Notice anything different on the blog? No? Look over to the left! I am officially a Featured Blogger for the Boston Local Food Festival! I’ve attended this festival for the past few years (here and here) and finally got into the blogging ring with them. I’m super excited for the festival this year and if you are a local, definitely check out their site!
In other local news…Tuesday was my CSA pick-up! Karen took one for the team last week and took ALL of the vegetables for the week since I was at BlogHer. When I got back my fridge look sad and deserted so I was more than happy to fill it with some goodies.
This week’s load was a big one and this is only my half!
CSA Week 9 (my half only!)
-2 large Gold Zucchini
-10 cucumbers (yes, 10!)
-bunch of carrots
-4 japanese eggplant
-pint of okra
-3 large tomatoes
-3 ears of corn
-pint of cherry tomatoes
-jalapeno and Serrano peppers
-tons of dill
When I got it all home I knew I needed to use up some of those cucumbers in order to fit everything in the fridge. I did a little hunting through my pantry and settled on my own version of White Gazpacho.
White Gazpacho (4 servings)
In the Mix:
-3 cucumbers, (2 peeled & chopped, 1 diced)
-1/2 jalapeno, seeds removed & diced
-1 6oz container of non-fat plain greek yogurt (I used Chobani!)
-1 tbsp dijon mustard
-1 garlic clove
-2 tbsp fresh dill
-drizzle of olive oil
*In a food processor, combine peeled cucumbers, tomatillos, yogurt, mustard, garlic and dill. Mix until smooth.
*Place in fridge and allow to chill for at least 1 hour.
*Serve with sprinkle of diced cucumber on top and a drizzle of olive oil.
My little olive oil drizzler got a little over zealous and I have a bit more than a drizzle. Don’t worry. I survived.
My next adventure in the kitchen is to get down with the okra and tomatillos. I already made a golden zucchini version of this chicken rollatini recipe. It was wonderful and I plan to do it again soon to share with you guys.
Any thoughts on what to do with the okra and tomatillos?!