liamsaunt

I love almost every fruit and vegetable, but I really detest green bell peppers. Red, yellow, orange, poblano are all fine, but green bell peppers taste awful and give me indigestion. I got a notice that there might be green bell peppers in my CSA box tomorrow. If there are, they are going straight to compost! I am also not a fan of swiss chard. All other leafy greens are good, but chard tastes like dirt to me. I'll eat it, but I won't be happy about it.

Yes, they are Lamb Weston brand. Crinkle is not my favorite cut, but I have gotten them as a substitution from my Instacart shopper at times when the store is out of shoestring or regular cut.

Oh, it is still tasty. I just have been craving cedar planked salmon and so I was grumpy 🙂 Last night, sandwich night. All different kinds to pick from. Burgers and hot dogs for the red meat eaters Proscuitto, brie, and fig jam for the non-burger eating meat eater Caprese for the mostly pescatarian eaters

Chopped salmon and eggplant stir fry. I really wish my fish share would stop giving me tail pieces of salmon. I have been wanting to make cedar planked salmon with a nice thick piece like they used to give me for weeks.

Steamed hake on kale, fregola "risotto"

Chicken shawarma

Fried chicken, macaroni and cheese, and perfectly ripe tomato

Well, Wegmans never charged me for the double order. Weird. Here is today's CSA share. Heirloom, beefsteak, roma, and cherry tomatoes, kale, yu choy, shishito peppers, hot wax peppers, Thai basil (I am very excited about this!) fairytale eggplant, some other kind of eggplant, summer squash, blush onions, green lettuce (only one head this week thankfully) and fresh garlic. I guess I am making ratatouille again.

I just had the strangest thing happen with my Wegman's delivery. When you place an online order, you can go back and add items to the order until your shopper starts to work on it. I have done this every time I have ordered with no issues. Last night, I added bananas to my order. This morning, I got the usual text that "Sara H" was working on the order. About 20 minutes I got another text that "Peter B" was working on the order. I figured it was a glitch (this has happened before) and did not give it another thought. Nope. "Sara H" dropped off my order with no bananas. About five minutes later, "Peter B" dropped off my order. All of the same food that "Sara H" dropped off, with the addition of bananas. Luckily it was not a huge order, and I will use all of the doubled items eventually. The extra chicken can go in the freezer. That said, coming up with a use for four bunches of cilantro and four bottles of buttermilk might prove a bit challenging. It will be interesting to see if I am charged twice. I would assume so, but who knows?

Fluffy dinner rolls Grilled chicken over salad using up various bits from my CSA box

Pasta with corn, bacon, basil and cream

Miso salmon with baby bok choy and eggplant

Yes, it is ramp butter. I made a few logs of it and froze it when I was getting ramps from my CSA. Last night, crispy fish sandwich with haddock from my fish share

Roasted cherry tomato tart, ratatouille, and grilled pork chops

I am planning on stir frying them with some baby bok choy and topping with seared salmon for dinner tomorrow night. We are slowly working through the lettuce! I found out this morning that my nephew's college is now 100% remote for the fall. He was supposed to head back next Monday. I'm not holding out much hope for my niece's college either. The decimation of my food budget continues...

I thought I would report back on the pork I asked about. I ended up cutting the rack into chops. I then followed a Cook's Country recipe that has you salt the pork and freeze for up to one hour. Then you coat the chops in butter seasoned with brown sugar and pepper and quickly grill. Once off the grill you top them with herb butter (I used ramp butter that I had in the freezer) and rest for five minutes before serving. I don't eat pork chops, but everyone in my house who does really liked them. They were reported to be very tender and medium rare. One more of these to go.

I have not posted my CSA box in a while. Here is what I got on Friday. Four (!) heads of lettuce, swiss chard (not my favorite, but I will think of something to do with it), beefsteak tomatoes, cherry tomatoes, fairytale eggplants, shisito peppers, poblano peppers, sweet lunchbox peppers, onions, garlic (hidden in this photo), cucumbers, and kohlrabi.

Sandwich night. My husband and nephew had a hot dog and a hamburger I opted for a BLT Not pictured, my sister's sweet potato-black bean burger and my niece's avocado toast.

Fridays are usually pizza and movie night at my house. Actually, since quarantine, every night has been movie night after dinner at my house. We have a jar with everyone's names in it and draw after breakfast. The person drawn gets to pick the movie. I kept the pizza pretty simple and old school last night. Extra cheese Pepperoni Cheese with pesto and tomato sauce mixed together The movie was old school too: Raiders of the Lost Ark.

@rotuts, I do have a Joule, but have only used it to pasteurize eggs (it was a gift, I have never been that interested in sous vide cooking but I am willing to try). I also have a grill. And yes, that is the meat he received. Any advice is appreciated!

I also have a question about pork ribs. In his latest order from Heritage Foods, my husband mistakenly received two pork 4-bone rib racks. They are marked country rib. This is one large piece of meat, not individual ribs like discussed above. I have never seen this cut before and am unsure how to cook it. Should I just break it down into individual ribs and then cook as described above? Should I cook it as one piece of meat? Pictures for reference. Thanks for any help!

Chicken tacos

The salmon is lightly cooked with ginger, cilantro, fish sauce, lemongrass, palm sugar, Thai basil and shallots. I don't measure, just add to taste. I put crushed peanuts on top for texture. Last night, I made a loaf of semolina rye bread and we ate it as zucchini melts with a kale salad that had pistachios and golden raisins in it.

I do not think it tastes like lobster, but the texture is similar. It is a very meaty textured fish. The only PITA about it is that you have to clean the membrane off before cooking it. This is easier to do the fresher it is. Luckily my monkfish had been caught the morning it was delivered to me so it was not too difficult to clean. I have had a hard time cleaning monkfish purchased at the fish counter. Last night, salmon larb

Miso glazed monkfish skewer with ginger rice and a yu choy-mushroom stir fry