Author Archives: Her

Simpaug Farms CSA: Weeks Ten and Eleven

For the second time this summer, we lost a Sunday entirely; I picked up the box of vegetables between errands last week, tucking the carton into the fridge as-is and Clay actually looked through it and started making a meal-plan sometime on Tuesday. We ate well all week, but it wasn’t what you might call “well-planned”.

By contrast, this morning’s collection was leisurely – tucked as it was between Clay’s substitute-church-organist gig and my volunteer board meeting. I managed to lose myself in another bookshop on the walk between the meeting and the Farmer’s Market, but Clay kept us on task from that point forward, collecting our share and some extras (globe radishes and summer peaches). We had lunch, a little nap, a little exercise (running for Clay and yoga for me), and are settling in for a few hours of cooking.

What’s In The Share

These last few weeks are the reason I love the CSA so much: lush heirloom tomatoes, vibrant peppers (sweet and hot), and delicate garlic define summer for me. We haven’t had such a glut that we’ve needed to preserve any of it, until this week.

Vegetables

  • Beans, Green
  • Chard (untouched from last week, so a bit wilted)
  • Eggplant
  • Garlic
  • Leeks
  • Lettuce, Green
  • Onions, Red
  • Onions, White
  • Onions, Yellow
  • Squash, Acorn
  • Tomatoes, Heirloom
  • Tomatoes, Roma
  • Tomatoes, Cherry
  • Peppers, Bell
  • Peppers, Bull Horn
  • Peppers, Jalapeno

Herbs

  • Dill
  • Sage
  • Thyme

Other

  • Eggs, 1 dozen

We have a few other ingredients at our disposal, too – either intentionally chosen or leftover from another time:

  • Asparagus (a few spears)
  • Baby Lettuces
  • Blueberries (from my uncle’s garden)
  • Peaches, 6 medium-sized
  • Potatoes, Heirloom Minis
  • Radishes, 1 bunch with their greens

What to Make With this Week’s Share

Eggplant Caponata

Clay made a delicious caponata inspired by our grocery stores “Recipe Ideas” Magazine. It’s a combination of grilled-then-pureed eggplant with diced tomato and onion, minced garlic and basil, and an assortment of spices. We ate it over the top of crostini toasts as one meal and as a fantastic pizza topping (along with fresh mozzarella cheese) for another. We’ll make another batch of it tonight that’s chopped a bit more finely, and use it as a salad layer in sandwiches.

Sausage and Pepper Sandwiches

Since we opted to stay in Connecticut this weekend rather than travel to hang with my family, we’re missing out on the hometown fair near Nana’s house. Rather than skip all the fun we’ll grill up a few onion slices and bullhorn peppers to make our own sandwiches with heritage breed pork sausage. (I’ll spoon some of the caponata onto mine…)

Pico de Gallo

We opened the last jar of last year’s salsa for a party yesterday, so I intend to preserve at least a few half-pint jars of a chunky salsa for this winter.

Perfectly Delectable Pasta Sauce

Since more tomatoes and peppers is never a guarantee, we’ll make another batch of that perfect summer pasta sauce we stumbled into a few weeks ago.

Pepper Paste

The mid-August episode of The Splendid Table included an interview with Maricel Presilla where she described making a hot pepper paste from chili peppers. I can’t handle very spicy food, but I think a variation of this made with bell and jalapeno peppers and a single dried chili from our spice cabinet will be terrific for Clay’s homemade chili this fall, so we’ll turn any peppers that aren’t used for other recipes into paste, stored in the freezer.

Compound Butter

Speaking of the freezer, we’ll combine the fresh thyme springs with sweet marjoram from our garden and a little garlic to make a compound butter. We wrap it in butcher paper to freeze and slice off small rounds to use with steaks or roasts.

Herby Potatoes

The other herbs – dill and sage – will season a pan of roasted mini potatoes. The potatoes are great to eat alongside a breakfast omelette!

