Tonight I consulted my blog because I remembered writing about burning my hands on hot peppers years ago. Since then, I've been good about wearing gloves when I cut chilies, but tonight David used the knife I'd used on the jalapenos to cut tomatoes--and then apparently touched his temple near his eye, as suggested by the burning he noticed moments later. It turns out the blog post wasn't that helpful; I'd already had David smear sour cream on the spot, and I don't think he was too inclined to add more condiments!
We're back in the height of CSA season. Friends here in HR are farmers, and we got in on their first attempt at a CSA. Because they're new to it, they're calling it the "Black Market CSA" and it's limited to only a few people. It started a bit slow, but has been great fun--and the past few weeks, has provided a TON of veggies. New (or at least newish) to me discoveries this year have included collard greens, bok choy, fresh fennel, fava beans, and rainbow chard. We've been eating the greens in two primary forms: earlier in the spring, cooked in homemade peanut sauce and served over brown rice; and recently, whizzed into green drinks with fresh and frozen fruit. David is a good sport about the latter; I haven't really relished them yet but choke them down because they're good for me.
I do, however, relish meals like the ones I made Monday and Tuesday nights:
mentioned here before) are one of my summer standbys, especially when we have a CSA. They're great for using up everything from squashes to sunchokes--I just grate/process the vegetables (squeezing out the excess liquid), and throw in a chopped onion, a binder of some sort (eggs, flax seed gel, and/or--as I had to last night--sour cream), something starchy (crumbs of crackers, bread, cereal, chips, etc.), cheese if I have it, and seasonings (including herbs). It's good fried or baked like a casserole.
I have more beets, heirloom tomatoes, and chilies to use. The first two will be easy; anyone have a good recipe for Anaheim peppers?