This week, the CSA box had lots of tomatoes (hallelujah!). We also got something new: carrots! The flavor of fresh carrots is incredible, plus you get the greens. Those frilly tops are totally edible and I'm not a fan of wasting food, so I make sure to work them in when I get them. Here's everything I got in my box. Items are listed below, starting at the top and moving left to right.
- Green beans
- Assorted eggplant
- Assorted zucchini
- Yellow squash
- Assorted tomatoes
- Green bell peppers
I made a yummy summer veggie soup one night, using homemade chicken broth. The leeks, zucchini, yellow squash, a couple tomatoes, about half of the carrots, and all of the carrot greens went into the pot for a quick dinner. We ate it with some bread I picked up at the farmers' market.
Next up is one of my favorite summer recipes (we had this in Week 5 too). It's basically a huge pot of vegetables stewed in their own juices and finished with a basil puree. The recipe comes from Deborah Madison's Local Flavors cookbook. The green peppers, remaining carrots, and about half of the green beans were used in this, along with some other non-CSA veggies. Some of the basil was used for the basil puree (surprising, I know :D) and I topped our bowls with fried eggs.
We had those eggplant and tomato stacks I tried last week again this week. The hubby isn't a huge eggplant fan, so he also had some leftovers to round off his meal.
For pizza night, I actually switched things up from the tomato version I've been doing practically all summer long. Instead, I used a sweet pepper we got out of the garden that night and a little red onion. I topped the pizza with fresh basil and sauteed the rest of the green beans for our vegetable.
Did you know that carrot tops are edible? Share your answer in the comments below!