This week’s box included basil and chives, carrots, cucumbers, both slicing and cherry tomatoes, varicolored beans, jalapeño peppers, and garlic.
It almost seems a shame to cook them at all, they’re so fresh and luscious – so there will be a bunch of salads, I know. With some cooler weather in the forecast, I’m also looking at:
- baked tomatoes stuffed with onions and rice (and maybe lamb or beef)
- pasta with tomatoes and Brie
- thick-sliced tomato sandwiches on homemade bread
- cucumber & tomato salad (I never get tired of this)
- classic pesto