CSA 2011 - The Goods Week Five

Not a super exciting* (or challenging) week on the CSA front. We're still pretty much spending what we normally would in groceries. Last year, with two extra items a week, we were always throwing something out. Now, we're always out of something. Lettuce. Onions. And it's just not enough veg for two people who eat a lot of veg. I don't know where the balance is.

This week we got both cucumbers...

and zucchini...

and it got exciting when I asked Sous Chef Brian to cut up cucumber into a green salad while I worked on a pasta salad. So yeah, now I have some cut up zucchini in the freezer.

We got two kinds of lettuce, red leaf and green.

And two small bulbs of fennel, with a lot of frond. I looked it up. I was like (in the Google) "fennel leaves" "fennel greens" and then yeah, "fronds."

And cippolini onions.

And eggs.

So I'm making a pasta salad, with grilled zucchini, frozen corn (yeah, I said it), beans, jalepeno and tomato, with a honey/lime/cilantro vinaigrette. And a simple green salad - lettuce, cucumber, celery, etc.

And I'll use some of the cucumber with tonight's falafel (this recipe). And the fennel is for white fennel pizza, which is awesome.

I'm also marinating up some carrot and daikon for banh mi, but that's not using any of this.

I'm ALWAYS looking for egg ideas. If I weren't so yolk-averse I'd make these scrambled eggs in shell. I'm a full dozen behind and I just haven't felt like facing an egg-based dish (frittata, quiche, strata, etc).

Also, any ideas on the fennel fronds? The interwebs say I can use them "as an herb" which is great and all, but any further guidance would be welcomed. I'm not really into anise flavor.

*not to worry, happy people. I have a very upbeat post planned for tomorrow.