Week 19 in Review

The Score
The Eaters - 7.5     Compost - 1     Carry Over - 1.5
For another crazy summer week, we were able to get to everything on our meal plan, but still have some radishes, watermelon and basil left over.  Some of the lettuce (yet again... sigh) hit the compost, making me finally realize that we should trade one of the heads of lettuce out for something else when picking up the box.  For us it's been veggie consumption up, salad consumption down, and I'm just now realizing that's just fine!  After my not so great experience with the fried green tomatoes last week, I wasn't so sure how excited I was to have them in the box again.  That said, I've now completely changed my story.  The two recipes that I made with the green tomatoes were my/our favorites for the week.

The Best

• On the night he grilled fish, my husband decided to grill some of the previous week's zucchini and onions, and I asked him to also try grilling a couple of the green tomatoes.  The end result looked like this:

• I saved about 2/3 of the onions and the tomatoes, and used them to make the Green Tomato Salsa Verde the next day (yum!), which was used to make the chicken enchiladas, with a bit served fresh on top.  We all LOVED the whole dish, and I would make the salsa verde again in a heartbeat!

 Green Tomato Salsa Verde

Chicken Enchiladas

The Good

• Another favorite was the Green Tomato caprese recipe that I served warm with pasta.  This play on a checca dish was fabulous.

• The peach Grapefruit sauce (served over grilled fish) was a huge hit with the kids, and made for a beautiful plate.

The Rest

• The Swiss Chard artichoke dip was actually quite delicious, but the color was unappetizing and the consistency was a bit off.  I'd make it again, but would cut the sour cream, mayonnaise and Worcestershire sauce amounts in half. 

• Admittedly, I'm not a big coleslaw fan, though I was hopeful when I found the recipe for Hawaiian-style slaw.  The tropical flavors, however, didn't do much for anyone.  Too sweet, not very good.  

Week 16 in Review

The Score
Eaters - 8.5    Compost - 2.5 (ugh!)     Carry Over - 0

Not a banner week for executing against the plan.  Between the holiday weekend, and busy summer nights (full of more activities than I can keep up with, it seems), there were a couple of nights where the best laid meal plan just didn't come together.  By the time I got around to them, the sorrel and kale - which I didn't take steps to preserve very well in the fridge - were wilted and looking pretty sad.  I still do want to try the recipes that I found but never got made (grilled coconut kale, halibut with sorrel-tomato sauce), but here's the report out on what we did enjoy this past week.

The Best

• The 'red, white and blue' crisp was a big hit at a fourth of July potluck.  White peaches, along with Strawberries, Blackberries and blueberries made for a lovely purple goo by the time they were done cooking, but everyone appreciated the effort, and the flavors, in the crisp!

 

The Good

• My husband rotisseried a chicken, and glazed it with an improvised Grapefruit smoked paprika sauce.  Yum!
  

• I must admit, I was very skeptical about this Asian style Kohlrabi salad as it came together.  Individually the aromas of the ingredients just didn't seem to be working.  Once it was all tossed together, though, it was a completely different story.  For my first try at preparing kohlrabi, I was very pleased - and I'd definitely make this delicious salad again!

• Hard to go wrong with red white and blue french toast on the fourth.  Or, wait...  'American' toast?

 

• This lovely salad included seven ingredients from our CSA box (current and previous weeks): Lettuce, Celery, Cucumbers and Carrots; Zucchini and Sweet Onions, grilled; and a Green Garlic, mustard vinagrette.