This week has summer bounty written all over it:

• Arugula
• Baby Indian Eggplant
• Centercut Squash
• Green Romaine Lettuce
• Jalapeno Peppers
• Mixed Cornito Peppers
• Mixed Heirloom Tomatoes
• Rainbow Chard
• Green Beans

From a broken off piece I nibbled on, the arugula has tons of flavor. Salad, or maybe a quick sauté in melted butter. I don’t unbox and arrange my CSA solely for aesthetics. I check for squishy vegetables that need to be separated from the rest and for excess moisture.

Indian eggplant calls for an Indian curry! I’ll likely tackle this South Indian recipe: https://www.indianhealthyrecipes.com/brinjal-curry-recipe-vankaya-kura-recipe/

The author posts step by step photos in her recipes. She also included links to her eggplant+potato recipes.

It’s definitely too hot to use the oven, but I would like to use the rainbow chard in a galette. I’m surprised I haven’t shared this recipe yet as a vegetable galette is a go-to for me. It’s a lazy pie or a fancy pizza: sautéed vegetable + ricotta + pie crust. https://www.bonappetit.com/recipe/swiss-chard-and-mushroom-galette

The cornito peppers are very sweet, good for snacking or with the lettuce in salad.

These tomatoes look perfect for a tomato sandwich: a smear of mayo on soft bread, topped with a salted thick slice of tomato. Bonus points for a flaky salt, but any salt will suffice to bring out the flavors.

I was planning on making a large batch of fermented hot sauce, so I bought bulk mixed hot peppers from the CSA store. I forgot to expect jalapeños this week. Haven’t decided whether I’ll do a mixed hot sauce or separate them by type.