Our CSA pick-up this week provided a very large head of fennel, three small - med kholrabi, one large yellow squash, a pint of yellow and red cherry tomatoes, a bunch of basil (yum!), 1-1/2 lbs yellow onions and 1-1/2 lbs purple potatoes.
And the CSA pick-of-the-week is ... purple potatoes! Actually she called them "blue" but they look pretty purple to me. I cut the tiniest one in half so you (and I) could have a peek.
I need to get back to meal planning (vacation threw that off a little bit) - my poor dear husband. He needs some sustenance after working all day! Haha. So, I'm going to look up fennel recipes - unless any of you have good ones! - and braise the kholrabi as a side.
As for my garden, it's several tomatoes ...
... and some sad lookin' corn vs. the heat.
Pretty sure it's not gonna make it. But, we'll see.
And, finally, the recipe I promised you last week for cabbage:
Japanese Ramen Noodle Salad
1-2 whole seasoned grilled chicken breasts (slivered)
2 T. sesame seeds
1/2 cup slivered almonds
1/2-1 head cabbage, finely shredded
2 green onions, chopped
1 pkg oriental-flavored Ramen noodles
1 T. sugar
1/2 c. oil
1 pkg seasoning from Ramen
1/2 t. pepper (or to taste)
3 T vinegar
sesame seeds and almonds in a 300 degree oven for 8-10 minutes or until
golden. Combine chicken, sesame seeds, almonds, cabbage, onions. Mix
dressing ingredients. Toss cabbage mixture with dressing and noodles
right before serving.