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What We Made with Our Rainbow CSA

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This week, our Local Roots CSA delivery looked like the rainbow. We were so jazzed by the delivery, we challenged ourselves: Can we make one dish with every part of the rainbow?

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Well, we got close—minus the greens we forgot and the eggplant that needed cooking time our stomachs weren't affording us. Here's how we ate the rainbow:

  • We started with Amanda's Watermelon Tomato Salad with Cumin and Fennel, a recipe we've been eyeing all summer. But we didn't make the dressing with watermelon juice, because our melon was tiny and we wanted to eat every bite.
  • We mandolined the green bell peppers and the raw squash into thin slivers. While we were a little unsure about raw summer squash, Seamus Mullen gave us confidence.
  • We threw in some feta we had, along with some pea shoots that have held up surprisingly well since a video shoot a couple weeks ago.

The eggplant and mustard greens are still hanging out. Any ideas what we should do with them?

Tags: salad, melon, tomatoes, csa, produce