If today's share had any sort of theme, I would call it: gazpacho.
1 lb onions
3 green peppers
2 bunches of basil
1 head of green leaf lettuce
2 large handfuls of mixed greens
1 head garlic
lots and lots of various kinds of tomatoes
One thing we did not get was any fruit. This week's share was meant to include nectarines (one of my favorites) but they ran out just as I arrived. Which, you know, sucked. They promised us a double share of fruit next week, but unfortunately we will not benefit from this, since we'll be in France. My coworker, Lindsay, however, will make out like a bandit.
Anyhow, since Nate was getting home late and the share was clearly oriented toward it, I made gazpacho -- one of my all-time favorite summer meals, and one of Nate's least favorite. Gazpacho -- or, "liquid salad" as many boring and reductive people like to call it -- is incredibly easy to make, which is a big plus. (Chop, puree, serve.) I used cucumbers, garlic, onions, peppers and some of the tomatoes (yumyum) -- in fact, this may have been one of the most wholly-share dinners we've had: all that wasn't from the farm was the lemon juice, olive oil, s&p and cumin. It was pretty delicious AND it made leftovers (none of which I'll have to share with Nate, so, hooray.)
To supplement, I also made some garlic and parsley fettucine (well, made in the sense that I boiled some premade noodles we bought) and sauteed them with garlic and olive oil.
Nate garnished it with some of the fresh basil. He has an eye for color, that one.
And after we had yogurt, as always. I'm starting to worry that we might be in a dessert rut. But yogurt is so delicious, it's hard to be upset.