Assorted Heirloom Summer Squash, Potatoes, Cucumbers, Cantaloupe, Swiss Chard, Green or Yellow Beans, Hot Peppers, Sweet Corn, Basil, Eggs
WHAT'S COOKIN'?
I freestyled an awesome vegetable soup starting with onions, garlic and celery. Then I added chopped, fresh tomatoes and slowly cooked them down until they were thick and caramelized. I deglazed the pan with some white wine, then added chicken stock, carrots, squash, fresh corn and kale. We’ve been eating it all week with garlic bread. Yum!
Then with the rest of the chicken stock (I made a full batch of Slow Cooker Chicken Stock), I made a pureed soup with carrots, fennel and garlic.
I’m planning on steak fajitas this coming week to use up all of these green peppers. I’m not a big fan of green peppers, and fajitas are about the only thing I like to use them for!
I love this Roasted Tomato Sauce recipe because it’s super simple and uses up loads of tomatoes. I’m thinking of upping the vegetable quotient by also roasting some carrots and summer squash and adding them to the puree.
Leeks, Summer Savory, Anise Hyssop, Chard, Arugula, Lettuce, Peppers, Hot Peppers (Jalapenos and Hot Banana), Cucumbers, Eggplant, Sweet Corn, Tomatoes
HARVEST MOON ORGANICS(split share)
Corn, Tomatoes, Kale, Cucumbers, Green Bell Pepper, Heirloom Summer Squash, Onion, Basil, Hot Peppers, Eggs
WHAT'S COOKIN'?
I was out of town for three days and then came down with a nasty summer cold, so I haven’t quite kept up with veggies this week! Don’t worry though – my friend Bridget took most of the AO haul off my hands and hopefully I’ll feel better in the next few days to tackle my split of the Harvest Moon share.
ANGELIC ORGANICS
