It probably comes as no surprise that here at the JBF offices, we like to talk about food—a lot. One of the topics we most often discuss is what we bought at the greenmarket or received in our weekly CSA box and what we’re planning on cooking with it. Sometimes even the most experienced cook needs a little inspiration, especially when faced with five pounds of rutabaga for the third week in a row. To bring that conversation to our readers, we’re launching a new series called Market Haul in which we’ll share a list of ingredients and the dishes we plan to make with them. We hope you’ll jump into the discussion with your own recipe ideas and ingredient challengesThe Haul: green beans, dill, Japanese eggplant, zucchini, yellow squash, cipollini onions, carrots, garlic, kohlrabi, Walla Walla onions, peaches, nectarines, blueberries
The Menu Ideas:
Kohlrabi with Mango, Lime Juice, and Cilantro [The Minimalist] A revelation: kohlrabi is addictive when cut into matchsticks and topped with a little lime juice.
Roasted Zucchini with Ricotta and Mint [Golden Earthworm Organic Farm] Turn this simple side into a main by tossing it with pasta.
Thai Curry with Eggplant and Green Beans [Diner's Journal] Spicy and substantial, this curry is great for clearing the fridge of veggies at the end of the week.
Chilled Zucchini Soup [JBF] Sometimes it’s just too hot to eat anything except cold soup.
Dill-Seed Bread [JBF] Made from a cottage cheese–enriched yeast dough, this dill-flecked bread is light and fragrant, especially right out of the oven.
Grand Marnier–Blueberry Ice Cream [JBF] So unexpected. So good.
Nectarine and Blackberry Cobbler [JBF] I’m going to make this with blueberries instead of blackberries, and perhaps a touch less sugar.
What would you make with this market haul? Any ideas for what to do with those cipollini onions?
