Wednesday, August 5, 2015

Cooking my way through my CSA share, Indian-style

I went to my farm yesterday and was overwhelmed -- in a good way. I am overwhelmed by the bounty of it all. Purple carrots, fennel, hot chilies, salad greens, tomatillos, tomatoes, eggplant, sweet onions, shiso leaf, an armful of flowers... And that's not even half of what's available. Canned 4 jars of tomatillo salsa verde last night, and will make more today just to eat now. Pickled some carrots with Moroccan spices, and made pickled beets, and canned the tomatoes from my garden that have accumulated on my counter. I have these jewel-filled jars piling high now, and it's making me feel very rich indeed.

Two recipes that take advantage of what's in season now.