Another week, another rambling session by me. Running on fumes, I’m a little excited to head home to my own place this afternoon after almost a full week at the farm. Don’t get me wrong, it’s been a great two weeks of farm tours, but I’d be lying if I said I wasn’t ready to get back to a more normal schedule. Normal in the sense of being home 5-6 nights a week instead of 1. It’s all about perspective, I guess.
I am excited about getting home so I can cook my own meals and get back into my own routine once again. The shares this week will definitely help with that as I am super excited about a few of the items like cabbage, carrots, and the shishito peppers. Here’s my plan for the week:
Sweet Corn: A couple ears will be enjoyed with burgers or brats one night this week as I have company in town. With anything leftover, I always like to cut the corn off the cob and sauté it onions, peppers, zucchini, and any other vegetables I find in my fridge. It makes a great lunch or addition to just about any dinner.
Tomatoes: BLT’s please. Also, I plan on making a few different styles of bowls to enjoy throughout the week. Honestly, I eat probably 75% of my meals in bowl style, meaning I just add a bunch of things together in a bowl and eat it. Tomatoes will be great with some rice, beans, and chicken for a lunch or dinner this week.
Shishito Peppers: Tossed in some olive oil and cooked in a cast iron pan in the oven is my preferred way of cooking these peppers. I like them a bit blistered and served with a sweet chili sauce. If you’re not a fan of spice, I still encourage you to give these a try. They have a peppery taste and every once in a while, you’ll get one with a bit of heat, but overall, they are just a very flavorful pepper that is perfect for serving with burgers, chicken, or anything on the grill.
Eggplant: A vegetable that is either LOVED or HATED. I’m kind of indifferent to it, don’t love it, but definitely don’t hate it. Roasted and turned into Baba Ghanoush is likely what I will do with it this week as a time saver. I can then enjoy it as a dip with other vegetables like carrots, zucchini, and cucumbers for an afternoon snack. While I do enjoy Eggplant Parmesan, I don’t think I’ll have the time to put that together within the next few days.
Kale: Either a batch of kale chips or I’ll add it to the sweet corn sauté I make. Kale with the sweet corn sauté will be perfect for a bowl with some added chicken or fish for a super quick lunch or dinner this week.
Carrots: Sliced and prepped for the Mango, Ginger, Rice Bowl with Cabbage bowl I plan on making this week. I made this last night at the farm, but I need to eat this again. It was delicious and super easy to put together. I’ll likely roast the remaining carrots or enjoy them with the eggplant dip.
Green Cabbage: Shredded and put into bowls this week is how I’ll work my way through the cabbage. I find that if I cut it up as soon as I get home and store it in a Tupperware or Ziplock bag, I will eat it. If I leave it uncut, the head of cabbage will just sit there. I enjoyed some last night, and it was great. Mild and a perfect substitute for lettuce at this time of the season.
Green Peppers: Sliced and dipped in the eggplant dip and maybe some diced and added to scrambled eggs or the sweet corn sauté I make.
Red Onion: This onion will immediately be sliced and turned into a quick pickled red onion. I love to put these on top of sandwiches, salads, and even tacos. By pickling the onion, you take a bit of the pungent flavor away and they become delicious.
There you have it. Nothing super fancy, but meals don’t have to be fancy to be delicious. I hope you all have a great week and enjoy some time in the kitchen being creative with this week’s share.