer temperatures setting in, it’s going to be more difficult than usual to spend a whole day over the stove. Alternating roasting veggies with a pan of brownies in the oven might be just the motivation I need!
Here’s what I’m thinking for how to use up my basket this week:
Smoked ribs, roasted asparagus, green salad
Instant Pot Butter Chicken (will chop up and toss in my tomatoes along with the tomato purée, didn’t get quite enough to cook it down for a substitute)
I’ll probably also use the kale and last week’s green garlic in a quiche. I definitely need to make some salads to work on using up all the romaine we got this week. I have some extra berries in the fridge and I love a Black and Blue salad – I add sliced steak to make it a more substantial meal.
Back row: escarole, red russian kale, strawberries, 2 heads of “Flashy Troutsback” romaine lettuce
Front row: asparagus, 4 greenhouse tomatoes, cilantro, broccoli
(Still trying to work out the best angles in the new house, please bear with my photography for a few weeks!)