This week the goodies in the box from Eatwell Farm include:
Italian Large Leaf Basil
Red or Green Bell Peppers
Oh good, eggplant - there will be more eggplant parmesan - we just finished what was in the freezer. The hot peppers will be sliced in half, seeded and frozen for later use. The red and green bell peppers will be roasted and then placed in a bath of red wine vinegar, olive oil and sliced garlic. They will keep in the fridge for quite some time. The watermelon and other melons have been delicious as snacks and treats. If one turns out to be a cantaloupe type, I might even spring for some prosciutto to wrap around cold slices of melon. Potatoes will become a potato gratin to have with lamb chops, while the tomatillos will go into a salsa, frozen for use in the winter to make a chicken enchilada casserole. Some of the tomatoes and basil will make a great insalata caprese while the cherry tomatoes make it to a salad along with shady ladies cut up and tossed with olives, garlic, celery and feta cheese as a Greek salad. The summer squash will dress up a pasta dish cooked with garlic, anchovies and capers.