I love bright-colored food.
Those are both yellow and red/purple beets in the salad. I don't see yellow beets so often.
We have a long season of corn. At first, I cooked all the corn each week. But now I don't eat corn every week. What I don't cook, I freeze. No corn on the cob in winter, but the frozen corn is good for soup and stews. Sometimes I sautée it with a bit of garlic.
I love roast squash. I don't think we got as much this year, but maybe most is coming in the last few baskets.
Sautéed shallots top the chicken breast.
The next day, I had leftovers and added cauliflower, cooked with tomatoes.
Not all meals were colorful.
This eggplant sautée was tasty. I included cucumber and radish. I used to think those veggies were just to eat cold in salad.
What are the colors in your cooking?
No, the CSA baskets have not stopped. I've just been busy and haven't shown you what I've been cooking.
This year, I haven't been baking as much. This strawberry pear cobbler was so sweet.
My farmer suggested pickling these small onions. But I immediately thought of stew. We didn't get so many tomatoes in the summer, but they are abundant this fall.
Purple potatoes look pretty, but they taste a bit strong. I think I prefer them steamed and transformed into potato salad. The eggs and herbs are also from the farm.
When I cook from the CSA basket, my diet changes with the growing season.
In the peak of summer, I ate lots of corn. Omelets were filled with vegetables, like this one full of kale and tomato.
I prepared scallops two ways. First,with eggplant, garlic, bell pepper, and parsley.
Then with parsley, bell pepper, and golden berries. Golden berries taste a bit like tomato and are weird plain, but worked well in this stir-fry. Sweet potato is the first sign of impending autumn.
This potato salad makes a hardy meal. Besides potatoes, it's filled with carrots, green beans, onion, and chicken. Supposedly, in Venuzuela this is a side dish to accompany a roast ham or roast beef.
I used The Food Lab for the fast french onion soup recipe. It still takes a while to prepare, but at least the onions don't need 2 hours to cook. And it's super delicious.
When it's a potato beet salad.
This salad was much more flavorful than the usual potato salad. It included purple potatoes, roast beets, celery, and eggs. The dressing was a mixture of mayonnaise, mustard, and wine vinegar.
With onion, celery, and carrot in this week's CSA basket, I had to make soup.
Soup was a good way to use up stray vegetables.
I love the flavors of summer.
I cooked chicken with zucchini, tomato, corn, and fresh parsley.
And for dessert....
Black currant pear crisp. Next time, I'll have remember how much black currants overwhelm the flavor and use far less. The pear was barely noticeable.
Sometimes it's what's in the current basket, and sometimes what's left from my previous basket.
This pasta finished the zucchini from the previous week. I included some green pepper from the current basket, as well as all of the cilantro.
This chicken stir fry includes many vegetables from current and previous weeks: garlic, carrots, green onions, green pepper.
And here, potato-crusted quiche. The quiche included green onions and tomatoes. It wasn't bad, but onion or basil might have improved the flavor.
What have you been cooking?
I also get my eggs from the farm.
This omelet is loaded with roma tomatoes and green onions. With all the great veggies, I make omelets more in the summer.
Recently, we had some extremely hot days. Although our place is air conditioned, I didn't feel like cooking or like eating a heavy meal.
A hearty salad was perfect. I start the same as one of my usual salads, but more of it. Then mix in tuna.
This week, I tried something different with corn.
Skillet-seared corn and zucchini. There's also garlic, fresh herbs, and a splash of lemon juice.
And for dessert....
The cheesecake is store-bought. I topped it with black currents. It's a lime cheesecake; the tartness of the cheesecake plays well with the sweetness of the currents.
We get fruit every week from the farm. However, I usually eat the fruit plain or add it to cereal, and don't bother mentioning it.
These peaches are the best. So sweet and juicy. At one meal, I had both a peach and a banana. I ate the peach first. After, the banana was like chalk - dry and flavorless. There was nothing wrong with the banana, but these peaches are amazing.
I used the eggplant in a stir-fry.
Also from the farm are green onions, garlic, and basil. At first there wasn't enough liquid. So, I made a sauce from soup stock and miso.
I used a variety of produce in this spicy rice.
In addition to chicken and rice, there's corn, beans, and jalapeño.
And the next plate is all with farm goods.
Salad, herb omelet (basil and parsley), and parsley potatoes.
I didn't cook so many dishes last week, but I did manage to use lots of vegetables. The week started very hot. Usually, I roast corn in the oven. But I didn't want to turn the oven on.
Instead, I cut the kernels off and fried them with garlic and green pepper. I served boiled potatoes with parsley.
But when the weather cooled slightly, I returned to my corn-roasting ways.
Everything on this plate came from the farm. I tried microwave cooking the green beans, as I heard some recommendations on that method. But I think I prefer either steamed or stir-fried. The omelet is filled with sautéed leeks.
And, as usual in the summer, salad.
Are you enjoying the summer bounty?
Is there anything better than getting corn from the farm and eating it that night?
Everything on that plate came from the farm. Here's what went into the omelet.
I sautéed garlic, spinach, and beet greens. I mixed fresh dill directly into the eggs.
In The Food Lab, I read that cucumber is good in stir fry.
It's not amazing, but it's not bad. It helped fill out the beef stir fry, which also included peas, fava beans, string beans, and garlic.
I'm enjoying the small zucchini. They're flavorful and a good addition to many dishes.
I made an easy summer pasta. I used store-bought sauce, but added fresh parsley.
What are your favorite summer dishes?
Got young tender carrots from the farm. They are nothing like the little nubs sold in supermarkets as "baby carrots".
I also used asparagus, garlic, and chicken to make this.
Not every dish is so obvious with vegetables. I mean, yes, fresh green beans. The potatoes are also from the farm.
But did you spot the carrots, garlic, and peas on this meat loaf?
And for dessert....
Raspberries don't need much ice cream.