• The bountiful box

We’re going on week 6 of our Community Supported Agriculture (CSA) subscription with Pinckney’s Produce. This is my second season; we also did the spring/early summer. Overall, I’d say I’ve thoroughly enjoyed the CSA, mainly because it makes cooking a challenge — sometimes I win, sometimes I lose.

In the spring, we became adept at the game “hide the zucchini” (not what you’re thinking, perv). We made zucchini chocolate cake, zucchini bread, zucchini tomato sauce, and a bunch of other non-zucchini-tasting zucchini dishes. It stopped being fun after a while.

Now, the challenge seems to be what to do with all the banana peppers. I’ve got bushels of them. Every once in a while, I’ll cut one up for a salad or for a stir-fry, but generally, they’ve been collecting in my fridge for six weeks. I think I might try to pickle them.

Tonight, I had to use up some items left over from last week. I turned the watermelon into a watermelon-lime-tequila granita. And I sautéed limp zucchini and crookneck squash with some black garlic. The granita is still freezing and holds promise, but the veggie sauté was wholly unimpressive. Kinda gross, actually. Oh well, at least I can throw it away without feeling too guilty.

  • The wilted zucchini

Next on the agenda: eggplant. I’m running out of ideas for the big old purple beast. I’ve become adept at making the non-fried Frankies Spuntino version of eggplant marinara. It’s a favorite. I’ve made baba ghanoush, eggplant curry, eggplant tomato sauce, Sicilian caponata, and I’ve considered every eggplant recipe in La Cucina. But geez, what else is there!?

I’d rather just pretend the eggplant didn’t exist and play with the some exciting new items in today’s box like lettuce, acorn squash, and sweet potatoes.

  • Yum. Watermelon granita