city girl and fam eat veggies - CSA week 11

(but who's counting these weeks anyway?)



Over pots of boiling shredded cabbage leaves (oh, the stink), Jeff and I commented that we don't ever remember "putting up" any veggies from our last CSA. We couldn't even remember what we got - and now I've deleted the old newsletters from that year and recycled the paper copies.



Whatever we got, it wasn't memorable, and we certainly weren't eating it in December, like I'm sure we will be doing with CABBAGE (whether I like it or not!). It was fun to think, that in December, we will still have a freezer with local, organic, fresh frozen veggies.



The CSA is now into my favorite part of the summer veggies, the classic ones:





This week:



~ yukon gold potatoes (boiled to make smashed potatoes)

~ sweet corn (1/2 eat fresh, 1/2 freeze)

~ acorn squash (bake and put through kitchen-aid food mill, then freeze)

~ onions (eventually chopped and frozen)

~ sweet banana peppers (frozen again)

~ jalapeno peppers (and again)

~ tomatoes (regular and italian, to peel and freeze)

~ carrots

~ thai basil (spicy!)



yum, yum, yum! Last week was another eggplant and another cabbage, foods I get and just sigh; this week - all excitement and anticipation!



As soon as I saw those tomatoes yesterday, I knew what I needed to eat.

I made Jeff stop at the giant food warehouse (giant warehouse/giant food) on his way home from the gym, and pick up fresh mozzarella, so I could make this to go with supper:

and yes, I do happen to be 1/4 Italian,

(and very proud of that bit of Mediterranean mixed in with all the northern european!)