Autumn Chili

Reading up on Acorn Squash, I know it will keep in the fridge for several weeks – but luckily for us it won’t have to. Next weekend is supposed to be cool and damp, and Clay starts tech week for a new show. That’s a perfect circumstance for autumn chili with cornbread, so we’ll make a pot of pressure cooker beef chili with cubes of acorn squash substituting for beans.

And Ideas for Baking

It’s nearly cool enough to fire up the oven for long stretches of time, so I fully intend to bake this week. My fall issue of Bake From Scratch includes three recipes I’m terribly excited for: Rosemary Shortbread Sandwich Cookies with Concord Grape Jam, Plum Skillet Cake, and Poached Ginger Pears.

My aunt and uncle grow concord grapes; while I’ll use store-bought jam for these sandwich cookies, the taste will remind me of them. As for the skillet cake, I’ll make that with the gorgeous peaches we bought today instead of plums. And since I made a gorgeous ginger syrup two weeks ago, I’ll use that to poach some pears as soon as they come into season!

What are you most looking forward to cooking this weekend?

How To Make A Three-Egg Omelette

Breakfast in the garden of the Little Red House by the Sea

Now that we’re back into the rhythm of commute-work-commute-work-commute-work at home, I’m missing the restful vibe of our vacation week. I’m always much happier inside my own home than in any borrowed house, but long afternoon walks, lazy hours curled up with a good book, and uncounted moments listening to the wind chimes and watching the waves were respite for a weariness I didn’t quite know I carried. I’m trying to capture a bit of that quietness over this holiday weekend that marks the end of summer breathing in greater New York City – even for those of us who don’t have to consult a school calendar.

As part of my master plan, Clay has just agreed to a 5am wake-up alarm tomorrow so we can brew coffee and tea in to-go mugs and head to our local beach for a sunrise walk. I’m bribing him through his dismay with the promise of omelettes for breakfast when we get home – just like my Mom made them for us at the Little Red House by the Sea.

How to Make a Three-Egg Omelette

  1. First, gather your tools.
    Pour hot tap water into a small bowl to warm it. Preheat your oven on the broiler setting. Set a small, oven-proof skillet containing a drizzle of olive oil on the range over medium heat. Set up a cutting board and chef’s knife.
  2. Second, prepare your filling.
    My go-to combination is a bit of whatever meats are leftover in the fridge with three spears of asparagus (cut into 1/2 inch pieces), a mushroom or two (thinly sliced), a half dozen cherry tomatoes (quartered), and a tablespoon of sharp cheese (shredded) – but choose whatever you like. You’ll want approximately 1/3 cup of filling per omelette.
    • Toss any raw vegetables into your skillet and saute them until they’ve lost their crispness. Add any pre-cooked ingredients like meat of other vegetables to the pan and stir to warm them through. Pour the water out of your now-warm bowl, dry it out, and move your vegetables into it. Wipe out your pan and place it back on the range over medium-high heat, with a teaspoon of butter tossed into it to melt.
  3. Third, taste your filling – especially if it’s made up of leftover ingredients, or any brined vegetables. Season to taste, with the plan that all flavor and seasoning will come from the filling. (I usually add black pepper liberally, but find that using pre-cooked meat means there’s no need for added salt.)
  4. Fourth, cook your eggs.
    In a small bowl (I use a glass measuring cup), beat together three eggs. We get ours directly from the farm as part of our CSA share, and they’re a combination of giant chicken and small pullet eggs; let’s assume an average size of “large”.
    • When the butter in your skillet is melted, bubbling, and fragrant, lower the heat to medium and pour your beaten eggs into the pan. Turn the pan to evenly distribute the eggs through it; as they set on the bottom, use a rubber spatula to lift the set portion and allow raw egg to run underneath.
    • When the eggs are nearly set to you your liking, remove the pan from the heat.
  5. Fifth, Assemble the omelette.
    Working quickly, scatter your filling over one-half of your cooked egg, adding any cheese as the top-most layer. Place the skillet into your oven under the broiler; leave the oven door slightly ajar to monitor the cooking/melting/browning for forty-five seconds. When the eggs are fully set and slightly browned and any cheese in the filling has melted, remove the skillet from the oven, and immediately fold it in half so that the “filled” half is covered by the “unfilled” half. Press lightly down on the top of the omelette so that the melted cheese can glue the two halves together.
  6. Sixth, serve.
    Slide your omelette onto a warmed plate, alongside a piece of hearty toast spread with tomato jam and some sliced fruit (peaches are divine just now). Hand the plate to your bleary-eyed spouse, along with a fork, a kiss, and a second-cup of coffee.

