In this week’s bag:
- white eggplant
- white lady peaches
- swiss chard
- heirloom tomato
- field greens
- walla walla onion
- honey dew donut peaches
Lately my schedule has been overwhelming: work until five at my day job and then work until seven at the store, five days a week. It’s tough getting out of work so late. I’m typically starving by then and Wednesday night was no exception. And because of this new schedule, the last thing I want to do when I get home is cook a fresh meal… but it’s the only thing I crave!
So, I dug through our Field Goods bag, took a look at what I had leftover from the previous week and got to work. I ended up chopping up the onion, the entire white eggplant, some leftover baby bella mushrooms and a whole FG tomato and just let it all cook down until the eggplant was nice and soft. I kept the seasonings simple with garlic, s&p, crushed red pepper and a splash of balsamic vinegar; tossed with mushroom and garlic orzo from the Farmer’s Market and topped with basil from the garden, it was a great, hearty dinner. Sorry no photograph, remember, I was starving!
No big plans with our bag this week, other than maybe finally trying to make zucchini fritters. I’d love to add some Indian spice to them to maybe mimic pakoras and find a good onion chutney to dunk them in; that is one food I do miss eating when dining out at Shalimar.
The peaches are already about half-way gone (they are so sweet and are the perfect snack throughout the day), the salad greens will become delicious salads, which leaves us with the swiss chard. It’ll honestly end up sliced in a stir fry which I don’t mind, adds plenty of color and texture.
I’ve got a busy day today and will then be heading to the mountains early tomorrow morning to hike my 31st peak. I’m getting so close to the end of this goal that I just wish I could take a week or two off from work and spend some time in the mountains. I didn’t take a summer vacation this year and may do just that in October.
Cheers to wishful thinking and active goals!