CSA Week #11
Eggplant
Zucchini
Cucumber
Yellow pepper
Corn
Onion
Green beans
Tomatoes
Potatoes
Fruit:
Watermelon
Apples
Peaches
Missed a week of traveling, so I rolled some stuff I made that week into this. Sadly, because of all the chaos, I didn’t keep as good a track in pictures as I wished, but there is some stuff here to look at.
Dinner #1
We were having friends over for a not-“Mad Men” double header (“The Sweet Smell of Success” and “The Apartment”), and I was cooking dinner. I thought it wise to get as much work done ahead of time, mostly so that I could get dishes done and not have to sweat it.
1) Made pie crust, using the Bittman recipe. It requires a half hour of sitting as a ball, and then an hour sitting in the pie plate, so that meant that I really had a lot of time to clean and putter.
2) Made cucumber juice for the cucumber cocktails by pureeing two cucumbers in the food processor, putting the puree in a strainer, and pressing on it.
3) Peeled, cubed, and salted some eggplant.
4) After the pie crust had gone through its waiting periods, made a peach-berry mix using one of Bitman’s basic recipes. (Basically, just a little sugar on berries and sliced/peeled peaches.) Berries were really discounted at the farmer’s market, so I had a ton of them.
5) Boiled spaghetti. Had some extra time, so cut up what was left of the purslane.
6) Cooked the eggplant with some garlic, olive oil, the purslane, white wine, and of course, salt and pepper. Chopped up three Jersey tomatoes from the farmer’s market, tossed it in, turned off the heat, and added the basil and a sprinkling of breadcrumbs. Poured over the spaghetti, and of course, parmesan cheese.
7) Served with a spinach and tomato salad. Pie for dessert! Sadly, the pie filling wasn’t thick enough, but it was still quite tasty.
8) Used the cucumber juice to make cocktails with it, gin or vodka, lime, a little sugar, and mint.
