Not only did we load up on okra once again (yay!), we’re starting to see a slight change in the other vegetables we’re getting from the farm, including eggplant. We think this is the season’s first batch of eggplant from the farm, which might give us the chance to make up Ratatouille one night. Of course, there’s that fresh sweet corn, too. Will that be plain corn-on-the-cob, or creamed corn? We’ll wait and see.
So, here’s what we received as our farm-fresh bounty this week:
- Sweet corn (3 ears)
- Bell peppers (3)
- Gold Potatoes (2 large)
- Okra (1 basket)
- Eggplant (3)
- Cucumbers (2)
- Roasted Chiles (1 bag) traded for more okra
- Tomatillos (1 basket) traded for more okra
So far, the only thing we’ve used was an eggplant to make Goat Cheese Tartlets with Eggplant, Sage, and Walnut Filling, which turned out very well.
Update August 21: Another eggplant went into eggplant sliders. The cucumbers and bell peppers we used as salads and toppings for sandwiches. One of the baskets of okra we fried up and ate, another went into a small batch of the Pan-Roasted Okra, Corn, and Tomatoes, and the last went into a batch of Corn and Okra Pudding which we’ll be posting soon, both of which had some of the corn, too. At least one potato, plus others from past shares went into a batch of Potatoes Gratin. It had been a long time since we made that and it was as good as ever.