What happened to week 9? Because of the horrid spring and early summer weather, Parker Farm suspended delivery for a week, rather than deliver things that weren’t quite ripe yet. They used the time to plant more late-season produce and catch up around the farm. An extra week will be added on to the end of the season.
Missed week 10 because of vacation but awesome roommate Jenna went to pick it up and saved a few items in the fridge.
Here’s what’s cooking in the kitchen from week 11 and the last bits of week 10:
This week’s delivery (week 11) was a pound of green beans, three green tomatoes, turnip greens, yellow carrots, a bunch of arugula, and two green bell peppers.
A few of the yellow carrots got chopped up and added to a delicious potato salad from this cookbook, along with baby red potatoes, spring onions and some celery from last week’s share. The arugula has been an excellent sandwich stuffer and feeding my current obsession with veggie sandwiches. I got sick of salads but it’s been too hot to fire up the stove for all but the quickest of moments.
Some of the bell peppers from last week went into a tofu paneer, one of my all-time favorite quick dishes. Cut a block of firm or extra firm tofu into 3/4 inch blocks. In a large non-stick pan, add one TBSP of oil (or there about) and cook tofu until it’s golden on all sides. Add a handful of sliced onion and a handful of green pepper. (This step can be skipped if you don’t have them on hand or are on a tight budget for the week.) Cook pepper, onion and tofu for about 5 minutes or until onions become translucent and start to brown. Pour in one jar of your favorite malasa simmer sauce. Add half a bag of frozen peas and cook until everything is heated through. Serve with naan or on brown rice.
I found a good looking recipe online for a veggie stiryfry with green tomatoes, so I’m going to try that out on Sunday when the heat breaks.