Summer Bounty

In the early weeks of CSA delivery, I scoffed at the idea that each week's box was supposed to feed four adults for one week. Now I am beginning to see that point of view. But fortunately, this week's installment of produce has the potential to be preserved for future use.

Highlight of last week's cooking projects: I used the new potatoes to make hot German potato salad, with lots of bacon, garlic, and fresh thyme from the garden.

Zucchini: I got tons and tons of zucchini! Many, many pounds! I have three ideas for its consumption. First, I will make this ratatouille tart. I have had my eye on this recipe for a long time, and I have been itching to use my tart pan again after its debut success with the peach melba tart. Second, I will make these zucchini fritters. Third, I will make another zucchini-carrot bread (or two) and freeze some it.

Cucumber: I got tons of this, too. I am making gazpacho, using a combination of Alton Brown's version and Barefoot Contessa's version. I like mine spicy and chunky-style, with lots of garlic and basil. I imagine that some zucchini may find its way in, too. I am making gallons of gazpacho to freeze away for the winter.

Carrots: another huge bag, with a promise for another bag next week. I may make another batch of carrot dill soup, which should also freeze well. Some will go into the zucchini-carrot bread. I may need to browse the internet for other ideas.

Onions: I got about six medium-sized fresh onions. Many will go into the gazpacho.

Corn: Seven ears! I blanched them all last night and ate one ear. I haven't had fresh corn in a long time, owing to the low-carb lifestyle. I had forgotten how much I like it. Then I cut the rest of the kernels off the cobs and froze them.

Green beans: I got another big bag, in addition to half of a bag that I have from last week. I may blanch and freeze them. I'm just not sure what to do with them, other than make dilly beans. I'd like to make a large pot of vegetable soup, but I've got two soups in mind for this week already.

Lettuce head: a head of crunchy reddish leaves. I will see what looks good at the seafood counter to top it.

Garlic: Probably the whole head will go into the gazpacho.

Tomatoes: I got a deep purplish heirloom variety. I am thinking that it will be very nice in the ratatouille tart.

Oh yeah, and, um, I went to the farmers market today and got MORE produce. I am such a pig. But it's patty pan squash season, and I haven't gotten any from the CSA yet! If too much time passes, I will be unable to get ones this teeny and tender. I bought a pound of patty pans, which I will saute in butter and garlic.

And I bought a pound of young eggplant, for the ratatouille tart. If there is any leftover, (or if, as I suspect, I will get one from the CSA next week) I will make roasted eggplant marinara sauce and baba ghannouj.

In my defense, I did fight the temptation, successfully, to buy cauliflower at the market, even though they had both purple cauliflower and cheddar (bright orange) varieties. Maybe next week.....?

And thanks to friend Janet, I found a really neat cooking blog: 101 Cookbooks. On a first casual browse, I found cookies made from white bean puree and fudgy brownies made from black bean puree. It's almost as if this blogger is reading my mind. That weirdness and carb-swapping is just my sort of thing.