This summer, we arrived at our new house too late to plant a proper garden. Sure, we've added the customary tomato plants and have given into the kids' desires to try our hand at carrots (Braedy) and pumpkins (Eli) in a completely random space behind our garage. But, summer to me is all about fresh produce (among other things), so when I found out about a reasonably priced produce share farm that delivers to my house, I considered signing up. After talking it over with Brian and receiving his assurances that he would eat whatever random produce we received, I sent in our check.
The first produce share box we received had romaine lettuce (great), random other lettuce mixes (equally good), broccoli (a crowd favorite here, when roasted) and a humungous bag of peas that weren't quite ripe (per Brian, "bitter"). I froze about half of the peas, forgot about the rest and then accused Brian of putting away my cookie sheets I had used to freeze said peas in some completely random, unable to be found spot because I forgot about those too. Details...
Our produce share is bi-weekly, so when this week rolled around, I thought surely we'd receive tomatoes or basil or some other vegetable type thing that seems readily available at farm markets and (key point here) that I enjoy. But, when our enormous box arrived, it was filled with corn (some good, some not), zucchini, yellow squash, lots of cucumbers both big and small, more broccoli, a head of cauliflower a cabbage and a bag of green beans that was larger than our prior weeks' bag of peas.
Today, I learned how to blanch and freeze green beans. I also used some in a great, grilled Asian green bean side dish, enjoyed only by Brian and me (and used as a weapon against Owen: "Owen, if you try to sit on Mommy's lap, you must eat a green bean first." Not a proud parenting moment, but I got my lap to myself!).
Yesterday, I made up all of the corn and froze the kernels we didn't eat. I foresee a really awesome chicken pot pie this winter.
I shredded a zucchini and plan to make some breads, cakes or other baked goods. I hope to try to make some on the grill or perhaps venture out and bake some strips and make some dip. But, I'm stumped with the squash, all of the cucumbers and what the heck do you do with a cabbage in the middle of summer? All I can think of is the German children's book I have where the cabbage is the star of the book because it rolls all the way down the mountain and finally bursts open so the kids can make vegetable soup (Der Kohlkopf! Halt ihn fest!). Vegetable soup in the summer just doesn't sound that appealing. I'm intrigued by two suggestions from friends: chicken cabbage salad and egg rolls, but so far, I haven't found recipes. Another friend suggested refrigerator pickles, and since Owen regularly eats 3 pickles at least two times per day, perhaps that's not such a bad idea, either. One really big positive thing about receiving produce the day it is picked is that I do have some amount of time to figure out what on earth to do with it.
And, lest you think I'm all about health all of the time, take a look at this magnificent, SOUTHERN creation I made for dessert tonight:
It's not that bad for you; it has tons of calcium and was made with homemade, whole wheat bread (admittedly, bread with butterscotch chips). While it doesn't measure up to the bread pudding from
Crawford's Hole in the Wall (the local restaurant owned by the family of one of Eli's best friends from Texas; I'm secretly hoping they'll share their recipe with me now that I'm safely out of Texas), I used a recipe from the
Pioneer Woman, and it sure is tasty (if a bit sweet).
Tomorrow, I'm tackling my basil acquired from the Farmer's market last weekend. Pesto, anyone?
