Tasty Tuesday

I pick up one of our CSA shares on Monday nights now. Our second CSA get's delivered on Thursday nights. Needless to say, I went overboard on my love for supporting local farmers. Not a bad thing at all. It just leaves us with an abundance of veggies in our house. Again, not a bad thing. Sure, I am on my toes trying to cook everything before it goes bad. More cases than not I am successful. I am going to try my darnedest to share my CSA haul and the recipes I intend to make over the next week. This should be the new Tuesday post to share. 

So what did I get Monday night? 

blurry picture. not sure what happened.

Coffee 
Cherry Tomatoes 
Del Carmen Black Beans 
Red and Yellow Potatoes 
Cantelope
Beets 
Pears 
DUCK EGGS 
Skinny Eggplants 
Apples 
Green Peppers 
Peppers of some other type 
Cucumbers*
Red Onion*
Leek* 
(*got cut off in the picture)

I have a couple things left in the refrigerator to add to the list. 
2 Ears of Corn 
4 Other Peppers 
2 Squash 
1 Patty Pan Squash 
1 Fat Egglplant 
3 Yellow Onions 
1 Dozen Eggs 
12 Apples 
7 Potatoes 

We have alot of food to eat this week. Exciting and overwhelming at the same time. I have been searching pinterest, foodgawker, and cracking open some of my beloved cookbooks. I want to be able to use as much as a can in each dish. I did just that with breakfast this morning. Summer Veggie Hash with Duck Eggs. Chopped up some mouthwatering cantaloupe. Oh man.

Grilled Corn Summer Breakfast Hash

via howsweetseats.com

serves 3-4

4 slices of bacon, chopped (I left this out)

4 medium yukon gold potatoes, chopped into cubes

1/2 red onion, chopped

1 medium zucchini squash, chopped

2 garlic cloves, minced

1 red pepper, chopped

2-3 ears grilled corn on the cob, cut off the cob

1 teaspoon olive oil (you may not need this)

2 green onions, chopped

3-4 large eggs

smoked sea salt + pepper

Heat a large skillet over medium heat. Once hot, add chopped bacon and cook until crispy and fat is rendered – about 4-5 minutes. Remove bacon with a slotted spoon and drain on a paper towel. Add potatoes with a sprinkle of salt and pepper to the bacon fat and cook for 8-10 minutes, stirring and tossing every few minutes. While potatoes are cooking, heat another skillet on medium high and cook your eggs as desired, then set aside over low heat.

Add peppers and onions (and another little sprinkle of salt and pepper) to potatoes and cook for another 5 minutes, stirring. At this time you may need to add the additional teaspoon of olive oil depending on how much bacon fat is left. After 5 minutes, add in the zucchini and garlic and cook for 5 minutes more, stirring. Turn off heat, then stir in grilled corn and bacon. Top with sliced green onions. Serve with an egg on top.

If I land my dream job of owning my very own bed and breakfast when I grow up....you will totally find this on the menu. 

Menu for the week: 

Veggie and Black Bean Tacos with Homemade Tortillas

Summer Vegetable Stew with Homemade Bread  

Baked Potatoes with Lentil Soup 

Omelets 

I'm pretty excited to try these recipes out!