Above is the produce that I picked up today at Fairview Gardens. This week we received a large head of lettuce, basil, tomatoes, cherry tomatoes, 2 cucumbers, green beans, edamame, potatoes, carrots, 2 melons and some plums. The edamame and the cherry tomatoes were new this week. Tonight for dinner I roasted a couple potatoes and some green beans with just some olive oil, salt and pepper.
I think I may use the cherry tomatoes for a pasta sauce this week. I've been reading a number of recipes for cherry tomato sauces — some for roasting the cherry tomatoes and some for sauteing the cherry tomatoes. They all sound good, so I guess I'll have to just pick a technique and hope that we get cherry tomatoes next week, so I can continue to experiment.
I won't even need a recipe for the edamame — just boil for a few minutes and then sprinkle with coarse salt and serve them as they do in the Japanese restaurants. Now, if we start getting edamame every week, then I'll branch out and start looking for some things to do with them. As much as I love green beans, I've had them for quite a few weeks in a row. I am getting bored, bored, bored. And I don't think you can sneak them into cake batter the way you can with zucchini. So, I am in search of new and interesting things to do with green beans. I may have to resort to pickling. I may have to resort to using a recipe of Emeril's. He has a Lemon Rosemary Pickled Green Bean recipe, that he uses for his Bloody Mary recipe, that looks pretty amazing. I am tempted.