This is my third year in the Southside CSA and it’s always a highlight of my summer. This year I have a half veggie, half orchard, half eggs, and half (shared) berry. Officially, this share is mine alone, but I tend to cook for my roommate, my boyfriend, friends or coworkers often. The vegetables make up most of my lunches and dinners for the first week with a few things saved for the next (off) week. To keep from getting overwhelmed, I set up my berry share on the opposite week of my vegetable/fruit/egg share.
What a haul this week! Cilantro, basil, carrots, kale, leeks, beets, green peppers, zucchini, purple potatoes, corn, a dozen eggs, and two kinds of plums.
The potatoes, leeks, and eggs lent themselves easily to a big frittata combined with some herbs de provence and goat cheese. With a side of roasted kale, it made a perfect summer dinner.
For lunches to bring to work, I made a big raw, shredded beet and carrot salad, dressed with a lemon vinaigrette and topped with pumpkin seeds and goat cheese.
Last year I discovered this delicious recipe for corn tacos (http://smittenkitchen.com/2011/07/21/charred-corn-tacos-with-zucchini-radish-slaw/) and the sweet corn, cilantro, and zucchini we got this week made it a perfect week to make them again!
Whenever we get basil, I like to make a quick pesto that I can freeze in individual servings in ice cube trays for the winter.
Finally, I had some blackberries frozen from the berry share the week before and a coworker’s going away party that needed an afternoon treat. This blackberry coffee cake (http://southernfood.about.com/od/berries/r/r90620e.htm) was a hit and will definitely be added to my recipe book to make again!.