There was a wealth of vegetables in this week's Cure Farm selection. The photo can hardly do justice to the variety and quantity we received. I can plan a week's worth of dinners, certainly, with potatoes, tomatoes, zucchini, cucumbers, green beans, bell peppers, hot peppers, basil, eggplant and lettuce. Let's see, we had tomato sauce on pasta last night, there is red bell pepper soup with potato salad tonight. Then I will make moussaka (the kids will eat eggs...), and ratatouille. Then there are the green beansl, and maybe a cucumber salad with yogurt and mint?
I did attack the tomatoes first, making a bacon-tomato sauce last night. I found the bacon a little heavy and would recommend something lighter. The tomatoes are so delicious on their own, it is hardly worth doing anything at all to the sauce. Then I got started roasting eggplant slices for moussaka - one of these days. I also made corn soup from leftover corn (last Saturday' s market) and the red bell pepper soup. Then I found out with utmost surprise that I have run out of onions. I guess I have been cooking a fair bunch!
I finally made a wheat berry salad with Farmer John's wheat. I simmered the berries for 2 hours, and added sauteed onion, and raw carrots and bell peppers. I seasoned the salad with vinegar and a touch of honey. It was satisfying and delicious, and I will be eating more of this. Maybe about once a month. It is still unfamiliar...
Finally, at the market, I bought edamame, okra and muskmelons. The okra are presently sunning, sprinkled with salt and vinegar. It is a way to make them a little tougher so they don't split open while cooking. This allows them to become soft without becoming slimy I think. The recipe also insists I don't stir the pot during the hour or two of cooking. The okra must remain intact!
I hope you are enjoying the season of abundance and buying extra to freeze, can or dehydrate for the winter months ahead!