Stone Soup Farm CSA: Week Sixteen

If you are like me, the first thing you will notice is the lack of tomatoes in this share. Le sigh... but! there are still tons of 'maters in the farmer's markets, so I'm not quite done with them yet. I bought a huge yellowy pink heirloom whose proper name escapes me now, but I munched on juicy slices of it over buttered sourdough toast all week for breakfast...

Ahem. As for what I did with this share, honestly I was so busy at school and with wedding stuff this week that we haven't had many right and proper dinners. I have seminar Tuesday nights and I snack early and often so I won't be hungry in class. Wednesday we made pate a choux in Baking class and I ate a whole lot of Dauphine Potatoes and Cream Puff Swans so never really ate dinner. I assisted at a recreational class - The Wines of Italy - at school Thursday night so I munched on caponata and prosciutto and cheeses (oh, scamorza, you are so delicious and fun to say!) instead of dinner. It is sort of funny how cooking school is giving me this weird eating habits.

Anyway, we ate the corn sauteed with chipotle powder and butter next to our huevos rancheros this morning, the lettuce and a few cucumbers in today's lunch salad. I used some purple basil in the dressing. The peppers got tucked into some curried apple chutney I canned with last weekend's bounty, and the garlic whizzed into the salsa verde I canned yesterday.  Tonight Adam's making quesadillas and I'll probably try roasting the green beans, which I've never done before. Delicata squash will be roasted and filled with rice and maybe sausage for tomorrow's dinner.

I know this isn't my most exciting CSA post of all time, but guys, our wedding is two weeks from tomorrow. We have 100 favors to wrap, a seating chart to finish, and Adam still doesn't have shoes to go with his suit. Seriously. I beg your forgiveness if posting is light until AFTER October 10th. Thanks, dudes.