CSA Week 12

Wow - do we have tomatoes! The four pounds of red tomatoes we got in this week’s share have already been processed (minimally - the top of the core and blemishes cut out, otherwise whole) and are in the freezer. I plan to slice and eat the heirloom tomato as soon as possible since it is very ripe. Then I have a little over 3 pounds accumulation of the small multi-colored cherry tomatoes (I traded my poblano peppers for another 1.5 pounds!); they’ll be my snacks for the whole week; they taste good and I like the variety of their colors.

There are a lot of peppers too (even without the poplanos) - 5 snack peppers and a red bell pepper. They’ll be additions to salads and stir fries

I haven’t decided what I will do with the eggplant…maybe include it in a stir fry or cut it in wedges and roast it.  It was a different shape that the traditional eggplant - still the same deep purple color.

The spaghetti squash can be quite a treat….as a veggie ‘spaghetti’…as another ingredient in a stir fry…as a component of quiche or custard. I won’t have any trouble eat it up.

Fortunately the onions, garlic, and potatoes will keep just fine not in the refrigerator...because I have a watermelon taking up a lot of space right now!