Wednesday, June 24, 2009


Not the most original or inspiring title ever, but, honestly, that was the cry of joy from Laura when she read over the packing list to this week's CSA box. We haven't had fresh Georgia blueberries in nine months.

The box also included beautiful green and purple Romano beans, that will go to my Mom's house tonight - a thank you for babysitting. She'll probably cook them in typical Southern style. If they were lingering, I'd either make a bean and tomato braise or perhaps soupe au pistou, a recipe from a recent Gourmet magazine. It's a summer soup featuring green beans, tomatoes, summer squash, potatoes and pasta.

And there's some beautiful summer squash, a fair portion, tender and ready for either the pistou or maybe the summer squash soup from Scott Peacock's Gift of Southern Cooking. I made squash casserole last week, and I loved it, but, amazingly, it's not a big hit with my family. I rarely casserole anything, so it's treated with deep suspicion a la maison. (that French just keeps slipping in.)


1. Two cukes to join the pair already in the crisper. I suspect a cucumber salad is in my future.

2. A pretty garnish portion of purple basil, including the flower. I can use the farmer's market basil to make pesto and use this basil on the top of the pasta. A blog-worthy picture, to be sure.

3. A lovely head of butter lettuce, my favorite. I rinsed and spun it dry, salad-ready.

4. A couple of sweet potatoes. These will keep, so I can amass a collection for a pie, or perhaps roast them to serve with a simple supper.

5. A purdy bunch of purple and white radishes. The greens were past their prime, so I lobbed them off, rinsed the roots and put them in a container of ice water. This is my proven method for prolonging the freshness of tender roots vegetables like radishes. I'm longing to try the braised radishes in Gourmet Cookbook, or perhaps in something like egg salad. I can't stop thinking about egg salad on whole wheat bread and finely chopped radishes are divine in egg salad.

The only miss this week was a slimy bunch of broccoli. Frankly, it looked like it was picked too late - the yellow buds were a dead giveaway. In the interest of reduce, reuse and recycle, I trimmed off the slimy buds for the compost pile and saved the stalks for some sort of stock or maybe in a cheesy broccoli soup or maybe slaw, we'll see.

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