This morning, we picked up our third CSA box of the summer. This box was the biggest yet — 3/4 bushel, whereas our previous boxes were only 5/9 bushel. Plus, this time our farm offered basil as an ‘option’ crop, meaning that they left a huge box full of it at our pickup location and said “take as much as you want.” Since I neglected to bring a bag, I literally stuffed my pockets full of basil. Tomorrow, we’ll make a big batch of pesto and freeze it in single-meal portions with the help of a couple of ice cube trays. Our goal is to make enough while basil is in season to make it through the winter (we eat lots of pasta).
While we have no doubt what to do with the basil, we’re not so sure about some of the other items. What, if anything, can you do with pickling cucumbers other than pickle them? Can the two of us possibly make it through four regular cucumbers before they go bad? What should we do with beets? Can we find a way to prepare our cauliflower that we’ll actually like? What’s special about Cippolini onions? But, we’ve done pretty well with unfamiliar veggies so far, so I’m sure we’ll have some interesting culinary adventures this week!