We’re halfway through our CSA, and things are looking quite good.

This week’s box seemed to bring lots of purple colored goodies. Here’s what we got:

Farmer's Market and CSA Series {Week 10} | Things I Made Today

Starting from the upper left:

  • Our first celery crop, which I’m thinking should make it’s way into a fresh gazpacho.
  • Some wild blackberries to munch on. We’ve got our own blackberry bush growing in the backyard that we hope will start producing, but in the meantime, these will do.
  • Yet again, a Japanese eggplant that I’ll use to make my mother’s amazing Asian eggplant salad recipe (it she’ll share it with me).
  • Wonderful little new potatoes. Let’s not go nuts but make a fresh potato salad to please the husband.
  • This. Heirloom. Tomato. Without a doubt, I’m making a burrata salad again. I rephotographed with last weeks bounty, check it out.
  • Purple beans! What to do, not sure, give me some ideas friends.
  • Red onions that we’ve already eaten with some Italian sausages.
  • And last but not least, Asian baby greens. I’ve never had these before but they have a very distinct and wonderful taste. I’m going to go simple and try this salad.

What are you guys cooking this week?

4 Comments

  • 08 / 12 / 14 / 11:47 am

    […] been getting so much of it that I’ve had to. There’s been the eggplant fries, the grilled version with […]

    writes Japanese Eggplant with Ginger and Scallions | Things I Made TodayReply
  • 08 / 15 / 14 / 9:37 am

    […] may also notice that my green beans are purple. This is just the variety that we received in our weekly delivery, but they taste exactly the same as regular green beans. In fact, when cooked for more than just a […]

    writes Mongolian Tofu and Green Beans with Rice | Things I Made TodayReply
  • 08 / 18 / 14 / 9:07 am

    […] While the base is tomatoes, the soup is also filled with radishes, tortilla chips, and hot sauce. Then topped with queso fresco for good measure. Of course, depending on the color of your tomatoes you may end up with a completely different looking soup, but this doesn’t matter. I find that tomatoes just on the verge of being overripe work best, and we’ve had plenty of those lately. […]

    writes Mexican-Style Gazpacho with Queso Fresco | Things I Made TodayReply
  • 01 / 12 / 22 / 3:44 pm

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    writes 3moderatelyReply

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