Going to make this quick – in the midst of a reallllly nutty week!
This week, we got:
- Summer Squash
- Swiss Chard
- New Potatoes
A lot of these are repeats, so I won’t go into much detail, but a key new item here is the amaranth. Our CSA newsletter kindly told us it can be used in place of spinach in basically any recipe, which was helpful, since a quick search for this uncommon green yielded very few recipes!
Great to see the corn and new potatoes too.
This week, I made a few dishes to last us throughout the week. One was a Summer Corn Chowder with Bacon.
I simmered bacon, then sautéed onions, corn, potatoes and summer squash in the bacon drippings. Once softened, I added chicken stock, and simmered the soup for 20 minutes. Once the veggies were tender, I partially blended the soup using a hand blender (really, best invention ever), added cream and cayenne pepper. I seasoned with salt and pepper and served with the bacon sprinkled on top.
I also cooked an amaranth & bulgur gratin, and a summer vegetable curry with brown rice and raita.
Here are the recipes: