summer CSA, week 15

[cellio]

• 1 bulb fennel with fronds
• 2 bulbs garlic
• 1 honeydew
• 4 ears sweet corn
• 2 green bell peppers
• 8 mini peppers ("snack peppers") (yellow, red, orange)
• 4 bartlett pears
• 5 roma tomatoes
• 1 bunch red radishes with greens

Small share got: fennel, roma tomatoes, pears, corn, white potatoes, shallots, "semi-hot block peppers" (?).

I've roasted some of the past corn and made corn fritters with some (making kind of a mess of the "remove raw corn from ears" part). This week's email included a recipe (warning: site full of invasive ads and crap) for Caribbean boiled corn on the cob that I might try. The recipe fails to mention when to add the coconut milk, but I think it's implied by the series of photos.

I might make pasta with roasted fennel and lemon with the fennel.

Alongside the share I got a bag of Japanese eggplant (because I've never had that kind and I like eggplant). That'll be for me; Dani hates eggplant. I can have eggplant while he's having whatever I do with the green peppers, which I don't like. I'll roast some of the eggplant and I invite other suggestions. These are the long, skinny ones.

Comments

[minoanmiss]

I have never heard of that Caribbean corn dish. I wonder which islands it's from.

I have enjoyed those long Japanese eggplants sliced and stir fried with soy sauce and a bit of sweetness. The skin is tender enough to leave on, and helps the slices retain their shape.

[wolby]

Thanks for the fennel recipe! I'm always tempted by it (#grocerynerd) and never been sure what to do with it.

IME Japanese eggplant doesn't taste any different to other eggplants, but it does cook a little faste because the slices are by default smaller. I'm a fan.