E is for eggplant, P is for purple

Today’s CSA box, reveling in late summer, looks like the illustration for a children’s book about colors.

We have (clockwise from top left) sweet peppers, red onions, spicy peppers, radishes, zucchini, carrots, tomatoes and eggplant. The latter are cooking even as I type in a sauce for spaghetti alla Norma, since I won’t actually get to go to Sicily and eat it there. I’m drying the zukes (of course) and I’ll roast and skin the peppers when it’s not so hot. The radishes are actually too spicy for me this week.

I pureed the strawberries that were too ripe to last, and saved the other ones. The raspberries probably won’t be around after dinner, and I’ll try to make a salad tomorrow with the big German Striped tomato. The little Sungolds will go into guacamole with the equally tiny avocados I gleaned again Monday and this morning.

Bagged spinach, romaine, collards, bok choy and dandelion greens. I cooked the last two sets of greens with pork cracklings and garbanzos, so I’ll probably do that again, plus the stir fry with eggs and ginger. And another salad. I need to be much better about salads.

I wanted to try to leave the pears in Eulipia’s cooler, but i haven’t yet heard back about that. Soon I’ll be forced to can them.