Without further suspense, here are the veggies from the past five weeks. FIVE WEEKS of PRODUCE, people!
(7/18) Ooh, this sweet corn got grilled right in its husk and turned into a mayo-y, spicy, tangy Mexican Street Corn. We also grilled up the peppers with goat cheese and made kebobs out of the onion. Lettuce went on vegan BLTs and other such sandwiches and sometimes was torn into big salads.
(7/25) Veggiepalooza. Tomatoes! Funky carrots! So many cucumbers!
(8/8) I sliced up these little eggplants along with some leftover summer squash, breaded them and baked 'em as part of an easy dinner for my mom and sister. The watermelon served as a perfect summer dessert. Cucumbers continued to be turned into pickles. Tomatillos miraculously became salsa verde one night while I was out and Chris was home. Those carrots were transformed into a favorite carrot slaw recipe with raisins, walnuts and coconut.
tomato jam. It didn't set as firmly as I'd like, but I still can't wait to tear into those jars. Tomato jam has become an unexpected new favorite of mine. I used the same Food in Jars recipe as last year, but this time it was even better because I've now met and learned from Marisa of Food in Jars! More about that soon :)