Quick post today because I’m off to Scotland for a week and a half! I hope you spend these days enjoying the thick heat of summer as we’re hiking through misty rain and exploring Scottish pubs and city streets.
This week we got the following in our CSA: Chard, bicolor sweet corn, purple string beans (unfortunately, these turn green once cooked), albino pickling cucumbers, melrose peppers, summer squash, bicolor assorted tomatoes, sugar beets, shallots, fingerling potatoes and apples. We only got through about 1/2 of the produce before taking off but here is what I would plan to do with the rest:
I’d take those tomatoes and squash and make this raw tomato pasta. Matt and I had it for dinner this week and I’m kicking myself for not taking pictures. It was so tasty and using my food processor with the grater attachment for the squash made it a 15 minute dinner!
I turned my cucumbers and beans into pickles. See recipe below. Fridge pickles are a great way to get through produce right before you leave town. Now I’ll have these tasty pickles in my fridge to come home to.
If I was home this weekend, I would be making Alexandra’s green meatless balls with the chard and other greens. Appetizer, main course, maybe both! Remember all these greens are edible including shallots tops and beet greens.
Sweet corn with spicy mustard compound butter. Yes, please.
Melrose peppers, which are apparently a superior sweet pepper, would make for a great romensco sauce. Then why not toss that sauce with the roasted fingerling potatoes (and while were at it, roast the beets too) and make this salad?
- 12-16 ounces pickling vegetables
- 1 cup white wine vinegar (this is superior to distilled white vinegar, but in a pinch you could substitute that)
- 1 cup water
- ⅓ - ½ cup granulated sugar (adjust to your taste, I prefer a sweeter pickle)
- 1 tablespoon salt
- ½ teaspoon red pepper flakes
- 2 cloves garlic, sliced
- Pack a mason jar or other glass, heat proof container, with vegetables as tightly as you can. For these I used trimmed green beans, some albino pickling cucumbers and a shallot.
- Heat remaining ingredients in a sauce pan over medium heat. Once simmering stir to ensure all the sugar is dissolved and then pour over vegetables right into container. Let cool for 30 minutes to an hour and then transfer to the fridge. Pickles will keep well for 1-2 weeks, possibly longer.