Last week I wrote that we hadn’t done much cooking or eating in two weeks. We have more than made up for that lack in the last week!
- Last Monday, we cleaned out the fridge of as much about-to-be-too-far-past-prime-for-eating produce as we could for the Salmon Feta Soba Salad.
- Tuesday we had dinner with friends in town and came home too late to do much with our veg box other than tuck it into the fridge. It contained:
- 3 pints of Blueberries
- 1 head of Cabbage
- 3 pounds of Carrots
- 20 pickling Cucumbers
- 8 small Eggplants
- 2 heads of Leaf Lettuce
- 1 enormous bunch of Parsley
- 3 green Peppers
- 8 summer Squashes
- Wednesday was a lovely night for cooking.
- I combined two-thirds of the carrots with some onions and garlic from our pantry and roasted them for a carrot-tomato soup.
- He used all of the Peppers plus most of the Eggplants and Squashes (plus onions and tomatoes from the pantry) to make a Disney-inspired Ratatouille., served over grits with a fried egg for dinner.
- Thursday was a late night for him, so I enjoyed left-overs and started the annual summer scrubbing of the kitchen cabinets.
- Friday was for preserving.
- I turned the 2 largest Cucumbers into Amy Pennington’s sesame quick pickles and preserved the rest as my family’s Favorite Dill Pickles (3 beautiful pint jars of them).
- While a set of salmon filets were grilling away outside, he tossed the last of the prior week’s Romano Beans into the pressure cooker as an adaptation of this recipe from the New York Times – and they remind me of a stewed tomato and french bean dish my grandmother used to serve when I was a little girl.
- Saturday we went to a dinner party, bringing a jar of those lovely pickles as a hostess gift, and a tray of hoisin-glazed grilled shrimp for the appetizers.
- Yesterday I assembled the carrot-tomato soup from Wednesday night’s carrot roast, made a tart from the prior week’s pint of Sour Cherries and the last handful of blueberries (plus one of the bags we froze on Tuesday night) – while he made a salad with the last of the prior week’s Kale, Friday’s quick pickles, and some peppers, tomatoes, and herbs to go with a grilled steak for dinner, and did all of the work for more homemade yogurt.
Sadly, the parsley did not survive its overnight in the fridge without water, but the cabbage has been reserved for a batch of coleslaw – we’ll make it tonight to have with pulled pork on Friday – and the lettuces are washed and dressed for bag lunch sandwiches this week. We still have some eggplant, squash, and carrots, along with some potatoes from the prior week. I’m hoping that the Potatoes will become Hasselbacks to go with next Friday’s dinner, and that the Eggplant will become a lovely dip to take with lunch as an afternoon snack. Carrots last for a while so I’m not worried about those, but I am fast out of ideas for Squash.
What have you been cooking? What would you do with 4 little summer squashes that aren’t zucchini?