This week’s share was on the intimidating side. I’ve only made eggplant once, and I’ve never worked with beets or Patty Pan squash (even though I have been picking them all summer). Add in a huge cabbage and I was headed to cookbooks and Google.
All that said, it’s a good line-up:
- Eggplant & Roasted Tomato Farro Salad (Love and Lemons)
- Stuffed Patty Pan Squash (Oh She Glows)
- Noodles with Spicy Cabbage and Pork (Mark Bittman’s The Food Matters Cookbook)
- Beets and Sweets Chips (Recipe TBD)
Nom nom nom. What are you eating this week?
Catherine Odson 