Lots left unaccounted for from week two.
To start, all that eggplant. I decided to split it up; half went into an Italian pasta bake sort of thing along with a fair bit of the basil. The other half, I tried to incorporate into Vietnamese sugar cane shrimp. Unfortunately, the 50/50 shrimp/eggplant ratio made the resulting paste too soft to stick the sugar cane. Made quite respectable fritters, though.
I left the avocado too long, let it over-ripen and it got watery and bland. It took me a long time to realize that that was my fault and not just the natural state of Florida avocados. They can be good, but you've got a really short window of time you need to use them in. My mistake was putting the avocado in a paper bag with some bananas which accelerated the process rather more than I was counting on. I got to the bananas just in time, but the avocado went to waste.
I should mention the peppers, too. A couple went into the nachos the avocado was supposed to accompany and the others I'm saving to go with the okra. I don't think I've ever encountered jalepenos so fresh and crisp before. Very impressive.
As I just implied, I haven't used the okra yet. I'm sticking with the pickling plan, but held off in hopes of receiving some fresh dill this week. And, hey, some arrived just as I had hoped. I'll be setting them up today, I think.
And speaking of this week, let's take a look at what's newly arrived.
A rather better picture this week. Moving right under the florescent kitchen light and a tighter grouping on the square butcher block both helped quite a bit. You should be able to recognize most everything, I think.
The aforementioned dill is on the bottom mid-left. To the right is lemongrass, mostly stems I have no use for and very little of the actual good stuff. Maybe it's good for making a tea? To the left is a big bag of rosemary, sage, thyme and oregano. Along with all the leftover herbs from the last two weeks (which are keeping up surprisingly well), this is officially way too much. I hope the herb to everything-else ratio goes down soon as this does not serve my needs.
Above the herbs are some generic light greens, grape tomatoes and a cucumber. That's a salad right there to which I can add some of the herbs, I think. Basil, parsley, tarragon--those should all work. Maybe some mint, too. I can use a handful of sage with a brown butter pasta sauce. Rosemary and thyme I can use in bulk with a roast chicken. I'd throw in the tarragon, but I already did that and I've still got leftovers.
The squash sampler pack would be nice roasted along with that hypothetical chicken.
That leaves the cabbage, which I like with pork and/or yakisoba. And the pole beans which look so fabulous (although it's hard to tell through the plastic bag and, I just checked and their color's faded overnight in the refrigerator. I hope their flavor hasn't turned khaki too.) that I'm probably just going to steam them up and eat a big bowl full.
Nothing really blog-worthy in that list, is there? This may be a slow week.