CSA report: Landisdale Farm, week 12

Saturday, August 30, 2008

I was overwhelmed with joy when the share this week did not contain any lettuce.  None.  Not a head to be found!  I would have done a little jig right there are the farm stand, but I maintained what little dignity I possess.  This is what’s in the share this week:

• Two bunches of lacinato kale
• Two heads of Napa cabbage
• Six heirloom tomatoes
• Six peaches (sadly, one is already moldy)
• Two sugar baby watermelons
• Six bell peppers
• Four white onions

The kale will be blanched and frozen, and the peaches will be sliced and canned.  I’ll roast and freeze the peppers.  I’ll probably carmelize and can most of the onions.  The Napa cabbage and tomatoes, well, I’m not 100% sure yet.

The watermelons present a challenge.  I generally don’t eat a lot of watermelon.  It’s not that I don’t like it, I’m just never really in the mood for it.  Wanting to have options, I did a little research into how I could use up the watermelons.  I’ll start with the booze.  There are watermelon margaritas and watermelon mojitos.  Watermelon coolers and watermelon daquiris.  The watermelon fizz.  Even watermelon martini and watermelon wine.

But I’m really not much of a drinker (save the occasional glass of wine or Guinness).  Watermelon is typically thought of a dessert sort of thing on a picnic, but I am really not the biggest fan of fruit desserts.  Watermelon pudding sounds vaguely intriguing.  Or I could just go the simple route and go crazy with a melon baller, and just freeze the lot.

I did find a few main dish recipes that sound sort of interesting:

grilled shrimp, orange, and watermelon salad
grilled watermelon and prawns
watermelon beet soup
watermelon pancakes
watermelon curry
Spicy Sweet & Sour Watermelon and Cucumber Salad
watermelon barbecue sauce
Thai spiced watermelon soup with crabmeat

And then there are recipes involving the rind: pickles, chutney, and relish.