Here is our second week haul (I know it's a little tardy but whatevs). Same as last week but with the addition of sweet peppers (bell and some other long skinny green thing) and acorn squash. I know! I was surprised to see a typical "winter vegetable" in a summer garden but apparently it's in the same squash family as zucchini and yellow (what we call crook-neck in Texas) squash.
We did the same things to the tomatoes and yellow squash that we did the first week (why mess with perfection, ya know?)
Zucchini- I made zucchini tots one evening to have with leftovers. It was enjoyed by everyone.
Sweet Peppers- I made a philly cheese steak stuffed pepper meal (and I used some onions that way as well)
Acorn Squash- I simply roasted it with salt, pepper, and olive oil. This was not as great as I feel it could've been. I will be researching different things to do with this before I try to make it again.
Potatoes- I used them in a French Potato salad that was vinegrette rather than mayo based (I hate mayo with the fire of a thousand suns)
Eggplant- I roasted them and then pureed them into a dip that we snacked on during the weekend. It went over really well but it was too salty (even for me, I love salt). That was because I substituted the tahini paste (because HELLO, it was too big and too expensive to only use about a tablespoon) with canned chickpeas and didn't adjust the salt content.
We again had leftover onions not because we don't like them but because E doesn't like the texture.
The cucumbers went bad before we could eat them but I did learn to refrigerate them (duh) to make them last longer. Also, some of the potatoes went bad as well and I couldn't figure out for the life of me why. Then I was cleaning up the kitchen and it hit me: the sink sprayer also sprays the bowl behind the sink which puts water in the slightly opened bag of potatoes which creates an environment rich for spoilage. Lesson learned!
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