I’m getting three CSA boxes in a row – I get my normal every other from Tipi, August 7th & 21st, and last Thursday I got Rebekah’s from Vermont Valley. So, I’ve been trying to cook it all, and here’s what’s in the fridge:
- one last slice of corn & tomato pie
- a small container of collards with bacon – it’s the turquoise one, upper left
- a bigger dish of penne with roasted tomato sauce, and turkey sausage fried with fennel, onion, & red bell pepper
- A few hunks of garlic toast – it and the penne are from Friday dinner when the neighbors came over
- roasted green beans with shallots, grilled chicken pulled off the bones, 4 ears of grilled corn, and yellow squash casserole, all from Saturday dinner
- behind the penne, there’s a big bunch of broccolli, and lurking in the bins are two small cantaloups, a bag of salad (from Friday), carrots, celery, shallots, onion – actually the vegetable bins make me feel like I am succeeding in cooking all my vegetable bounty …
- In the basement there’re 11 ears of UN-cooked corn (I plan to cut off the cobs and freeze)
- In the fruit bowl there’re about 2 pounds of tomatoes (I’m debating if I should make this or or maybe this or another kind of tomato pie for brunch tomorrow, with the tomatoes sort of scalloped and topped with biscuit strips, from this book). And those three expensive peaches.
- In the freezer, there’s a half pan of blueberry ice cream sandwiches (I cooked the blueberry compote with lemon zest, but didn’t add extra lemon juice & zest to the ice cream), and in the fridge (behind the collards and in front of the peanut butter jar of granola) there’s a little container of leftover blueberry compote to eat with yogurt
Don’t think I’m going to have cook until next weekend, though – even if it means making Mark eat leftovers again next Thursday.
