This Week’s Harvest, 8/24, and Panier Pad Thai
Aaaaaaand, we’re back! I doubled up on the panier this week, knowing that I would be missing my vegetables after three weeks without a delivery. And I’m so glad I did. I’m particularly jazzed about the corn, which looks great. Trouble is, I can’t decide what to do first: this Corn, Crab, and Basil Salad (we have lots of basil growing in the windowboxes now); this Roasted Corn Custard; or Torta Salads, which could also make use of some of those gorgeous heirloom tomatoes – I especially love the green zebras – as well as some of the lettuce and the dreaded green bell peppers. Good thing I got six ears of corn!
What else? Well, following an egg-delivery mishap last time, we got two dozen eggs this week. Hello, omelettes, frittatae, and quiches! I already used a couple of them, along with a few shredded carrots, in a fabulous pad thai last night. I used carrots in place of the more traditional bean sprouts. Pop quiz: why?
a) I got carrots, not bean sprouts, in the panier.
b) I don’t like the taste of bean sprouts.
c) I am afraid they will kill me.
d) All of the above.
Mmmm, pad thai.
Originally published on Seasonal Market Menus.
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I’m too scared to read that article about sprouts! I remember hearing rumblings a few years back about their relative unsafety, and I’ve been scared to buy them ever since. Oh, alfafa, I miss you… (Not really.)
Yay to the decision to make torta salads (and to you and Nick for letting me hang out for dinner) – they were so easy and such a good use of the panier. I think you’ve introduced yet another staple to my kitchen. Thank you!
Hannah – Well, it’s not a completely unfounded fear…
researchingparis – And yay to a good night had by all. 🙂 Torta salads are a fantastic way to use up lots of vegetables.