The summer CSA is coming to a close. Only three week’s left! This week we got:
- butternut squash
- bell peppers
- cherry tomatoes
- banana peppers
- sweet corn
- mustard greens
Supposedly this is the end of the sweet corn so I need to make the most of it. Maybe I’ll make a roasted corn salad? Peppers, banana peppers, tomatoes and zucchini are destined for a pasta saute. I’ll probably store the squash because it keeps really well. The mustard green present the biggest challenge. I haven’t found a way my husband really likes them. Last time I made an Ethiopian Beef and mustard green dish that wasn’t particularly well received.
Some possible options this time?
We’ll see what ends up inspiring me.