Packed with tomatoes, cucumbers, eggplant, watermelon, and peaches, this week's CSA box is about as summery as it gets. Not sure what to do with all those green peppers? Neither are we, but we'll be coming up with some ideas in a green pepper problem-solving post later this week, so stay tuned.
The Haul: cucumbers, fennel, tomatoes, baby watermelon, green bell pepper, green long peppers, zucchini, eggplant, yellow onions, donut peaches, blackberries.
The Menu Ideas:
Grilled Achiote-Rubbed Red Snapper [JBF]
Achiote is a combination of crushed annatto seeds, vinegar, salt, garlic, and spices, and can be found at Latin markets and some grocery stores. A simple sauté of fennel, summer squash, and onion completes the dish.
Peach-Glazed Pork Chops with Peach Salsa [Williams-Sonoma]
If you can resist eating all of your sweet, juicy donut peaches out of hand, add a few to a jalapeño-flecked salsa and serve with glazed pork chops.
Baba Ghanoush [PBS]
Grilling the eggplant imparts the same smoky flavor as charring it over the burner, but without the mess.
Feeling fancy? Try this crab-topped, chilled watermelon soup from JBF Award winner Marc Forgione.
Blackberry Sorbet [Joy of Baking]
To make this simple sorbet extra special, layer it in a tall parfait glass with scoops of good vanilla ice cream.