CSA week 10: the radishes are back! (I love radishes.) We also have the summer’s first cherry tomatoes. Those won’t last long; in this house we are tomato fiends.
This week our box holds fantastic stuff:
- six ears of corn
- one big head broccoli
- one yellow summer squash
- one beet
- one ripe tomato
- a pint of yellow cherry tomatoes
- large bunch fresh basil
Summer produce is all about flavor, and summer cooking, to my mind, is all about letting the ingredients shine. There will be lots of salads and veggie-heavy meals. So far, it’s mostly about eating the produce, rather than preserving it – but this week I’ll freeze pesto cubes for winter use.
Here’s what’s on my possible cook list for the coming week:
- stuffed summer squash with lamb and tomato
- pesto for the freezer
- grilled corn, tomato and feta salad with herbs
- tomato gratin (if you haven’t tried this yet, do it soon!)
- horiatiki salad
- cucumber salad (sunomono)
- quick refrigerator pickles (dill/cucumber pickles)
- beef and broccoli
- shrimp, radish, and avocado salad
Through various blogs and Pinterest posts, I see a lot of recipes for blistered cherry tomato this or that. While they look good to me, in our house, cherry tomatoes like these are kept in a bowl on the counter and eaten like candy. They never last the week. I think I’d blister my cherry tomatoes only if I had more than I could otherwise manage – which is a situation I can hardly imagine.