Paella from my cookbook, with a summer twist. I substituted peas and peppers with carrots and zucchini from my organic CSA share
Thanks to my participation in a CSA share this summer, I am literally up to my ears in fresh, locally grown organic produce. I can barely keep up with using it up! It's a fun conundrum, though. Instead of going to the market and choosing my veggies, I get a box of whatever is abundant and in season; it's kind of like homework – or "Iron Chef" on a smaller scale. The CSA veggies have been absolutely gorgeous: much more vibrant than I would find at the supermarket. I leave you with photos, rather than words.
Haricots verts et tomates from my cookbook, again, made from organic CSA share veggies
Caribbean-inspired Sloppy Joes, made with tempeh, peppers, mango, and flavored with tamarind.
Monster basil, which quickly became monster pesto
Last week's share: cucumber, carrots, beets, cherry tomatoes, potatoes, onion, yellow squash, green beens, and oregano [not pictured]
Previous share: basil, lettuce, chard, garlic, cucumbers, zucchini/yellow squash, tomatoes, beets and red potatoes
Look at that contrast...gorgeous