This week’s CSA delivery
In this week’s box was more fruit and other yummy things.
(The list on my box said peaches, but aren’t peaches fuzzy? That’s why I think these are plums. Either plums or unfuzzy peaches. They’ll probably become cobbler, so it won’t matter.)
- yellow squash
- green beans
The green beans had some caked-on red clay (definitely local beans!), so I soaked them in some warm saltwater, rinsed them, dried them, and put them back in their bag. No scrubbing required.
- winter savory
- lemon verbena
- lime basil
I’m drinking a terrific cup of lemon verbena-lime basil tea right now. I steeped 4 crushed verbena leaves plus the top of one of the lime basil stems in 2 cups of boiling water for 5 minutes. It’s even a little strong. Next time, I’ll use 2 lemon verbena leaves and let it steep longer. I’m stingy with the verbena because it dries so perfectly. No rush using it.
The winter savory should be good for awhile, too. I’m planning on throwing some in the green beans and in fresh cowpeas I scored this weekend.
The lime basil must be seen to more quickly than the other two. I’m going to take Fran’s recommendation and add some to the yellow squash. I’m also planning a lemony shrimp dish tomorrow evening, and the lime basil should be dreamy with that. Whatever’s left will make more tea!
- beautiful lettuce!
I’m headed out to supper tonight, and Chris and James are staying in and feasting on two stuffed pork chops (Thanks, Lucy!) and a salad made with this week’s beautiful lettuce and sliced tomatoes. It’s not 4th & Swift, but I think they’ll be happy.
- ribeye steak!
- spice rub
Wow! Ribeye – what a treat! I’ve never cooked ribeye before, but a little googling points to pan searing it and then cooking it on a lower heat. Sounds simple and delicious! Maybe use the spice rub on it, too. Don’t think I’ll get to it this week, so in the freezer it goes. But not for long.
I also ordered a few things from the online store.
Watercress is a pain to deal with, but I like the taste. I’m going to chop it up and make a spread with cream cheese and a little bleu cheese and serve it on crackers for light lunches along with beautiful apples.
Things I learned last week
This eggplant recipe is great. Sour cream subs in for goat cheese just fine, and any fresh herbs will do. The honey part of the vinaigrette is not necessary when using Asian eggplant. In fact, I think it detracts a little bit.
Mini-peach/plum cobblers are a big hit. The recipe’s a snap once you’ve done it a couple of times, and I think the cobblers get even better after they’ve sat in the fridge a few days. Now that’s a winning recipe.
The homemade lye soap is doing nice things for my complexion.
Whole chickens take forever to defrost in the refrigerator. Overnight does not cut it.