This week, I got swiss chard , two melons, bell peppers, tomatoes, onions, corn, potatoes, blackberries, and a cucumber. The melons and berries get eaten for breakfast and snacks.
Onions and peppers were cooked into a sofrito that was added to the black beans served with the chili verde.
On the weekends, our favorite dish is breakfast potatoes. My husband slices up the potatoes and partially cooks them in the microwave. Then after frying up some bacon (to get the goodness into our cast iron pan) he cooks onions, peppers, and whatever else we might have lying around into a potato jumble with lots of spices. Frequently he uses a blend, such as Montreal Grill or a mesquite blend.
Sometimes, the kids say my potatoes are okay in a pinch, but his are the standard by which all other breakfast potatoes are measured!
Back to my CSA box, the potatoes and chard are also yummy in a soup, similar to the Zuppa Toscana from Olive Garden. I googled to find a recipe and it was great. Try it! 🙂
Making tomato sauce to freeze for later use is also a good use of tomatoes and onions and super easy to put up quickly. My daughter and I made a melon cucumber salad with cilantro and orange juice added that was a nice summery fruit salad as well.