Two point five pounds (my half) of tomatoes last week? No problem! They were delicious on tomato sandwiches, BLTs, and in salads. Almost two more pounds this week? Bring it on.
Even without lettuce, they still make a great salad! I’ve been loving the combination of tomato, green pepper, banana pepper, red onion, and feta with my go-to salad dressing (super easy recipe below). So simple, yet so freaking good.
It was nice to see corn again this week too, and two melons (one with the vegetable share and one with the fruit share). Lucky for me, I got another yellow one!
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| Week 11 |
I donated two of the eggplants to one (or two) lucky person(s) in my office. I saved one for myself and still need to figure out what to do with it, and soon, as they don’t always last as long as some other types of veggies. The onions seem to be accumulating, but they will last for awhile. I also need to figure out what to do with a zucchini (from last week) and now a summer squash. I did find a zucchini muffin recipe that I want to try, but this week it’s been too hot to even think about turning on the oven.
Balsamic vinaigrette
1 part olive oil
1 part Dijon mustard
1 part balsamic vinegar
Salt and fresh ground pepper to taste
Have a great week…stay cool!
Kara Cooks and Eats 