It’s another Thursday where I have produce aplenty to share with you! I’ve got some repeated vegetables from last week, and then a few new ones. Also, I received two juicy peaches (one of which I immediately devoured all by itself). And I’ve got high hopes for baking that other peach. I’m completely into the idea of making a brown sugar crumble inside of it. Ah, in short I am just giddy on my post-CSA retrieval high.
So this week I got more green beans (still have to come up with something killer to do with them- I’m not good with green beans), more corn (that’s easy!), garlic, green bell peppers, and a pretty little basket of cherry tomatoes.
I already made a heartstopping salad last night with the corn and some of the tomatoes, which I will share with you soon. And tomorrow I’m making a vegetable tart for a work party. I really want to use up the basil quickly because it’s already picked, and who knows how long it will last. I could always dry some, of course, but the faster I can eat it fresh the better.
Also, I’m going to be spending some time at my parents’ house for the next two weeks or so, so I’m feeling like I should use up my stash pretty quickly and then bring the rest with me. Luckily, my planned veggie tart should handle the bell peppers, some corn, and the tomatoes. Too bad you can’t put green beans in a tart… can you? I don’t think I’m going to go there…
I also wanted to include a recipe for a meal I’ve been eating for the past week. I used up the rest of my beets and potatoes from my last Thursday Stash by making a filling, creamy, and lightly spicy Potatoes and Beets au Gratin (or Potato-Beet Casserole?). And when I say that I’ve been eating it for the past week, I really mean it. That’s no exaggeration. I made a big dish (which lasts one person for quite a while) that I haven’t gotten sick of yet. It’s eggy, cheesy, spicy, and filling. And it makes the perfect lunch, dinner, or breakfast. Here she is:
Recipe: Potatoes and Beets au Gratin
Ingredients
- 2 cups potatoes sliced (that was two medium potatoes and 6 small ones for me)
- 1 cup yellow beets sliced (about two medium ones for me)
- 1 white onion sliced
- 3 eggs
- 1/2 cup milk
- 1/2 cup shredded cheese (sharp white cheddar was delicious)
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp cayenne pepper
- 1/2 tsp turmeric
Instructions
- Preheat oven to 375F.
- Slice your vegetables.
- Whisk eggs into the milk, and then add cheese.
- Stir in the spices.
- In a casserole dish, layer half of your potatoes, beets, and onions.
- Pour half of the egg mixture evenly over the veggies.
- Layer the rest of the potatoes, beets, and onions.
- Pour the rest of the egg mixture over the dish.
- Place in oven for about 45 minutes.
- Remove when a fork easily pokes into the potatoes and beets.
Quick notes
There is not a lot to the egg mixture, in fact it’s quite sparse. The idea is to have a dish that mostly features the potatoes, beets, and onions, rather than a dish that is mostly eggy. You, of course, can increase the amount of egg or milk.
Preparation time: 10 min
Cooking time: 45 min
The Drunk Squash