nothing exciting to report.
week 6: sweet corn, cucumbers, pattypan squash, green peppers, banana peppers.
sweet corn was grilled.
i tried making cucumber salsa. gross. that experiment will not be repeated.
i used 1/2 of a green pepper in spaghetti, and froze the other 1-1/2. someone suggested making stuffed green peppers, but my mother made them when i was a kid and i found them to be horrible. i’m not sure i can ever make them again. also, i’m usually not a fan of green peppers, but these from the farm have more taste than those from the grocery store, so i’m more likely to eat them raw, in a salad or just cut into strips.
the banana peppers are a mystery. they’re not really sweet, nor really spicy. i don’t know what to put them in.
week 7:Â eggs, squash, beets, cucumbers, green peppers, and banana peppers.
the cucumbers were put into the d.e.l.i.c.i.o.u.s. cucumber salad recipe Erin sent me. i threw it in the cooler for camping, which was a great choice.
beets were roasted, squash was grilled, green peppers were eaten raw, and the banana peppers are still sitting in the fridge.
my favorites are definitely sweet corn and beets. where are the tomatoes?! i can’t wait to do stuff with those.
the easiest salsa recipe in the world is this:
4-5 fresh tomatoes, chopped
4-5 cloves of garlic, chopped
1 yellow hot (your banana pepper would work), finely chopped
2 bunches of scallions, sliced (including the green part)
chopped roasted green chile (hatch if you can find it, else anaheims work well) to taste
splash of olive oil, splash of rice vinegar, salt & pepper to taste.
mix it all in a bowl and let it sit in the fridge for a little bit. Enjoy!