What’s your favorite “vacation” breakfast?

Simpaug Farms CSA: Week Nine

Sage

After a week away from home, I’ve been overjoyed to spend two days in the kitchen; we needed to stock up on all of the homemade staples that we used up at the beach! Yesterday we focused on bread, granola, and yogurt, and today has been about trying new things: hazelnut plum shortcakes, a cardamom-rye cake, and a new-to-us cheesy squash casserole.

Irony: this week’s CSA share is the first of the summer that doesn’t contain any squash. Thankfully we had a large patty pan leftover from last week and adapted the casserole for it. Speaking of the share…

What’s In The Week Nine CSA Share

Vegetables

  • Beets, 16 ounces
  • Garlic, 1.5 ounces
  • Green Beans, 16 ounces
  • Miniature Purple Eggplant, 16 ounces
  • Onions (1 red, 1 white), 10.5 ounces
  • Peppers (Bell, Bull Horn, and Hot), 34 ounces
  • Sage, 0.5 ounces
  • Savoy Cabbage, 44 ounces
  • Swiss Chard, 8 ounces
  • Tomatoes (Heirloom, Slicing, Roma, and Cherry), 79 ounces

Other

  • Eggs, 1 dozen

Leftovers and Market Gleanings

We did have a few things left over from last week, and peak local produce is available at our supermarket; we love to support the local farms who can supply grocery stores, so have quite the haul of “additions” this week.

  • Asparagus, 12 ounces
  • Avocado, 1
  • Bananas, 3
  • Blueberries, 48 ounces
  • Butter Lettuce, 8 ounces
  • Carrots, 10 ounces
  • Celery (stalks and leaves), 10 ounces
  • Corn (on the cob), 4 ears
  • Crimini Mushrooms, 8 ounces
  • Green Pepper, 6 ounces
  • Jalapeno Pepper, 2 ounces
  • Lemon, 1
  • Lime, 1
  • Red Plums, 20 ounces
  • Savoy Cabbage, 30 ounces
  • Slicing Cucumber, 8 ounces
  • Strawberries, 35 ounces
  • Yellow Onions, 16 ounces
  • Yellow Peaches, 50 ounces

That’s 30 pounds of produce for two people! Yikes.

What To Make With This Week’s CSA Share

Omelets

My mom taught me a new method for making omelets which I quite enjoy, so we’ve had delicious egg-and-vegetable concoctions for breakfast several mornings in the last week. Any vegetables can become a terrific omelet filling as long as we balance bitter and savory flavors, fill it out with a bit of cheese for structure, and add some acid in a sauce.

Squash Casserole

The patty pan squash and a bit of red onion have become a fabulous-smelling miniature take on a popular online casserole recipe. We substituted stone-ground wheat crackers for butter crackers, jack cheese for cheddar, and salted butter for unsalted butter + salt, and it smells like a perfect accompaniment for charred corn and grilled steak (tonight’s dinner plan).

Eggplant Parmesan

With a fistful of fresh mozzarella in the fridge, a quart of homemade marinara sauce in the freezer, and a box of pasta in the pantry, the eggplant is crying out to become eggplant parm. We’ll be able to add a little heft to the dish by tearing the chard into super fine pieces and sautéeing it as an add-in for the sauce, and making a tomato-pepper-cucumber salad with a zippy dressing to serve alongside.

