This veritable bounty will be transformed into:
– Tangy mustard coleslaw – use cabbage
– Corn chowder – use corn, potatoes, tomatoes, shallots
– Spaghetti al pesto genovese (ok, this isn’t an American Classic. Realized that after I published. Oops) – use string beans, potatoes, garlic and basil (from our garden and Wolfe Spring)
And more…stay tuned
It’s Tuesday and I’ve still got a healthy supply of veg left from Saturday’s CSA pick-up. But it’s also 85 degrees, hubs is traveling and I am flying solo for dinner. I don’t feel like cooking, so I’m going to pull together a salad of crunchy veggies from my basket. Here’s what I prepared for dinner for 1:
Salad: combined the greens with some leftover cooked broccoli and chopped up the remaining raw sugar snap peas. The snap peas were starting to soften up and lose their eponymous snap, so in they went. I crumbled some ricotta salata on top, just because I had it in the fridge. Lastly, I mixed up a simple balsamic vinaigrette and tossed it into the salad.
On the side: I peeled and sliced the kohlrabi. Sprinkled some sea salt on top. Wow! Is that good or what. Crunchy, flavorful and so simple. I also had a roll that I picked up a the bakery earlier today to round it out
What’s left: These gorgeous sunflowers were placed on the table for decoration. Might look into planting the seeds, or ask hubs to do so.
New potatoes, well, we didn’t get to them. We’ll come back to those next week as they’ll keep.
