liamsaunt

That is what I did. Thank you for the suggestion! Here is this week's CSA box. My sister brought it out to the Cape for me, she is staying for the weekend (she lives with us at home so is in our quarantine pod). My Mom was really mad that my sister waited for the box to come before heading out--she wanted it haha!

I used this recipe, but without the dried shrimp (can't have crustaceans right now as my nephew is with us, his college is remote this semester) and no green beans, as I do not have any at the house. I used the juice of 1.5 limes to get the acid right. I also had to swap in brown sugar for the palm sugar--I have palm at home, but did not think to bring any to the Cape. Do you know what else I forgot to bring? Parmigiano Reggiano cheese! I am an idiot. I have a curbside grocery pickup scheduled for tomorrow and am getting some then. https://www.thaitable.com/thai/recipe/green-papaya-salad Tonight, linguini with clams

I boiled them and then cut in half and roasted in olive oil and salt. Tonight's Cape Cod dinner: Massachusetts bluefin tuna* sandwich with Thai chili sauce, kohlrabi tom sum thanks to an idea in the "food in a pandemic" thread. *Massachusetts bluefin tuna is considered a sustainable local choice. I am only mentioning this because in other areas of the country bluefin that swim in their waters is not considered sustainable, and I have gotten blowback on here in the past from people in other parts the country who may not realize that MA bluefin is fine to eat. The season ends in a couple of weeks, and I probably won't have it again, because it is so rich.

Yes, it is a dried blend. You mix it with lime zest and juice, soy sauce, and olive oil to make a marinade. It is really, really, good. It works on chicken too.

Grilled halibut in a special spice blend one of my friends on St. John makes...it is so good. Buy it... https://store.stjohnspice.com/products/Cruz-Bay-Grill-Rub.html salad, and olive oil roasted new potatoes from my CSA box that I brought to the Cape

Swordfish BLT. This recipe: https://cooking.nytimes.com/recipes/1019398-swordfish-blt?action=click&module=Global Search Recipe Card&pgType=search&rank=1 grilled bread

Yellowfin tuna burgers

I am on Cape Cod for the next month, so will be eating lots of seafood. Last night, I made a cold lobster roll A scallop roll And brown butter lobster rolls (with an extra scallop that would not fit in my roll) No picture of my nephew's hot dogs 🙂

I use a Canon D60. I don't spend a lot of time though. I have it mounted on a tripod in front of a light box that is set up in a small dining room that my husband and I used to use when we lived alone. Now that my sister and her kids live with us, we use the larger dining room. Since the lighting is the same every time, I don't have to mess with the settings on my camera. I just slide the plate in to the light box on my way to the other dining room and snap a quick picture. That said, the iPhone takes really good food photos too and I use that as well.

This week's CSA box: Not sure what I am going to do with the massive kohlrabi. The fennel will go into a seafood stew once I get to the Cape later today.

Orecchiette with corn, bacon and basil.

Sriracha-chili glazed salmon, smacked cucumbers, rice

Frisee salad with red onions and pistachios in a citrus vinaigrette Haddock puttanesca

Caprese

Pizza and movie night. Pepperoni: Mushroom Movie: Goonies

Cheese enchiladas, farmstead corn, lime rice

Here is this week’s box. Another dreaded green bell pepper, but other than that I am happy.

Curried chicken salad

Here is the info from my friend in Dennis. There are three food markets in town that offer curbside and/or delivery. Dennis Public Market (rte. 6A), Ring Brothers Market (rte. 134), and Rory's Market (rte. 28 in Dennisport). There are two farmer's markets in Dennis. Matt's Organic Gardens on Upper County Road on Fridays, and Bass River Farmers Market on Thursday and Saturdays. She also said most restaurants in town are offering curbside pickup and/or delivery. Hope that helps!

Wellfleet is one town closer to you than Truro, and they have a farmer's market every Wednesday from 8-12. Stop and Shop in Orleans offers curbside pickup for online orders. If you drink wine, Truro Vineyards offers curbside pickup with a 10% case discount. I like their dry rose and their sauvignon blanc. They are also offering tastings and food, but the time I went I felt it was too crowded to get our of my car. One idea for your birthday meal--though you will need to call first to be sure he is still doing it after Labor Day (he usually stays open through late October, but this year is just weird) -there is an outstanding restaurant in Wellfleet called Ceraldi. On Wednesdays and Saturdays the chef is offering curbside pickup for what he calls "seven sets." It is a seven course meal that he prepares in full. It comes cold with reheating instructions. All the food is in oven safe containers, so you don't even need pots and pans. He is extremely talented, and it would definitely make for a special dinner. If you click on the Outer Cape dining thread in the New England forum, you can see photos I have posted of meals there over the years. I have a friend who lives in Dennis year-round, so I will ask her for any other suggestions that might be right in town, and will get back to you.

Very easy! I just shredded the zucchini on a box grater (mine was big too--though not as big as yours!), and sautéed it in a little butter and adobo seasoning until it got a little crispy and tender. I just cut the eggplant into sticks, then did a flour coat, egg coat, and seasoned bread crumb coat. I slicked a pan with some olive oil and baked the sticks at 375 for 40 minutes, turning them once. The timing varies based on how big you cut your sticks. Once they are browned and crispy, they are done.

Cedar plank salmon, mustard roasted new potatoes, eggplant "fries" and shredded zucchini

What town are you staying in? A lot of the specialty shops are offering curbside pickup. I'm heading to Wellfleet for a month in 10 days or so.

Coconut curry cusk

Seared scallops over thin spaghetti with burst cherry tomatoes and basil