The Humbled Chef

CSA shares can be humbling. Every week I lose a little bit of control. While I've embraced the fact that I'm just not going to be choosing my produce each week, and that until I know what will be harvested, I don't know what I'm going to be cooking. . .I can't plan-- and a lot of what I do for a living is plan what is going to get cooked. As all of us who have chosen to cook seasonally, the challenge is to be flexible and creative with the food. Because, truly, there's only so much zucchini sauteed with garlic you can eat. And sometimes I feel overwhelmed and humbled by the zucchini.

Last week we got corn, potatoes, zucchini, garlic, tomatoes, beets and tomatoes.
This week, we are going to enjoy (I swear) more zucchini, carrots, cucumbers, tomatoes, garlic, cherry peppers, onion, kale and a dozen farm fresh eggs (have I mentioned how much I love fresh eggs?). And I bought a pint of grape tomatoes and some Brazilian eggplant at the farm stand with my farm credit.
This week's menus will include:

I. Crab Cakes (using the eggs, onion, garlic)

Coleslaw with Creamy Feta Dressing

Zucchini Cheese Biscuits

II. Oven Fried Chicken 

Corn Pudding

Simple Chopped Salad (Tomatoes, Cucumbers, Carrots, Zucchini)

III. Appetizer Night:

Pierogies (Cabbage, Zucchini, Onion)

BBQ Chicken Wings

Deviled Eggs 3-Ways

Bruschetta (Tomatoes, Garlic, Peppers)

Caprese Salad (Tomatoes, fresh Basil)

IV. Grilled Burgers or Steak

Zucchini Pickles

Corn on the Cob

I canned a batch of Zucchini Corn Relish today. At some point in the winter it will be a great reminder of summer flavors. Next canning session will be herb jellies.

Tomorrow I head up to New Hampshire to visit farms. When I come back, all of these recipes will be posted.

Happy Zucchini!