Burgers and Sides

I am strongly hopeful that the avocado, butter lettuce, and a slicing tomato might turn into the fixings of an excellent made-at-home-on-the-grill burger, alongside some roasted beets and fingerling potatoes dredged in sage, and another glorious coleslaw. I’m not sure what Clay’s plans are for Tuesday’s supper, but that’s my vote!

Pork Chops with Mushrooms

Any chard that isn’t consumed with the eggplant parmesan will be a lovely side dish to pork chops with mushroom sauce – especially if they’re tossed with some cold roasted beets dressed in a citrus vinaigrette.

Yogurt Parfait

The weather has cooled enough that a pre-set yogurt parfait will survive my commute, so on-or-after-the-train breakfasts this week will include fruit + yogurt + granola combinations.

Roasted Pepper Hummus with Crudité

We really enjoy making Alton Brown’s from scratch hummus, and with all of the peppers available, and the nuts stocked in our fridge, we’ll be able to make a well-flavored one. I usually take “last night’s dinner leftovers” as packed lunches during the week, but hummus with fresh veggies is Clay’s go-to summer lunch, so I’m sure he’ll make a large dent in the stock of green beans, carrots, celery, and cherry tomatoes.

Salsa Fresca

With the beautiful salsa spices we have from Penzey’s, I’ll turn the tomato, onion, garlic, hot peppers, and any leftover corn into a fresh salsa.

Blueberry Peach Buckle

The peaches are a little underripe; when they are ready, I’ll make a pair of blueberry peach buckles to share with friends. One will be for dessert with dinner guests on Saturday, and the other will be for the casting team at one of the theater companies Clay works with for their season general auditions on Sunday.

Baked Treats

I’ve spent this afternoon making cakes which will serve for tonight’s dessert with the plums. In addition to that and the buckles we’ll make a loaf of banana bread for breakfast toast at mid-week (when the bananas have ripened), and if we have any other fruit left by Saturday morning I’ll turn all of it into a freeform tart.

And suddenly it seems that we’ve made short work of the overwhelming bounty we were struggling to put away a few hours ago!

This garlic is so delicate…

Simpaug Farms CSA: Week Eight

“Man At The Wheel” statue within the Gloucester Fisherman’s Memorial

Clay and I are on vacation, taking a week to visit and explore* Gloucester, Massachusetts and the Cape Ann environs with my parents. We’ve rented a gorgeous little house near Stage Fort Park, and are enjoying the salty air between thunderstorms and patches of dense fog. The sun is valiantly trying to burn off the haze this morning, so I’m hopeful that the garden will dry out by mid-afternoon.

Since this is a driving trip, the fabulous team at Simpaug Farms arranged a swap on our CSA share; we arranged to pick up our bounty at a Saturday Farmer’s Market in northern Connecticut, on our way here over the weekend. The team in Ellington had boxed all of our beautiful vegetables and helped us move each selection into produce bags for the cooler or crate of food in the car. Then we arrived at the beach with a week’s worth of produce!

I didn’t bring the kitchen scale on vacation, and didn’t photograph the individual items this week, but do have a catalogue compiled from memory.

What’s In The Week Eight Share:

Vegetables

  • Summer Squash, 3
  • Pattypan Squash, 1
  • Barbarella Eggplant, 1
  • Savoy Cabbage, 1
  • Slicing Cucumber, 1
  • Slicing Tomatoes, 3
  • Roma Tomatoes, 3
  • Cherry Tomatoes, quart basket
  • Swiss Chard, 1 bunch
  • Bell Peppers, 3
  • Bull Horn Peppers, 3
  • Jalapeno Peppers, 2
  • Carrots with their tops, 1 bunch
  • Red Onions, 3
  • Garlic, 1 bulb
  • Savory, 1 bunch

Other

  • Eggs – one dozen

What To Make With This Week’s Share

My Dad is on a medically restricted diet, so many of the squash-breads I make every weekend are off-limits this week. We supplemented this week’s share with a few remnants from last week (2 bell peppers, a head of garlic) and some items from the market (a bag of lemons and limes, a bunch of celery, a gigantic sweet potato, a quart of blueberries and a cute little watermelon), and have been enjoying our culinary adventures.

