Week 10: pickup, etc.

This week's pickup included:
-beets
-tatsoi
-parsley
-green peppers
-eggplant
-zucchini
-potatoes
-yellow tomatoes

I made the tatsoi Thursday night and ate it along side some leftover cheese pizza. I briefly boiled it and then dressed with ginger, soy sauce, sriracha, and rice vinegar using this recipe, (I left out the sugar) and it was refreshing and delicious. I will definitely try this again, and perhaps with different greens as well. I had never heard of tatsoi prior to this, and am very much a fan now.

On Friday for lunch I was eating with a friend and we finished up the rest of last week's cherry tomatoes, eating them halves with some fresh mozzarella, basil, and balsamic. On Friday night we ate some of the yellow tomatoes as a snack with a bit of salt. They are the perfect level of ripeness, and have an amazing gardeny flavor. We also enjoyed many pickles for snacks.

Saturday night I had a few folks for over for dinner and made a slightly less fried version of eggplant parmesan. I used some store-bought pasta sauce, and ended up leaving out the basil since I didn't have any on hand. I didn't need nearly as many breadcrumbs as Mario seemed to think I would because they weren't sticking very well. It still turned out delicious, though, and I will be making this again. I also used some of the parsley in a mushroom and parsley salad. It was very fresh and summery.

Today for lunch I brought the remaining tomatoes and green peppers, and the rest of the mushroom salad.