csa summer 2023: week 4

 This was a big one!  We got lots and lots (and lots) of kale, cauliflower, one summer squash and one apricot, cherries, blackberries, two ears of corn, huge purple carrots, big scallions and a mini watermelon.  Like the broccoli last week, the cauliflower is a first-time CSA offering; unlike the broccoli, it's not a huge favorite of ours and we had to cast about a bit to figure out what to do with it - without turning on the oven, since it's been high 90s/low 100s for days.

The corn we had the first night, of course: it was pretty good but not the best we've had.  The kale and scallions went into a tofu scramble (we love a good tofu scramble).  H ate his half of the blackberries fresh while I put mine in my oatmeal.  I chopped up the carrots and sauteed them with onions, then portioned them out and froze them for future soup starters.  After some searching, I found a recipe for vegan escabeche - spicy pickled cauliflower.  

And since the watermelon was a tad overripe and mealy, we obviously made it into watermelon margaritas: watermelon, lime juice and tequila in a blender.  Couldn't have been easier and very watermelon-y!