The box arrived while I was on vacation and sat unattended in the fridge at work for four days, giving me much less time to take advantage of the bounty. The original haul included four ears of local corn which I bequeathed via email from California to my boss because (1) fresh corn needs to be eaten immediately; the quality would have declined dramatically if it sat around for several days, (2) I really like my boss, and (3) sucking up with farm fresh, local, organic produce is pretty much the most ethical way to suck up.
Here’s what awaited me upon my return from the west coast:
Zucchini, tomatoes, green beans, carrots, celery, onion, and chives.
The celery and carrot had already gone past their prime, so I made them into a rich vegetable stock with onions, tomatoes, parsley, peppercorns, and bay leaf. I popped this in the freezer for future risottos, beans, or soups.
Vegetable stock.
I thinly shaved the zucchini on the mandoline (PSA: use a kevlar glove!!) and tossed the slices with a concasse of the tomato, spiked with capers and garlic. A dollop of mascarpone on top.
Zucchini “pasta” with crushed tomato, capers, and mascarpone.
I pickled the green beans because I am a pickle fiend. These would also be awesome in a Bloody Mary.
I stuffed the green peppers with sautéed onions, mushrooms, zucchini, and tomatoes. Worried that this might be too healthy, I grabbed a proscuitto end out of the fridge, diced it and added it to the vegetables. A handful of goat cheese topped it off.
This pepper looks a little like Oscar the Grouch.
The chives, although undocumented, garnished a plate of soft scrambled eggs.
All in all, not my most creative use of ingredients, but considering the time constraints I am glad to have put everything to good use!
I had a helper during the photography session. Chet is a either fan of local produce or pointy-toed Prada pumps!