Week Nine...

This week's CSA share consisted of tomatoes, green beans, some carrots, a medium eggplant, two ears of corn, garlic, and basil.

I know it's boring, but seeing as how I know this is going to be a very busy work week, I'm thinking of something pretty simple to use up as much of the vergetables as possible in one fell swoop - a vegetable sauce for pasta - kind of a souped-up marinara sauce (I'll probably have to hit up a local farmer's market to pick up enough tomatoes to make a sufficient amount of sauce)...

The bottom picture is a salad I made - from the CSA share, there are roasted onions and squash, garlic, and basil - the rest is local or store-bought... It's a salad of roasted vegetables (oven-roasted corn, pictured), cherry tomatoes, kidney beans, roasted poblano peppers, basil, a little lime juice, and oil with salt and pepper. Kind of a southwest-style salad, with basil in place of what might have been cilantro and/or scallions. I did learn one thing though - I bought some nice-looking poblano peppers, but they were a bit burled and buckled. Instead of roasting them whole to remove the skins, I cut them first and flattened them out to make them broil a bit easier. It may have been a good idea in theory, but it winds up burning the peppers on the edges, and causes you to waste a lot of the flesh of the peppers.