Vaguely left to right: parsley, carrots, beets, two heads of garlic, yellow zucchini, leeks, 4 cucumbers, basil, 2 quarts of green beans, bag of broccoli, curly kale, 2 quarts of new potatoes, 2 small cabbages and 2 bunches of mixed Asian greens
I also picked up a dozen eggs and two quarts of Flaming Fury peaches (love the name). Michigan peaches are still in their early days -- not as amazing as the Redhaven's that will come in later this season -- but I plan to cook with these.
- As mentioned, the cabbage is going to be transformed into sauerkraut (I'll probably head down to the Saturday market and get more).
- Roasted chicken thighs with peaches, ginger and basil served with rice and braised leeks
- Cucumbers will go into a jumbo batch of cucumber feta salad with toasted pita chips--it's more like a dip than a salad exactly and incredibly addictive.
- The carrots are amazing and I'll only eat them raw--anything else masks their delicate, almost minty flavor.
- Turkish zucchini pancakes with yogurt garlic sauce
- The broccoli, parsley and some garlic will go into this warm chickpea and broccoli salad.
- Thanks to last week's suggestion from Librarymama, some of the green beans and potatoes will go into a salade Nicoise.
- Blanched green beans and tofu will get mixed up with a SE Asian style dressing--lime, fish sauce, sugar, garlic, peanuts and copious quantities of basil, mint and cilantro.
- The beets will be roasted (see below) and probably gobbled straight from the pan.
- Brian is taking the kids to some train fest thingy this weekend so, I'll probably eat some of the vegetables he is less fond of while they are gone: the Asian greens in miso soup with tofu and the kale and beet tops in the basic garlic/hot pepper/lemon juice saute; I think the latter makes a terrific dinner with a hunk of crusty bread and some sort of strong cheese.
- An upside down peach cake--the cake base will probably be a yogurt cake. Not sure what recipe I'll use yet.
Roasted Cubed Beets
based on Melissa Clark's recipe
about 2 lbs of beets, peeled and cut into uniform-ish sized cubes
a good glug of olive oil
1/2 t kosher salt
1/2 t black pepper
1-2 T red wine vinegar
Preheat oven to 375.
Get out a sheet pan with sides, cover it in foil. Dump all your ingredients on it and toss until beets are nicely coated. Cover the pan with foil and roast 15-20 minutes, then remove the foil and continue to roast until tender inside and getting a little crusty on the edges (about another 15-20 minutes, depending on the size of your beet cubes.)