  • On Sunday morning, we made a breakfast of omelettes stuffed with sauteed pepper, onion, garlic, chard, and cherry tomatoes.
  • For Sunday dinner we picked up a quart of chowder from Roy Moore’s Lobster Shack, then grilled some chicken and served it over a gigantic salad alongside.
  • Last night, Clay improvised a stuffed pepper dish from the leftover Chinese and Japanese take-away we ordered on Saturday night; a variety of meats and veggies were mixed into fried rice, stuffed into hollowed out bell peppers, and topped with minced carrot greens and crumbled flatbread crackers. It was delicious.
  • Tonight we’re going to attempt making sweet potato gnocchi and serving it with the fantastic pasta sauce we made a couple of weeks ago.

If the weather continues to be stormy I’ll likely make a ratatouille of the eggplant, squashes, and remaining peppers, but if the sun decides to come out and play, all bets are off.

Rockport Harbor photographed from Tuna Wharf (behind Roy Moore’s)

Simpaug Farms CSA: Weeks Six and Seven

The busiest six days of the summer have come and gone: Clay opened and closed three different musicals in two different states this week, and attended a concert performance of songs from another of his musicals-in-progress last night. Last Sunday morning we unpacked last week’s CSA share into the refrigerator, but other than peanut butter sandwiches and mugs of coffee and tea we haven’t prepared a morsel of food at home since. (We’ve enjoyed a dozen meals with friends and colleagues, instead, which is its own special treat.)

Now that the public portion of his work is done, Clay gets to take it easy this week and finish documenting his work from home. I’m still in the urgency zone, racing to finish a few big work projects by Thursday, but today is our beautiful, brief respite from the outside world, and I’m relishing the time spent unboxing the Week Seven share, unpacking last week’s produce from the fridge, and cooking up all sorts of fabulousness.

Basil and Chard

We received small bunches of basil last week and today, and with some careful changing of the water in the jar, I’ve been able to make almost all of it last. Combining these luscious leaves with the few stragglers in my herb garden, some fresh parmesan cheese, and toasted pine nuts will yield a few teaspoons of pesto… but if we supplement the basil with the gorgeous, tender leaves of swiss chard that are also in today’s box, we’ll have enough pesto for a small jar. I love using pesto to dress pasta salad or as a layer on homemade pizza.

Eggplant, Squash, and Zucchini

Clay has been waxing poetic over the eggplant and squash all week, talking through sorts of possibilities for cooking them. I dream of slicing, seeding, and grilling them, then chopping them for a quick ratatouille – but it’s likely he will overrule me. Stay tuned…

Peppers

I spent two weeks in Budapest several years ago, and ate many, many versions of Paprika Chicken – both because I like it, and because “Paprikás Csirke” is easily recognizable on menus that don’t include English translations. One of my favorite plates was served with blackened tiny potatoes at a street-side cafe on the Pest side of the city; as best as I could tell from a phrasebook-assisted conversation with the waiter, the paprika roux was thickened with a puree of roasted spicy and sweet peppers.

I’m going to try to convince Clay to recreate the dish for me for dinner this week, from that hazy description and this cornucopia of bell, horn, and banana peppers.

Cabbage

I adore cabbage, and have long been enamored with the idea of making my own sauerkraut. After that trip to Hungary, I bought an antique pickling crock and spent several years trying to ferment my own vegetables. It turns out that our kitchen has the wrong climate for producing edible, naturally fermented foods so I sold the crock, have been buying our kraut already sauered, and have stuck to more simple methods of preparing cabbage.

This week, I’m thinking that the small head of green savoy cabbage could be a great accompaniment to Paprikás Csirke if it’s grilled and dressed with something a little sweet and a little salty. And the larger head of savoy and the small head of red cabbage could be shredded and mixed with carrots, pea shoots, and peanut sauce  – wouldn’t that be deliciously fresh under a Szechuan beef stir-fry, instead of rice or noodles?

