In this week’s bag:
- rainbow swiss chard
- green peppers
- sweet corn
- pear tomatoes
- yellow banana peppers
- and a mystery green… maybe arugula?
This is a great week of produce! Friday morning when I finally got around to unpacking it, I was excited to try an apricot; I’ve never had a raw one before! The verdit: tastes like a peach! Sweet, juicy, and with a tiny pit in the middle, super easy to enjoy. It was a great pre-breakfast treat.
Because we already have three ears of corn in the fridge and a big zucchini left over from last week, I may attempt a fritter. The beau laughed at me because he thinks I’m making a zucchini fritter up; I’m shocked that he’s never had one! My best description was a “grated zucchini with a potato pancake texture.” That sounds about right, right? I’m going to add in some fresh corn to the mix and fry ’em up!
Now the swiss chard will either become a green in a stir fry OR I may attempt to recreate a dish that I made last month. On our George Foreman grill, I grilled up some red onion, zucchini and squash slices that had been lightly tossed in EVOO. I had quickly blanched the chard leaves in a pot of boiling water after de-veining them; this time I might skip that step to keep them a little more heartier. Once the veggies we done, I filled the leaves with the veggies and sprinkled on some shredded Daiya mozzarella cheese and fresh basil. I then rolled up the leaves, and put those on the grill to heat up and melt the cheese. They were AH-mazing! Not enough for a meal, but the perfect sized (and tasting) appetizer.
Tonight we are heading to Tanglewood for the Boston Symphony Orchestra (!) and I’m going to make a little summer salad to enjoy for dinner. It’ll consist of the corn, tomatoes, chickpeas, onion, fresh basil, lemon juice, and crumbled tofu. I also picked up a baguette today at the market with the hopes of making a roasted eggplant dip: eggplant, a red pepper, and onion roasted in the oven then blended until smooth. Smoked paprika and crushed red pepper will definitely be present. This is going to be the best picnic ever!
I’m sad to say that the Flower Scout is saying buenos noches for now to her weekly subscription. She’s going to continue making a few bouquets a week for special occasions and for her own home which will in return, give her more time to tend to her garden. Not going to lie, my heart sunk a little with this announcement but I can only support her decision, knowing that I’ll be able to request bouquets as the occasions arise. They really do brighten up our apartment and attitudes.
On a different note, I’m happy to report that the beau and I now have access to the internet at the apartment! Can I hear a whoop whoop?! Happy dance all around the place! That means the whole list of stories, experiences, questions and finds that I have running through my head will be shared soon! Happy Saturday and happy healthy eating! Cheers to being connected once again!