Week two of my Northwest Arkansas Local Harvest CSA included:
- sweet peppers
- summer squash and zucchini squash
- “not so pretty” pears
What I did with it all:
This week the sweet peppers didn’t get any special treatment, and just got chopped to top salads.
The summer squash, zucchini squash, and one of the eggplants all ended up in this tain (like a gratin with chopped onion and other veggies sliced in with the potatoes). It turned out super delicious (though mine did not include tomatoes).
The other eggplant went into these surprisingly excellent tacos. The eggplant was something I’m not super used to cooking, but both the tian and the tacos were really good. Do you have a go-to eggplant recipe that I need to know about? Share it in the comments if you do!
The cucumbers made perfect refrigerator pickles. This time I added fresh dill to round out the flavor a little bit.
And lastly, with the so-called “not so pretty” pears, I made a crisp from my America’s Test Kitchen Family Baking Book. The CSA farmer, Paul, writes about what makes the pears “not so pretty” on this week’s CSA blog post.
P.S. Did you know that everything I cook and bake is gluten-free? Yep. I just substitute a gluten free flour mix where regular wheat flour is called for in any recipe and it usually turns out just as good if not better than the original.