CSA Week 10 & Semi-Successful Recipes

I picked up the CSA for Week 10 on Tuesday.   This week included eggplant, tomatoes, an onion, bell peppers, donut peaches, and yellow plums.  I have tried eggplant in the past, but I have never developed a taste for it, so I gave all of it to my co-worker.  I am planning on making fajitas with the other vegetables. 

This week was hit or miss in the recipe department.  Since I did not use all of the Hungarian peppers, I did not want them to go to waste.  I mixed 1 cup ricotta, 1/4 cup parmesan, garlic, and oregano.  I then cut the peppers in half, removed the seeds and stuffed the cheese mixture in the peppers.  I baked them at 350F for 30 minutes.  I was afraid that they would be too spicy, but baking them took away a lot of the kick.  I shared them with my co-workers and they were a hit.

Even though it has been well over 90F this month, I have still been craving soup.  I found a recipe that seemed promising.  I adapted it so that I could use the kohlrabi and corn from last week’s CSA.  I also used potatoes from my grandparent’s garden.  My first mistake was not chopping the kohlrabi correctly.  There were some rootier parts that I should have cut off because, even after boiling, they still did not soften up enough.  My second mistake was not cooking the corn long enough.  After boiling, I pureed the potatoes and kohlrabi, added them back into the pot, and then stirred in the corn.  I simmered it for about 12 minutes, but that was not enough.  The corn was still crunchy.  The soup was okay, but it was not delicious.  I added rosemary and garlic, but it definitely needed more flavor.  Maybe sausage or something with a little kick would be good.