Week 11: Rainbow Box

The Week 11 box was one of the most brilliantly colorful boxes of the summer, and also one of our favorites. We had purple eggplants, red onions and bright red fresno pepper, multicolored tomatoes and orange carrots. We also got an assortment of green peppers, tomatillos, corn, and a bright yellow melon. With only a few perishable items, we were able to relax about getting through everything in one week and focus on what we really wanted to do, which was eat as many tomatoes as possible.

Bacon, Mozzarella, and Tomato Sandwiches

We were craving BLTs, but we didn’t have lettuce. Andrew and I briefly conferred and determined that fresh mozzarella was a perfectly acceptable substitute for lettuce in a BLT. We spread olive oil on bread,  and then layered with mozzarella, bacon, halves cherry tomatoes, and a splash of balsamic vinegar.


CSA ingredients used: cherry tomatoes.

Other ingredients used: bacon, mozzarella cheese, bread, olive oil, balsamic vinegar.

Eggplant Stir-Fry

The next night, we made an eggplant stir-fry using the eggplant, the green bell pepper, and fresno peppers. This recipe came from Epicurious.

  1. Mix 3 TB fish sauce, 1 TB light soy sauce, 3/4 cup warm water, and 2 TB brown sugar and set aside (this is the sauce).
  2. Heat up the wok on the grill and throw in 2 TB of oil. Then add the eggplant slices and stir-fry until they begin to brown. Remove them from the wok.
  3. Next, add another TB oil to the wok and fry up the onions. Once they’re soft, remove them from the wok.
  4. Finally, add 3 TB of garlic and a few TB of chopped chiles (we used the fresno peppers we had). After 30 seconds, add a sliced green pepper and the onions back in. Then add the eggplant back in
  5. Pour in the sauce and add a handful of basil. To thicken the sauce, add 2 tsp of corn starch that’s been mixed with 4 TB cold water.

CSA ingredients used: eggplant, green bell pepper, fresno pepper

Other ingredients used: garlic, vegetable oil, red onions, basil, fish sauce, soy sauce, brown sugar.

Sauteed Corn with Cilantro, Chorizo, and Lime

I discovered this recipe last summer while searching for CSA-friendly meals to bring on our yearly cross-country road trip. It was really spectacularly delicious and insanely easy, so with a few ears of corn left to use up I decided to make it again. You take 4 ounces of the Spanish chorizo and saute it on olive oil in a pan until most of the fat has rendered, around 5 minutes. Then, add 4 cups of fresh corn and cook it in the chorizo fat until the corn has darkened. Finally, add 1/4 cup of cilantro and 1 TB lime juice.

The cilantro turned out to be not all that important
CSA ingredients used: corn

Other ingredients used: Spanish chorizo, lime, olive oil.

Pork Chops with Salsa Verde and Apples

I’ve developed a habit of typing various combinations of CSA vegetables into google when procrastinating on something else. It’s usually not very successful for actually yielding good recipes—there are vegetables that just shouldn’t be eaten in combination, and no amount of will make them taste good.  In this case, I typed “apple” and “tomatillo” into Google and discovered a recipe for pork chops that actually looked fairly delicious. The recipe came from Serious Eats. The source was reputable enough for Andrew to sign off on it.

  1. Make a rub for the pork chops of 1 1/2 TB coriander, 1 1/2 TB cumin, 2 tsp, 1/2 tsp black pepper. Add a few TB of oil and mush it all together, then rub it on the pork chops.
  2. Simmer 1/2 LB of fresh tomatillos in boiling water for 8 minutes. Let them cool.
  3. Peel and core 2 apples, and cut them into 1/4 inch cubes.
  4. Once the tomatillos are cooled, blitz them in a food processor along with 1/2 cup of cilantro, 1 clove of minced garlic, 1 tsp ground cumin, 1 TB fresh lime juice, 1 TB honey. The original recipe called for a teaspoon of chipotle chiles in adobo; we substituted a minced fresno pepper.
  5. Once everything is smooth, mix in the apple cubes to the tomatillo mixture.
  6. Sear the pork chops in olive oil for 3 minutes per side until they’re around 150 degrees. Let them cool for a few minutes, and then slather them in the apple tomatillo sauce.

CSA ingredients used: half of the tomatillos, apples, 1 fresno pepper.

Other ingredients used: cilantro, garlic, cumin, coriander, honey, lime juice.

Stir-Fried Cauliflower

Every week, there’s always one random vegetable leftover on Monday that needs to get used up, and it’s usually the one we’re the least excited about eating. In this case, I was completely convinced we had a leftover broccoli and decided to make the Thai Broccoli with Peanut Sauce stir fry (the recipe is here).

Unfortunately, we didn’t actually have a broccoli at all. We did, however, have a generous stock of cauliflowers that was not getting any smaller. Given that we were already pretty hungry, we decided to go ahead and make the stir-fry with cauliflower instead of broccoli (At least they are the same shape?).

We also didn’t have a red pepper so we used a green pepper instead. For a week that involved one of the most colorful boxes of the summer, we ended up with a very bland looking stir-fry.


The verdict was that it was actually pretty good. In the end, the cauliflower was fine, but the green pepper tasted a littler weird – go figure.

CSA ingredients used: cauliflower, green pepper

Other ingredients used: tofu, coconut milk, fish sauce, cilantro, brown sugar, rice.

Next: Pizzas and other circular things


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