The last few Fridays I’ve found myself cramming as many of the week prior’s vegetables into that day’s meals as possible. This week was the worst, though — my niece, Leah, is staying with us, and we spent Wednesday morning at the farmer’s market. So in addition to the bounty already in the crisper, we added a few things that piqued her curiosity, like garlic scapes, kohlrabi and an interesting round cucumber with a kiwi-esque peel.
Of course, the scapes became Garlic Scapes Carbonara (from this post), which was even better this go-around. I credit this to having a helper during the final stage. Leah stirred like a madwoman while I slowly poured the beaten egg into the ideal spot — only on the noodles and nowhere near the side of the pan. The sauce was creamy and perfect.
Tonight’s dinner was a tad more scattered: chicken apple sausages on the grill sided with roasted eggplant and kohlrabi, corn on the cob, and a simple tomato, avocado and kiwi-like cucumber salad. According to Leah, a college senior, the vegetables in this one meal totaled more than her typical intake in a week on her own.
Hey, at least I was able to make room for:
- more peppers — some hot, some not
- little leaf cucumbers — although one is not so little
- Japanese cucumber
- garlic
- Swiss chard
- tomatoes (3 pounds, again)
- Juliet and Sun Gold salad tomatoes
- green beans
- summer squash
- ice box melon
He eats what I make 