Tales from the CSA: Week 5

In this week's box:

2 cucumbers
2 yellow squash
1 zucchini
4 potatoes
1 sm bunch scallions
1 head Boston Bibb lettuce
1 head cabbage
small pile of green beans
6 little carrots
1 bag broccoli florets

Week 5 brings us another episode of "Chef Spouse is out of town."

Before he left, he sauteed the yellow squash and zucchini with ginger, garlic, soy, scallions, and sesame oil as a side dish.  Chef Spouse was displeased because the pan wasn't hot enough when the squash went it, so it steamed more than browning.  So make sure your pan is HOT!  It was served on the side of cornmeal-breaded, pan fried cod and okra sauteed with roasted red pepper and the scallions.

The broccoli, once again, was just eaten as a side dish, as were the green beans and potatoes.

Another taste test:  little CSA carrots versus regular grocery store (organic) carrots.  The CSA carrots are SO much sweeter.  They've been used, with the lettuce and cucumbers, in salads, and are a revelation in carroty goodness.

Speaking of cucumbers, I'm still working on the cucumber/mint/lime gin drink.  When I perfect the recipe, you'll be the first to know.

I'm hanging onto the other head of cabbage (which tends to have a pretty good shelf life anyway), because we want to do a repeat of last week's braised cabbage, replacing the duck fat with bacon fat, and that really requires two eaters - a full head of cabbage is a fair amount of cabbage.