Yikes! I missed a week. Got my veggies but didn’t have the time to pay a lot of attention to cooking or writing about them.
I think we made up for it this weekend, though. Spent some time at the beach with my mother, niece, and sister. My sister is a CSA maven. I brought the bag of veggies, she dug in and planned how we’d use them—well, most of them—this weekend.
We really didn’t get anything new this week. So here’s what we did - salad, salad, salad.
- Roasted Beet Salad - roasted the beets in parchment and then foil at 350 degrees for 45 minutes until fork tender. Then chilled them, cut them up and ate them with some herbs and a light vinaigrette.
- Green Salads - We had a salad every day for lunch with fresh greens, radicchio, cucumber, raw peas, and some of her fresh, homemade goat feta.
- Fresh Bean Salad - yellow and green beans and basil. Also, some artichokes and veggies which were not from the garden. Again, a light vinaigrette.
I’ve got some summer squash, fennel, and half a head of cabbage left. Tomorrow night I think I’ll make ratatouille. Have got to come up with something new for cabbage because I’ve got about a head and a half in the fridge.
For the fennel—I’m thinking carmelizing, like onions. I’m not sure yet what to serve with it but will come up with something. The fennel we get from the Garden are small. They are flat not the typical large bulb you see in the grocery store.
Tuesday will be here again in no time so I’ve got some cooking to do!
Carmelized Fennel & Onion Risotto. Wow! Baked in the oven. Easy and *muah*!