Shannon Phillips

I found this picture on Sam’s camera: it’s a vegetable torta I made weeks ago. Wasn’t it pretty?

This week seems to be going better than the last one. My cellphone actually revived itself after a few days, and we got our vegetables yesterday. I have to admit I had a pang of sadness when I saw chard in the box. Is summer over already? Not that I don’t like chard&#8212I do—but I know from last year that it’s going to be chard and kale all through the winter.

There were still tomatoes, though, so that’s nice and summery. Our late summer vegetable box included, in full, a bag of grapes, a bundle of thyme, a bunch of chard, a pint of figs, a pint of cherry tomatoes, six heirloom tomatoes, a small eggplant, three zucchinis, four peaches, and five yellow sweet peppers.

Robin has already eaten all the grapes, and we had the cherry tomatoes for lunch yesterday, mixed into a box of macaroni and cheese. For dinner last night I made shrimp-and-sausage gumbo, using the big tomatoes and the sweet peppers (and okra, of course; I’m still craving okra and I guess I’d better start shoveling it in for as long as it’s available).

Pros: The gumbo was delicious. I think I’ll put up the recipe in another post, maybe after I get Sam to take a picture of it.
Cons: There is enough gumbo to last us the rest of the week, if we eat it for breakfast, lunch, and dinner.

I think we’ll have it again later this week and then I’ll freeze whatever’s left. Tonight we’re going to have baked potatoes and sauteed chard; I need something quick and easy since we’re going out to look at houses tonight (SIGH). I’ll make fig bars during the day today.

Tomorrow night, leftover gumbo; Saturday, glazed chicken breasts and rice; Sunday, baba ghanoush, pita bread, and dolmades; Monday, a big salad with roasted beets and ears of fresh corn; Tuesday, spaghetti bolognese.