CantaloupeAlone

Its been a solid month since I've picked up my share due to vacation! I missed my vegetables, and when I returned the predictable cucumber, pepper, tomato, onion, kale, melon, and corn (would you believe its the first corn of the season for me?) combo were still waiting for me. Broccoli is here now too, a hint that cool weather is on its way, and different set of vegetables are growing. Ditmas Park CSA Week 12 7 large tomatoes 3 cucumbers 3 small zucchini 1 red onion 1 white onion 1 bunch kale 1 egg plant 1 bag wax beans 1 head broccoli 1 watermelon 2 peppers 4 ears of corn 6 eggs

After several above average weeks, I am happy to see a normal variety of food in normal amounts. Not that I don't love a challenge, and I have proudly seen very little go to waste. I am overjoyed to get a cantaloupe. This blog, so called Cantaloupe Alone, attracts lots of google searches for preposterous cantaloupe recipes. I often find "cantaloupe cookies," "(hot?)cantaloupe (rind?)pickles," "baked cantaloupe," "cantaloupe butter," and "cantaloupe broth." Search terms that have never ever crossed my mind as food I would ever eat. I was thinking in honor of these die hard searchers who are continually finding and probably being disappointed by my blog's lack of cantaloupe cookie recipes I would figure out some new cantaloupe recipes. Meta inspiration. But back to my CSA for right now. Ditmas Park CSA Week 8 10 medium and small tomatoes 2 onions 2 heads of garlic 1 bunch of basil 2 eggplants 1 bunch of kale 5 medium/small c...

Softened and flavored cabbage = dang good slaw Raw cabbage is fibrous (sometimes tough) and watery. Those two conditions add up to a crunchy food. Crunchy is fine in small amounts, but just try to chew and crunch your way through a 4 pound head of cabbage in a week. You will end up with a sore jaw, and maybe a headache. There are two ways to address this issue. 1) Use heat to soften/cook the cabbage. Using the stove is fully off limits. It's been over 95 degrees in my kitchen this summer. 2) Cut/grate/process the cabbage into bitty pieces. That's slaw for you folks! I swear by Bittman's recipe/technique of salting the cabbage to draw some of the water out, which further softens the cabbage. Once salted and squeezed of natural moisture the cabbage sucks up flavorful dressing. Let me be clear: the cabbage still has a little crunch, but has been humbled by the salting. Ooh that coleslaw is the perfect thing for topping burgers, tacos, sandwiches, and complements anyth...