I thought I’d document what actually happened to last week’s box. I often have grand plans. And I am known for seldom making the same thing twice so we’re usually eating something we haven’t tried before.
But then real life intrudes and company comes and they’re not always interested in what I was planning to make. So last week’s Green Bean Curry and Herbed Squash Confit? They didn’t happen. But great news – there are more green beans in this week’s box (and they look like a different variety without those pesky strings!) and squash. So I’ll make those this week instead.
Last week? It was all about comfort food. The green beans were cooked with an onion and tomato and a tiny bit of cayenne until they were totally stewed and tender. The squash? It went into yet another squash casserole – all of the squash both yellow and green – with some leftover rice and a sauce flavored with onion and cheese. I had a bunch of green onions from a previous box so those got steamed with the squash (I always steam the squash before making the casserole – the more water you can cook out of the squash before you try baking it, the less water you’ll have in the finished dish). Between those two dishes, we had dinner.
The melons were just chopped up and devoured. That honeydew-type was amazing!
I turned plain yogurt into almost-Greek yogurt (upending the tub of yogurt into a sieve and draining off some of the liquid) and then added a minced clove of garlic and all the cucumbers, thinly sliced. (I cut the peel off those large cucumbers. That skin is just a little too tough for my taste.) And a diced tomato. And the remnants of a pint of Sungold tomatoes I had picked up at a farmers market. And some chopped mint from the garden.
The corn went into corn pops. I’m testing recipes for an AJC story on corn recipes from Brazil and frozen corn pops are a thing there. Also corn salad, creamed corn for grilled meats and corn pancakes. Look for those recipes in August.
The peppers? I confess. They’re still sitting on the counter.
What am I forgetting?
Love that there are more potatoes this week – and okra is in season. I’ll just cut those in half and sear them cut side down in a skillet. Sprinkled with a little coarse salt, that’s delicious eating. And I just tore out a recipe for a Yellow Squash Bundt cake. It was in Southern Living. It only calls for 2 cups of grated squash so perhaps there’s enough to make both the cake and last week’s Squash Confit. We’ll see!
I think I need to make some corn bread.