Fresh Fork Market 2012 Summer CSA–week 14

We were back to our regular pick up this week at Mayfield High School.  It’s the time of the year where there’s a changing of the guard with the truck staff.  Today, we were greeted by Kirsten.  It was nice to see her, but it was busy and we didn’t have time to chat.  We can expect to see her at Mayfield for the rest of the season.  That will be very nice.

Here’s an overview of what we received (minus the watermelon):

Here’s what we were expecting:

• 1 large watermelon
• 1 head green leaf lettuce
• Approx. 2 eggplant
• 1 bunch carrots with tops
• 1 pint grape tomatoes or Approx. 1.5 lbs. heirloom tomatoes
• 1 quart concord grapes
• Approx. 1 lb. red slicing tomatoes
• 1-2 onions depending on size
• 1 bulb garlic
• 1 lb. beans
• 1 lb. roasted red pepper linguini
• Red peppers
• 1 lb. bacon breakfast patties
• 1 bunch leeks
• 3 lb. bag potatoes

The green beans are dark and rich in color.  I think I’ll pull a roast out of the freezer for Sunday and serve them as a side dish.  I’m tired of tomato season.  It’s nice that farmers are figuring out ways to grow them longer during the growing season using hoop houses and such, but I don’t really care for tomatoes and I’ve been spending my energy elsewhere, so I have tons of frozen tomatoes in the freezer for chili, soup and other dishes and I’m looking forward to the end of adding to it.

I froze the grapes from last week in hopes that we would get them again.  I’m going to make grape sorbet or jam with them.

Onion and garlic is status quo at this point.  They’ll end up in soup or fajitas this week.

I’ll probably use the carrot and leek in our tomato soup.  Nick had fun making it last time, so I thought I’d let him cut up veggies for it again.

I’m going to roast the peppers and add them into a white sauce to serve over the pasta.  It’s red pepper linguini, so that should mesh nicely.

I’ll be cooking the breakfast patties soon since we let them thaw when we were out this evening.  I’m always at a loss for egg plant.  I’ll probably roast it with onions, beets and other veggies tomorrow and see if something else inspires me.

The potatoes will go great with our roast.  The lettuce will make a couple of good salads.

I’m glad to see that melon season isn’t quite over.  This will be great to have around this weekend.  It’s on the larger size, but I suspect it will be gone by Monday.

I’m hoping to cook at home a lot this weekend.  We have lots of great looking stuff to use this week.