August 21, 2011 by Sara Kreidler
Toby and I spent last week in Las Vegas for work. We are not Vegas people. We both hate Vegas, in fact. And if I heard one more gaggle of drunk twenty something women scream “wooooooo!” in the hotel lobby on their way to Wet Republic, I was going to totally lose it. We did manage to have a few good meals while we were in Vegas, though — most notably, we ate at Craftsteak. The kobe steaks we had for dinner were amazing, but the heirloom tomato salad was seriously one of the most incredible things I’ve ever tasted.
So here’s a lousy picture (thanks iphone!) of the first course of our meal — heirloom tomato salad, prosciutto and fig compote, grilled shrimp with housemade cocktail sauce, caesar salad with freshly toasted croutons and anchovie fillets, fresh baked bread topped with sea salt, and Balvenie 15 year old scotch served over a giant ice cube. Freaking divine. I didn’t take a picture of the courses that followed (kobe fillet mignon and kobe sirloin, fresh corn with caramelized shallots, pureed potatoes with garlic and chives, assorted sauteed mushrooms, a bottle of wine and 4 desserts) because I felt like a jerk taking pictures with my iphone in such a fancy shmancy restaurant. I did not feel like a jerk, however, pulling a total When Harry Met Sally kind of routine with every bite I took.
But I digress. We were in Vegas when this week’s CSA box arrived. Thankfully, Toby’s brother was once again kind enough to pick it up and bring it home for us. We took the red-eye home Thursday night into Friday morning, and suffice it to say that when we got home on Friday, I was far too exhausted to retrieve all of the veggies from the fridge, arrange them on the counter and take pictures. So all I’ve got for you this week is a list of this week’s contents. I apologize. And the plus side for everyone (especially me), I won’t be going back to Vegas any time soon, so this won’t be a recurring problem.
This week’s box includes:
- 1 red cabbage
- 1 bunch of carrots
- 1 bunch of beets
- 10 apples
- 4 small zucchini
- 1 bunch of kale
- 1 green pepper
- 20 assorted tomatoes
Even though we were totally exhausted when we got home, we decided to try to stay awake and combat the jet lag. But before we could go about our day, we needed to eat. While I don’t have a picture of the CSA box this week, I do have a picture of a giant slice of tomato from the CSA which became the most delicious tomato sandwich (bread, tomato, mayo salt and pepper). Mmmmm.
And we picked up some scallops at Wholey’s, and Toby made me sauteed scallops, braised kale and fresh mushroom risotto for dinner. Recipes for this dinner will be posted later this week; I haven’t had a chance to write them up yet because we’ve spent the weekend pretty much running around like crazy people — doing laundry, celebrating Toby’s mom’s birthday, hanging out with the kids, and canning.
Why, after being gone for over a week, have we spent the weekend canning? Because we’re nuts, that’s why. We ordered a half bushel of tomatoes from the CSA this week, picked up another half bushel at the farmer’s market on Saturday morning, and received a bog of tomatoes from Toby’s parents garden. So we canned a lot of tomatoes. And Toby’s parents also gave us a huge bag of picking cucumbers, so we canned pickles. And we bought a big basket of green beans and 18 ears of corn at the farmer’s market, so we canned dilly beans and froze corn. And we turned 3 heads of cabbage into sauerkraut. Because, you know, that’s a totally sane list of projects to undertake after you’ve been gone for over a week and are jet lagged.