How I Used My CSA: Week 12

Week 12: Sangria watermelon, Yukon Gold potatoes, baby bella mushrooms, red cippolini onions, lemon cucumbers, red beets, Sungold cherry tomatoes, red tomatoes.

This week's Lancaster Farm Fresh CSA half share contained all things rounded! We swapped out bell peppers for mushrooms, since we haven't had mushrooms in our shares in a while and have missed them.A classic caprese salad with CSA tomatoes, Mozzarella, and basil from our garden was eaten as a pre-dinner snack.

In addition to the tomatoes in this week's share, we had a few leftover from the previous week, so tomatoes played a big part in our meals. Sounds about right at this time of the year.
When the tomatoes are kickin', I like to make tomato pie. This is not pizza, but a pie shell filled with tomatoes, onions, and basil, then topped off with a cheese and mayo mix not dissimilar to pimento cheese. I just went ahead and used pimento cheese to top this pie.
This is pizza! CSA baby bella mushrooms and CSA tomatoes, along with Mozzarella and garden basil top the olive oil brushed dough. There's a white chili recipe I like to make in the cooler months that calls for yellow tomato sauce. Only problem is, you can't just go to the store and buy yellow tomato sauce. You gotta make your own. The Sungold cherry tomatoes were pureed and simmered down, then thrown into the freezer for a later chili-making date. How exciting to get a watermelon in our share! Most of the melon (we still have some left) has been eaten straight up. Were saving the rinds in the fridge to pickle them! At some point. Hopefully before they go bad.
For a couple of nights we did the ol' tried and true watermelon, feta, onion, and mint salad.
The CSA lemon cucumbers were over mature with too thick skins, but we put them to use any way. In the summer we almost always have a container of diluted vinegar with sliced onions in the fridge that we plop cucumber slices in on a weekly basis (don't worry, we make a fresh batch of solution every week or so). It's basically what I know as cucumber salad.
We tried a beet and pasta recipe that the boy had bookmarked. It was sort of like borscht on top of noodles. Good, but a bit odd. The beets combined with pasta wasn't weird. I think, for me, it was the dill in a warm sauce over pasta (dill on cold pasta is just fine) that confused my taste buds .

How did you use your CSA or farmers' market haul?