Bob Terwilliger wrote:
> The latest box contained:
>
> 6 ears of "Aztec Blue" corn on the cob
> tomatoes: 1 bag of mixed heirlooms, 1 pint of red cherry, and 1 pint of
> "Sungold" cherry
> 3 small cucumbers
> 1 MONSTER zucchini and a small zucchini
> 4 beets
> 1 bunch (about 1 1/2 pounds) baby maroon carrots
> 2 pounds string beans
> 5 big chard leaves (with about a foot of stem on each one)
> 8 heads of garlic
> 1 casaba melon
> 1 bag of sunflower sprouts
> 1 basket of Black Mission figs
> 1 big bunch (about a pound) of Black Emerald grapes
> 1 Gala apple
> 6 Kelsey (green) plums and 10 El Dorado (purple-black) plums
>
> I was out of the kitchen for a few days after getting this stuff, so I
> haven't used up much of it. I ran a bunch of tomatoes through the food
> processor and then strained them through a coffee filter to get a clear pink
> liquid which I added to a mixture of Mexican crema, saffron, and big chunks
> of Bering Sea king crab. I had the figs as snacks, with a drizzle of cherry
> balsamic (tradizionale) vinegar. My house guests have eaten a couple of the
> plums and made inroads into the grapes, and I brought about six or seven
> plums to work with me tonight.
>
> I haven't found a chard preparation that I really like. Maybe I'll try it in
> a lamb curry. That's the most perishable of the produce I still have left,
> so I'll try to get on that soon.
>
> What do you do with just one apple, other than eat it out of hand? I guess I
> could make a couple mini-tarts. Are Gala apples good for cooking, or are
> they better raw? I could always put the apple into a Waldorf salad if Galas
> aren't good cooking apples.
>
> Bob
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Yes, the Gala apples are very good eating, raw. I wouldn't cook them.
You're going to be busy with all that produce. Enjoy!
Cheers, Nancree