All Red Potatoes: we've only used one, in the carrot soup. However, we have more plans this week that will use potatoes, so we'll make some progress on them.
Green Zucchini: mostly gone, with a couple we're still hanging on to. We put one in the vegetable gratin, and also made this really fun grilled zucchini bites appetizer that I would for sure recommend. We don't own a mandolin slicer or a grill, so we made the poor man's less-pretty version, but still: so good. When you put goat cheese, lime, and mint all into one item of food, you are speaking my language!
Gold Beets: poor beets. Got ignored again. I checked on them last Friday and they had to go. We still actually have the red beets from the week before, so I guess maybe the gold ones have a shorter fridge-life?
Purple Carrots: almost all used. Most of them went into the carrot soup mid-week. We've been munching on a few this week too.
Heirloom Tomatoes: gone! One was used in the tomato & eggplant galette, and we made the tomato peach salad again last week with the other.
Royal Burgundy Beans: gone! We spent the weekend with my in-laws in Pennsylvania, and I took the whole bag up with me so I could make this dish as a contribution to Saturday night's dinner. It's technically a recipe for green beans, but it was yummy with these too. It was well received, and bonus: now I know how to chop/use a fennel bulb!
green bean salad made with royal burgundy beans
Peaches: all gone! Mostly just eaten plain, and one was used for the tomato peach salad again.
Plums: LONG gone! Man, were these good. I love plums, and downed them two at a time.
Blackberries: also all gone. They were amazing. I don't always gravitate to blackberries because of their numerous large seeds, but these were so perfectly sweet and ripe that the seeds were totally worth it.
Chicken Breasts, Thighs, and Drumsticks: these particular cuts haven't been eaten yet. BUT, we did better this week with including some chicken in our meal plan. Firstly, we made some Old Bay roasted legs to have with dinner the night we ate the carrot soup. Yep, we've made lots of chicken with Old Bay this summer - it is a favorite and this is Baltimore, after all. Also, we took a whole bird with us to Pennsylvania and Steve's mom made a beer can chicken with it, which was SO GOOD. I cannot wait until the day when we have a grill, so I can learn to recreate this amazing-ness. And our freezer is looking slightly better after using both those things up.
Look at that beautiful bird!
Week 10 Links
Heirloom Tomato & Eggplant Galette
Stuffed Zucchini with Pesto Couscous
Summer Carrot Soup
So aside from the sad beet-neglect that I seem to be falling into week after week, I'm calling Week 10 an all-around success! We ate some really yummy meals, and made good use of the majority of our items. Onto Week 11!
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