Red Onions

In this week’s newsletter, Lorraine of Simpaug Farms called these “bunching onions”. I can’t eat any alliums raw, but I love red onions when they are gently sauteed and then caramelized to bring out their sweetness.

Sweet Berry Tomatoes

And these luscious little bites of sunshine – the very best thing about summer – will be eaten right out of this bowl, a handful at a time.

Here’s to another week of excellent meals!

How To Make The Most Delicious Summer Pasta

I don’t have a photo of the finished plate, because I do not have that much willpower.

I love watching food game shows; when people who have staked their reputation on cooking well are challenged to up their game in a public setting, they layer ingredients and flavors and techniques in ways I can’t even imagine. One of the specific things I’ve noticed lately is the tendency to layer sauces: one to dress the bottom of the plate, a second atop the entrée, and a third on the accompaniment. And that new way of thinking inspired the most amazing pasta dish I’ve eaten this year.

First, grill some vegetables.

Sift your CSA share or home garden harvest and pull out three summer onions, a head of new garlic, and six gorgeous peppers. Wrap the garlic in a foil packet, and toss all of the veggies onto the grill. Turn as needed, and when the peppers are cooked through and the onions have some char marks, remove them all to a bowl and head inside to your range. (Unless you have a fabulous outdoor cooktop, in which case you can just move along your gorgeous outdoor kitchen and keep working. But don’t tell me; I’m working to curb my envy.)

Second, make the pasta and a lemon butter sauce.

Throw the fettuccine in a pot of salted boiling water, and toss four tablespoons of butter into a skillet over medium heat. When the butter melts, add a peeled, whole clove of garlic, three gluts of chicken stock or white wine, and the zest and juice of a large, ripe lemon. Simmer, whisking regularly, for 7 to 10 minutes until the sauce thickens, beautifully emulsified and fragrant. Discard the garlic, then toss your drained pasta into the sauce, turning it to coat. Your pasta will be glossy and beautiful, and you will want to dive into it with your bare hands. Resist temptation!

Turn those grilled vegetables into a sauce of their very own.

Cut away the blackened edges of garlic, and squeeze four of the paste-consistency garlic cloves into another skillet with a tablespoon of olive oil. Peel and seed two fist-sized peppers, and dice them and one of the onions, and add them to the skillet. Roughly chop three beautifully ripe tomatoes into the skillet; season liberally with salt, pepper, and herbs like basil, oregano, and marjoram. Cook over medium high heat, stirring frequently, just until the vegetable juices come together and bubble.

Prepare your plates.

Pull warm plates from your oven, and divide the lemony fettuccine between them. Spoon the vegetable sauce over the top liberally – you simply can’t be too heavy handed. If you can’t live without cheese on your pasta add a little freshly grated Parmesan – but keep it light so you don’t miss out on the silky texture of the buttered pasta.

Enjoy.

Sit at the table with your napkin readily at hand, and twirl the lemon-butter-soaked pasta through the glorious vegetables. Every bite tastes like a languid summer afternoon, bursting with the richness of fresh-from-the garden veggies and the velvety, sunshine-brightness of lemon.

Reserve the remaining grilled vegetables so you can make this again tomorrow, and the day after, and the day after. Sun-warmed tomatoes were made for this!

Simpaug Farms CSA: Week Five

Summertime… and the living will be easy in 19 days, when our beach vacation begins. Until then, we’re motoring along at full speed.

We’ve kept up quite well with the CSA, having used almost everything we’ve received to this point. The exceptions are cabbage and fennel – we just haven’t gotten around to work of processing them as I keep wishing to. That changes this week; my parents are coming back to town on Friday, so I’m planning a bit of a too-hot-for-frying at-home fish-and-chips supper; we will shave all of our fennel bulbs into a fragrant bed over which to grill a variety of lemon-thyme fish, and will turn the now four cabbages (two pointed, one red, and one savoy) into a giant batch of slaw. (We’ll eat some over the weekend, I’m sure, but will then send half of what remains home with Mom and Dad on Sunday.)

