Summer abundance

My family and I belong to a CSA (Community Supported Agriculture).  Basically, one buys into a farm at the beginning of the season thereby taking on some of the risk of the farmer and supporting the local guy.  In turn, you get a box of produce every week throughout the growing season.  August is always the time of year that we struggle to use all of the produce as the abundance is almost embarrassing.  For example, this week's box contained the following:

Peaches

Onions (both bulb and green)

string beans

kale

eggplant

purple potatoes

red cabbage

hot peppers

bell peppers

squash

cucumbers

tomatillos

tomatoes

2 melons

sweet corn

carrots

We are not talking just one of each either.  There were 6 ears of corn, 4 huge cucumbers, a plethora of eggplant, a huge bunch of kale, you get my point.  In order to tackle this bounty, I have gotten in the habit of making my weekly menu and shopping list after I know what is coming in the box.  I thought I'd share my dinners this week with you.  Last night was a very simple melon and shrimp salad, a cucumber dill salad, and some chocolate pudding chocolate chip cookies.  Enjoy the recipes and stay tuned for more recipes from this week!

Shrimp and Melon Salad adapted from The French Market:  More Recipes from a French Kitchen by Joanne Harris and Fran Warde

Serves 6

1 ripe melon

1 lb. shrimp cooked (I used baby shrimp)

A bunch of dill, chopped (probably about 2 tsp)

2 Tbls. olive oil

Juice from 1 lemon

Slice the top and bottom off of a melon so that it stands flat on your cutting board.  Carefully cut away all of the rind.  Cut the melon in half, scoop out the seeds, then cut melon into serving sized slices.  Arrange melon slices on a fancy plate or plate individually.  Top with shrimp and dill.  Drizzle with olive oil and lemon juice.  Serve immediately.

Cucumber Salad  taken from The French Market:  More recipes from a French Kitchen by Joanne Harris and Fran Warde. 

Serves 6

2 large cucumbers

A bunch of dill, chopped (probably 2 tsp)

1/4 cup olive oil

Juice of 1 lemon

Sea salt, to taste

Freshly ground black pepper, to taste

Peel the cucumbers and slice in half lengthwise.  Run the tip of a teaspoon down the middle of the cucumber halves to remove the seeds.  Slice the cucumbers finely at an angle and place in a bowl.  Add the dill, olive oil, and lemon juice.  Season with salt and pepper.  Toss well and leave to marinate for 30 minutes.

Chocolate Pudding chocolate chip cookies by Joie de vivre!

Made a lot....not sure, but at least 4 dozen

3/4 cup brown sugar

1 c. butter

1 30z. package instant chocolate fudge pudding

2 eggs

1 tsp. baking soda

1 tsp. vanilla

1 c. chocolate chips

2 1/4 c. flour

1 c. walnut pieces

Preheat oven to 350 degrees.  Soften the butter and mix well with the brown sugar.  Add each ingredient in order, mixing well before adding another ingredient.  Roll into walnut sized balls and place on cookie sheet.  Flatten cookies with spatula or fingers (they do not spread much)  Bake for 8-10 minutes at 350 degrees.  (Mine baked in exactly 9 minutes)

Enjoy and stay tuned for more recipes using this week's produce!