It’s not often that we get fresh nuts as part of our share, just once in a while, and this is one of those times, with a basket of fresh pistachios. Now, you’ve probably had the roasted and salted pistachios, and maybe you’ve even had the ones dyed red (remember those?), but fresh pistachios, there on the left, still have a skin surrounding the shell that must be peeled off. When they’re very fresh this is not too difficult, but as they dry a bit, that skin sometimes sticks like glue. Naturally, we peeled them as soon as we got home.
All together, our produce this week is:
- Black beans (1 bag)
- Roasted Bell peppers (1 bag)
- Summer squash (5)
- Basil (1 bag)
- Lemon cucumbers (4)
- Gold onions (2)
- Pistachios (1 basket)
- Red LaSoda potatoes (2)
Not bad, not bad at all. Let’s see what we’ll scratch up this week.
Update 25 September. The lemon cucumbers we sliced into wedges and used as dipping sticks for leftover rosemary bean dip we had made (recipe soon). The pistachios we roasted and just ate out of hand. Basil became pesto to use on pasta, and some summer squash and the roasted bell peppers went into a stri-fry over rice.