CSA Week 3
I can’t believe I already picked up and cooked through my third CSA haul – the summer is flying! Despite the intense heat in New York, summer is still my favorite season. I would always choose the heat over the cold. I’m always freezing (and the air conditioning in my office doesn’t help!).
Here’s what I got this week:
- 3 green peppers
- 3 onions
- 1 round and one long cabbage head (baby and Chinese)
- 3 tomatoes
- Curly parsley
- 1 Tiny baby eggplant
- 1 cantaloupe
- 8 peaches
And here’s what I made…
This sweet and sour instant pot cabbage. I’m not going to lie guys, this was just okay. I’m not a huge cabbage fan, and since I didn’t want to make soup with it again this time, I searched around for a creative recipe. This one promised to convert cabbage haters into lovers, so I had to give it a try! To be fair, I did change a fair bit of the recipe, which may have impacted the dish:
- I used green cabbage instead of purple since it’s all I had on hand
- I didn’t measure my cabbage our perfectly, but I definitely used more than 6 cups. Since I couldn’t fit all the ingredients in my mini instant pot together, I ended up sautéing the cabbage a bit along with the onion to condense its size a bit. I think this made the final product a bit mushy.
I was craving pizza, but didn’t have many of the “traditional” pizza making ingredients, so I improvised a bit. I sautéed some onion and green pepper, then warmed up two Siete almond flour tortillas (use any tortilla, wrap, or pita you have on hand) in the oven until lightly browned. I then removed the “crusts” from the oven, covered them in a generous serving of Rao’s Marinara (my favorite) topped them with the onions and peppers, and then put them back in the oven to warm up the sauce and crisp up the tortillas a bit more.
My shortcut chicken fajitas – so easy and delicious!
I brought peaches to work for snacks most days, and Matt has still been happily snacking on this week’s carrots!
What are you making with your summer produce this week?