Our CSA share this week consisted of a bunch of mustard greens, a bunch of parsley, four Asian eggplants, two regular eggplants, four peppers, a pint of yellow cherry tomatoes, two pounds regular red tomatoes (six tomatoes), twelve ears of corn (but gave away three), one pound of shell beans (might be cranberry limas) and four Zestar apples.
Zestar apples are tart and weirdly crunchy without being crisp. I like them very fresh, but I think they would quickly develop an unpleasant texture if stored. It’s a treat to get fruit from our CSA at all, though. When we have it, it’s because our vegetables-only farmer has traded produce with a fruit farmer neighbor.
The tomatoes were in mediocre condition. I had to toss one entirely. Another I had to cut off a quarter of it, but then the rest of it was very good. Rotten tomato smells awful, but it’s easy to know quickly if tomato needs to be tossed right into compost (or garbage disposal, or trash, depending on where you are). To keep the yuck from spreading, I dealt with the tomatoes right away. After cutting out the bad parts, I cut up the good parts into chunks and put them into a saucepan. I stewed them for 10 or 15 minutes (I wasn’t keeping track), then froze the chunks-in-juice. What was effectively 4 to 4 1/2 tomatoes yielded about 3 cups.
Today was cool enough, and the volume of veggies in our refrigerator was overwhelming enough, that I did a whole lot of freezing today.
- Peppers are the one vegetable that gets frozen without blanching! All four went into the freezer, some diced, some in strips.
- Mustard greens got the usual blanch-shock-freeze treatment.
- Eggplant gets steamed rather than boiled to blanch, and then their shocking water gets lemon juice added, according to Putting Food By. I cubed the two conventional eggplants, and made stir-fry slices of the four Asian eggplants.
- We boiled all nine ears of corn (4 minutes to prep for freezing). Four of them we ate. I cut the kernels off of the remaining five and froze them.
For our lunches today, I used up some leftover vegetables. I cut the kernels off the three (boiled) ears of corn left over from last week (when we were away), diced up the one remaining pepper from last week (which was looking decidedly sad), tossed in a can of black-eyed peas, seasoned with honey, cider vinegar, and Tabasco sauce, and microwaved it for a couple minutes.
There were still leftover vegetables to be used up at supper. I steamed the remaining Kentucky Wonder green beans. I sauteed up the shell beans in olive oil with garlic, basil, cumin, cayenne, and salt, adding the radish greens at the very end. We also ate some of the corn from this week, while it was still deliciously sweet, crisp, and tasting just like summer.
I went to the farmers market today intending to buy fruit for the week, since four apples last us two days if we ration ourselves. I found plums – not the red plums with red flesh we’d liked so much in Lake Placid, but purple plums with green flesh, labeled as “prune plums.” I bought a pound of them, which was thirteen. I also bought a pound and a quarter of tomatillos, a hot pepper, and a bunch of cilantro to make salsa. Most of the yellow cherry tomatoes will go into the salsa, too, because they’re not very flavorful (probably because of the rain – dryness pushed tomatoes to make sugars), and they’ll keep it a nice green-yellow salsa.