We received an additional bounty today, and somehow it seems easier to manage.

What’s In The Week Five Share:

Vegetables

  • Summer Squash, 36.5 ounces
  • Pickling Cucumbers, 13 ounces
  • Zucchini, 11 ounces
  • Peas, 9 ounces
  • Savoy Cabbage, 28 ounces
  • Rainbow Chard, 10 ounces
  • Fennel, 6 ounces
  • Assorted Peppers, 12 ounces
  • Summer Onions, 13 ounces
  • Cherry Tomatoes, 14.5 ounces
  • Rosemary, 1 ounce

Other

  • Eggs – one dozen

Once again, these are all “standard veggies” that are easy to store in a summer kitchen, so there has been very prep work required.

What To Make With This Week’s Share

Salted Sesame Quick Pickles

I turned our cucumbers into quick pickles yesterday afternoon, and they are divine.

Rosemary Oil

I grow my own rosemary, so don’t have need of fresh sprigs on this week’s menu. Instead, I tucked the clippings we received into a bottle, filled it with oil, and will allow it to steep in the pantry for a few months – it will make a perfect flavoring agent for autumn dishes. (Seriously; saute onion and butternut squash in this stuff before making a butternut-pumpkin pureed soup – it’s divine.)

Zucchini Bread

I turned the zucchini into another loaf of the bread I’ve made for the last few weeks, though I tested replacing 1/3 of a cup of all-purpose flour with an equal amount of cornmeal – since squash and corn go together. We’ll see how it turns out when I get to the office and take a bite for breakfast.

Fresh Pasta Saucy-Salad

With onions, peppers, and tomatoes – and a mess of garlic and basil from the pantry – I can’t refrain from making a glorious pasta dish. We’ll roast and skin the peppers, roast and smash the garlic, char the onions, rough chop the tomatoes, and toss it all together with the slightest hint of olive oil. Clay makes a fabulous butter-lemon sauce for fettuccine  – we’ll serve this saucy-salad alongside the pasta in the same bowl.

Squash-and-Greens Casserole

Over the weekend we made a terrific casserole of squash and kale with cumin, black pepper, and cheese. It was fantastic – so much so that we both ate every morsel from our plates. I’d like to try it again, but with a few variations: a cheese sauce rather than grated cheese and slightly smaller pieces of squash. We’ll make that on Saturday, to have with fabulous burgers.

That leaves me with fennel and cabbage (for which I’ve already identified a plan). peas, and eggs. The peas were husked and added, raw, to Clay’s lunchtime crudite container. We never have a problem using eggs – these have been used in bread batter, hard-boiled for take-along breakfasts, and will be Saturday brunch.

The Bonus Round

Back when I first decided to catalog this year’s adventure in a real way, I mentioned that one of the reasons we love our CSA is because spending money on vegetables far in advance saves us from the real-time market in the summer and leaves more room for little splurges. Today was all about those little splurges.

First, I bought the beautiful loaf of bread in the photo at the top of this post from the stand next to Simpaug at the Farmer’s Market this morning, Whole G Bakery. It’s a sesame semolina loaf, and has a stunning texture for toast with salted butter and a little drizzle of jam. For a week when doing “just one more thing” might send either or both of us to the looney bin, buying hand-made artisinal bread was a splurge worth every penny.

Second, I bought a gorgeous (and spendy) bouquet of basil. This has been a tough year for basil – very rainy weather with very high-temperature/high humidity days that yield overcast skies rather than full sun do not make for plump, fragrant basil leaves – so I anticipated an expensive and not-quite perfect treat. But with onions and tomatoes and peppers in the Share box, I couldn’t resist.

Third, I brought home almost a pound of pulled-this-morning fresh mozzarella from our local dairy.

So there will be caprese sandwiches on sesame bread in our lunchboxes tomorrow, and we will be savoring every little bite.

What’s your food plan for the week?