July 29, 2009

In Week 2 of our

Maelynn, Managing Editor: 4 tomatoes, a dozen eggs, 6 shallots, and 8 banana peppers

What a week in the kitchen. I started with the tomatoes. I needed something fast so I went with the

While I was roasting the chicken, I went outside with my son, and my80-something-year-old neighbor, Melvin, stopped for a chat. He told mehis wife had fallen and broken her femur, had surgery, and wouldn’t behome for several days. I knew immediately my CSA produce would befeeding more than just our tummies. I made a plate for Melvin and myson Cory delivered it. Real nourishment all around.

The dozen eggs shaped the

Mary Kay, Editor in Chief: Roma tomatoes, one small eggplant, a canteloupe, okra

I usually spend time on the weekend cooking meals for the upcoming week. Not only does it save valuable weeknight time, it also means that my spouse has time to join me in the kitchen. We really enjoy working on our meals together. A glass of wine, a little music in the background, and continuing conversation makes the time go pleasantly. I highly recommend cooking with someone you care about, whether your mom, a friend, or a neighbor.

For the first course of Saturday’s dinner, we took a quarter of the melon, sliced it, peeled it, and draped it with translucent slices of prosciutto. It’s a slightly more straightforward and traditional take on a recipe from the May 2009 issue,

For a main course, we chose

The next day, we grilled the okra to go with some chops. I’d never seen directions for grilled okra; it just came to me one day many years ago when I had an abundance of it from my parents’ farm. (Online, you can find a recipe for

pods with olive oil and set them on a medium-hot grill just until they have a bit of char. Plate them and drizzle with a little more olive oil and balsamic vinegar, then sprinkle with salt and pepper.

 For dessert, we adapted our recipe for

Tiffany, Assistant Test Kitchen Director: 3 green bell peppers, 3 yellow squash, a bag of pole beans

 Of course my first week with these gorgeous vegetables and I have the apex of a Summer cold, although, I think they saved me! Feeling bad, I didn’t want anything but ‘clean’ flavors and thus, I became obsessed with having a

Susan, assistant copy chief cucumbers, heirloom tomatoes, cabbage

 I made the easiest recipe first: I’ve always wanted to try our

I approached the cabbage with trepidation. I’d never sliced up a whole head before—-only bought it preshredded. I had heard that I should quarter it first and then go

from there: I did so, and that worked out well. I happened to remember a recipe from our December issue for Sweet and Sour Braised Cabbage (Rotkohl). I like the flavor combinations in this recipe—cabbage, apples, and bacon—and I thought braising might be a good option for someone insecure about getting all the core cut out! I was very happy with this recipe, and I love the beautiful color. I’ll have to remember this one for Thanksgiving. My family generally likes cabbage, and as a lot of Thanksgiving food is beige, I think the meal could benefit from a little color on the table.

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