I picked up the CSA for Week 10 on Tuesday. This week included eggplant, tomatoes, an onion, bell peppers, donut peaches, and yellow plums. I have tried eggplant in the past, but I have never developed a taste for it, so I gave all of it to my co-worker. I am planning on making fajitas with the other vegetables.
This week was hit or miss in the recipe department. Since I did not use all of the Hungarian peppers, I did not want them to go to waste. I mixed 1 cup ricotta, 1/4 cup parmesan, garlic, and oregano. I then cut the peppers in half, removed the seeds and stuffed the cheese mixture in the peppers. I baked them at 350F for 30 minutes. I was afraid that they would be too spicy, but baking them took away a lot of the kick. I shared them with my co-workers and they were a hit.
Even though it has been well over 90F this month, I have still been craving soup. I found a recipe that seemed promising. I adapted it so that I could use the kohlrabi and corn from last week’s CSA. I also used potatoes from my grandparent’s garden. My first mistake was not chopping the kohlrabi correctly. There were some rootier parts that I should have cut off because, even after boiling, they still did not soften up enough. My second mistake was not cooking the corn long enough. After boiling, I pureed the potatoes and kohlrabi, added them back into the pot, and then stirred in the corn. I simmered it for about 12 minutes, but that was not enough. The corn was still crunchy. The soup was okay, but it was not delicious. I added rosemary and garlic, but it definitely needed more flavor. Maybe sausage or something with a little kick would be good.