Local Food, Made at Home Part 4

It seems that the more weeks that go by, the more lax I get in writing everything down. I think I'm two weeks behind again so we'll see how much I remember:

we got: eggs, blueberries, peaches, watermelon, onion, oregano, eggplant, lettuce, scallions, tomatoes, MORE summer squash, carrots, cucumbers, corn, potatoes, beet greens, onion, green beans

on the night that i last wrote, i made a caprese salad with the fresh tomato and some basil from my patio garden. Then made fresh pasta with pesto that I made earlier in the summer. The mozzarella and pasta I got from Capone's in union square, somerville. Capone himself recommended I get lemon linguine because it goes nicely with pesto, and he was right. Don't quit your day job, Mr Capone. I also like getting my mozzarella from Capone's because they sell Buffalo mozzarella. You can also get it at Whole Food, but, you know, he's right down the street. For dessert I made a peach cobbler from a recipe I found online. I think it was paula dean. It called for "self rising flour". did you know that this is just a mixture of flour, baking powder and salt? it is! so next time a recipe calls for "self rising flour" and you don't have any, chances are you can make your own.

i ate the rest of the peaches as a snack and the blueberries were use to make pancakes and on my cereal.

the corn was boiled and eaten along side some roasted kholrabi (from the prior week) and potatoes with rosemary. there was salmon in there too, but that was from alaska.

the rest of the corn and the summer squash were used in some veggie burritos and made another round of pico de gallo with the onion and scallions. i feel like this is a good way to use up some veggies you don't know what to do with.

the watermelon was eaten as a snack. obvi. my gf and i and my friend and i had two separate rounds of "how far can you spit the seed". i think i hit an umbrella from my patio, so that was pretty cool.

another night, i made melanzane al funghetto which is a dish i learned about when i was in italy. we would eat it for lunch with bread and cheese. the translation is something like... eggplant in a style of mushrooms". i found an example of it here after struggling with translating the italian http://www.happystove.com/recipe/80/Funghetto+Eggplants+%28Melanzane+al+Funghetto%29. my romance major gf with the italian mother was no help. i should have called julie mccoy. anyway... the major change that i made here was to add the fresh tomatoes. to go with the eggplant concoction, i got some fresh bread and locally made mozzarella (not as good as buffalo. just saying) from dave's fresh pasta near davis square. i must say it turned out really good. though it was a tad salty. i think i overdid the prep of salting the eggplant. so i traded bitter for salty. i guess i should have washed the salt off first or not gone crazy with the salt. meh. in addition to the eggplant, some more summer squash was grilled on my grill pan and some fresh cucumber cute up. LOVE fresh cucumber.

the rest of the cucumber and tomato, i ate for lunch just cut up and i made yet another round of burritos with carrots, corn and squash. maybe i should make some sort of casserole if i get more squash. just a thought. i'm kind of squashed out.

lastly, i made a 3 bean salad with the green beans and scallions (plus other non-local items). i haven't tasted it yet, but i'm sure it will taste like summer.

what i did finally taste were the pickles. SO GOOD! but apparently the magic seal wasn't really a "seal". i.e. i didn't properly do the whole sanitizing steps. but i'm not keeping it for years either. meh.

i have an overload of greens i don't know what to do with. radicchio or beet greens anyone?