This morning was wonderful. First of all, the girls both slept until 8 a.m. 8 a.m.! It may as well have been noon. Not waking before sunrise for the first time in ages felt simply incredible. Secondly, today was our first pick up with Urbanna Farm’s fall CSA. Locally grown vegetables by familiar hands – we are quite blessed. The weather at the park was a perfectly cool 74° to welcome the first day of fall.
After greeting old friends and meeting new friends, I picked up the produce while J let the girls play at the playground. We came home with eggplant, patty pan squash, a few tomatoes, arugala, banana peppers, cucumber, bell peppers and a whopping 8 pounds of sweet potatoes. Aren’t they all beautiful?
Now my task for the remainder of the day is figuring out a menu that not just uses these goodies, but does so in a way that minimizes waste while maximizing the use of our very small fridge. I need to prioritize and plan to use the most perishable items sooner and save the more sturdy ones for later in the week (despite how badly I want to get my hands on that squash).
So, here’s the game plan.
Because I have a baguette that desperately needs to be used, tonight I’ll make bruschetta using the green peppers, some banana peppers, tomatoes and Kelsey D’s giardiniera. I’ll fix up a salad using the cucumber and radishes. Tomorrow, I’m planning to use the arugala for this green pizza recipe from Eating Well. I’m undecided on how to use the squash and sweet potatoes but have some tasty ideas in mind.
I’m completely baffled on what to do with the eggplant. In the past, I’ve tossed it in balsamic vinegar and oil and roasted it. It was good but with five eggplants to use, I think I need some versatility.
What your favorite eggplant recipe? Is it best grilled, fried or baked?