CSA Week 18: Leisure Days

This week we got: four ears of corn, a red onion, red bell peppers, roma and heirloom tomatoes, gold potatoes, popcorn, and chard.

CSA Week 18

So excited for the popcorn–we haven’t gotten it since early spring and the Amish stand at the farmer’s market has been out for a few weeks. I’ve been missing it when it’s time to settle in for a few episodes of Parks & Rec on a quiet night.

I ragged on Grey Poupon’s weird social media experiment when they referred to Labor Day as Leisure Day–after all, lots of people have to work, particularly in the food industry!–but this week I did not toil nor did I spin, so it’s appropriate enough for me. I had enough food leftover from the previous week that I didn’t bother cooking for a few days after our pickup. On Friday, I had some friends over for a low-key hangout, and we cooked a few low maintenance dishes: roasted potato wedges (a perennial favorite), a cheesy chard and tomato casserole similar to the one we liked so much in May, and muffins with the plums we slow-cooked and pureed last week. We used this recipe, adding a bunch of walnuts for bulk. The muffins turned slightly blue–perhaps because we didn’t peel all of the plums?–but they were lovely and spicy (again, with no spices added) and satisfying to eat.

On Saturday morning I packed the four ears of corn into a suitcase and went to visit family for a few days, during which time I didn’t worry about making or using up food. We did grill out for Labor Day at my request, since somehow my whole summer has passed without a good smoky cookout: the ears of corn went on the grill with their husks still on, and along with hamburgers and pineapple and bananas. But for the rest of the visit we enjoyed delicious meals out and easy meals in. Only my little nephew got homemade veggie dishes for every meal!

When I returned home, I still had chard casserole and some eggplant pasta from the previous week, so I felt no need to cook up the remaining tomatoes and potatoes. They’ll keep.

Meanwhile, if you were as astonished as I was about the two living sprouts inside my tomatoes last week, you might like to know that I returned from my trip to find two perky green sprouts in my mini-greenhouse. They are not the sprouts we extracted from the tomatoes–those dried up, coiled around the toothpicks I planted alongside them–but from the seeds that were entangled in the viviparous sprouts’ roots. Photos will follow if they continue to thrive!

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