Labor Day tradition dictates that we must rent a cabin with my family somewhere near a lake.
Usually its up in Door County—the Northern most point in Wisconsin—but this year we decided to stay a little closer to home and rented a cottage near Lake Wandawega, down the street from Camp Wandawega, which is basically a hipster’s wet dream in the middle of nowhere Wisconsin.
As is customary, we plan the meals ahead of time and divide up who brings up what, and then each of us brings twice what we’re responsible for and we run out of room in the refrigerator. Then we madly cook breakfast, lunch, and dinner and it turns out in fact it wasn’t that obscene—we somehow ate it all. We never speak of it again.
As for the CSA this week, here’s what we’re planning:
Tomatoes
- Tomato Balsamic Jam over Caramelized Shallot & Leek Biscuits with Sage Honey Butter | The Leek and the Carrot
- Everything Bagel Galettelettes with Tomatoes and Scallion Cream Cheese | my name is yeh
- Stewy Chickpeas with Tomatoes and Feta | Alexandra’s Kitchen
Bell Peppers
- Lasaagna Stuffed Bell Peppers | Naturally Ella
- Roasted Pepper Sauce | New York Times Recipes
- Roasted Pepper Tartine | New York Times Recipes
Cucumbers
- Chickpea and Zucchini Veggie Burgers | Sweetphi
- Salade Nicoise | Food52
- Mango Cucumber Chile Salad | Wisconsin From Scratch
Green Beans
- Mongolian Tofu and Green Beans with Rice
- Lemony Lentil Salad with Blistered Green Beans and Tonnato | Chocolate and Marrow
- Vietnamese Lamb and Green Bean Stir-Fry | Bowen Appetit
Kale
- Wild Rice with Kale, Sun Dried Tomatoes, and Gruyere
- Kale, Squash, and Quinoa Salad with Maple Citrus Dressing
- Creamy White Beans with Wilted Greens
Scallions
- Black and White Bean Salad with Tomatoes and Fresh Mozzarella
- Green Vegetable Rice Noodle Bowl
- Okonomiyaki, Savory Japanese Pancakes
Dill
Red Norland Potatoes
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