Week 11: July 10, 2013

In this week’s box:

1 dozen eggs

2 large bags of tomatoes

14 ears of corn

2 quarts of peaches

3 pounds of string beans

1 1/2 pound bag red potatoes

1 1/2 pound bag of yukon gold potatoes

2 eggplant

1 bag sweet peppers

Emily’s notes:

I’m going to start off with some fresh ideas for green beans (Although I can’t seem to stop myself from making this recipe for Green Beans and New Potatoes over and over and over again. It’s simple and fantastic.).

This recipe for a weeknight-friendly version of Eggs Benedict looks promising. I’m all for dinners that come 100 percent from the CSA box, so I might swap out the polenta for some grilled or breaded and fried eggplant rounds.

This recipe offers a nice, simple green-bean-and-goat-cheese salad that delivers a different flavor profile than the green bean dishes we’ve been eating in my house lately.

– Green beans are one element of the French salade niçoise. A lot of the other elements are also in this week’s box (Use this recipe as a rough guide, but I always encourage improvisation.). If you can prep your ingredients (boiled potatoes, blanched beans, hard-boiled eggs) ahead of time, the salad will come together without too much fuss at mealtime. Tuna is traditional, but I’m thinking of doing this with a can of salmon that’s been in my pantry for a while.

Just looking at this list, I think a tomato, corn, sweet pepper and peach salsa would be fantastic, especially spooned over grilled chicken. I would probably just toss diced tomatoes, peppers and peaches with corn, olive oil, salt, pepper and perhaps a little basil or cilantro. I don’t think I’d want citrus competing with the peaches.

Speaking of peaches, last year I threw some peach slices into a leftover pesto pasta salad and discovered that peaches and pesto are an amazing combination. I would consider tossing short pasta, chopped tomatoes, roasted or grilled corn and/or eggplant and some nice fresh peach chunks with a pesto sauce for a really summery dish that’s a different take on your usual pasta salad.

If you can get your hands on some good summer squash (not a tall order this time of year), you will have the makings with this box of the traditional French dish ratatouille. There are many strong opinions on how to make this dish, but one that is particularly friendly to this week’s CSA box is in Alice Waters’ book, “The Art of Simple Food,” a great reference for any CSA cook. That recipe is reproduced with adaptations here. This dish is great topped with a fried egg.

 

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