Each week of the CSA is more exciting than the last! I suppose that is the nature of summer 😀
The produce this week included cherries, blueberries, golden plums, zucchini, yellow squash, kohlrabi, cucumber, romaine, parsley, kale, corn on the cob, eggs, and red basil (!!!):
Before this pickup, I didn’t even know that basil came in red! There was no mistaking this bunch — the aroma was quite pungent.
I immediately set to work processing the bounty. I roasted the zucchini, squash (plus some I still had from last week), and kohlrabi with the rest of last week’s garlic, mom’s herb-infused olive oil, sea salt, and balsamic vinegar until crispy:
I mixed in last week’s parsley and ended up with an excellent salad topper:
Joining the roasted veggies on top of the salad were a massaged CSA kale salad (raw kale leaves, balsamic vinegar, red wine vinegar, herb infused olive oil, sea salt, coriander, and mashed avocado), steamed kale stems, CSA romaine, balcony garden arugula, sunflower seeds, and garlic croutons left from my coworkers’ lunches last week.
And because soup is salad’s best friend, I also got some chilled corn and avocado soup going using this recipe. I shucked my five little CSA cobs and arranged them on a rack that I placed over the burner on my stove to simulate a grill:
I had a bite of this corn raw and could have eaten them all right then. It was so sweet!
I openly flamed the corn cobs …
… until the kernels got crispy …
… all the way around:
Then I sliced the kernels from their cobs:
I boiled four cups of water in a large pot and added the kernels, the bare cobs, and this crazy-spicy chile salsa (in place of the chile in the recipe):
I also tossed in the woody stems from the red basil for good measure and boiled/simmered until the broth had reduced by about a cup:
In the meantime, I prepared the garnish. The recipe involved cilantro oil, but I switched it to basil oil for obvious reasons. I chopped all of my red basil (about a cup) and immersion-blended it with sea salt and my mom’s herb-infused olive oil until it was as combined as it was going to get without an actual food processor.
When the broth was ready, I removed the empty cobs and the basil stems and added in a chopped avocado:
I used the immersion blender to puree the avocado and the corn soup until, again, it was as smooth as I could get it without a food processor. I mixed in another avocado’s worth of chunks for texture and then topped a serving with plain yogurt, the basil oil, garlic croutons, and a little sprig of balcony garden basil:
Mmmmmm, this meal was so gourmet yet satisfying and easy to prepare, and you know I made enough to last through my lunches all week long!
Which produce item at its seasonal peak right now makes you most excited?