So, how is your weekend? My Sunday is winding down (waaaaaaah) and it is H-O-T out there! So I'm hiding in my air conditioned apartment, eating watermelon, drinking iced green tea, and generally trying to stretch out my last few hours before the week starts again. This week was apparently the week of abundant fruit at the CSA; a whole load of peaches, plums, and apples (Macintosh, I think). I'm not even kidding, the fruit weighed a whole lot more than the veggies this week, and the peaches and plums have almost displaced watermelon on my "most eaten" list. ALMOST.
And here are the veggies: beets, zucchini, yellow squash, collard greens, carrots, cucumber, radishes, turnips, basil, a huge bunch of parsley, and lettuce mix. I roasted the beets and have been eating them tossed with olive oil, a bit of lemon juice, and some goat cheese--delicious! And I used up the beet greens, too, in a big batch of jap chae.
Jap chae is a Korean dish of sweet potato noodles mixed with veggies and beef and flavored with sesame oil. I dispensed with the beef and used a mix of beet greens, carrots, zucchini, and yellow squash (and a few slices of fish cake). Quick, easy, tasty, and it used up a whole lot of veggies (yay!).
I turned one of the peaches and a couple of the plums into some galettes (or tarts, or whatever you want to call them). And actually it turned out to be two peaches that got used in the end, because I must admit, I couldn't resist, er, snacking as I was slicing.
I wanted to see how a cornmeal crust would go with the fruits, and while they are not the prettiest looking things ever, I think they match quite well. The plums are especially juicy! Next time, I've got to tweak the filling a bit, and add some flavoring (maybe nutmeg? A little bit of almond? Hm.).
So I've still got collard greens and a huge bunch of parsley. I think I may make chimichurri with the parsley (and freeze it), but I'm really not sure what to do with the collard greens....and egads, it's almost pick-up day again! Better get a move on!
P.S. Bonus picture from a dinner I had with my brother and a friend earlier this week at The Spotted Pig, super yummy ricotta gnudi.