Week 17 (almost done): Eggs, acorn squash, summer squash, assorted peppers, potatoes, honeydew melon, tomatoes, and pear tomatoes.
I guess I'm getting a little burned out on trying new recipes with my recurring CSA produce. Don't get me wrong; I've been eating it, but in kind of boring ways. For example, I ate the pear tomatoes and the honeydew melon plain. I froze the hot peppers and grated the summer squash to put in the freezer.
Here'a new egg recipe, though! I really do love eggs. A friend verbally told me about this recipe, and I'm sure I got it all wrong, but this is the type of recipe where there's a thousand ways to make it. But here's what I did, and it worked. My husband said he really liked it.
4 slices bacon (2 slices tastes just as good)
3 medium potatoes (Yukon Gold work well), peeled and cut in half-inch cubes
1/2 onion, diced
salt and pepper
chopped chives (optional)
In a non-stick skillet, fry the four pieces of bacon until cooked through. Remove the bacon from the pan. Once cool, crumble the bacon into small pieces.
If there's a lot of bacon grease left in the pan, you can remove some of it, but leave several tablespoons in the pan. Add the potatoes and onions and cook over medium heat until potatoes are tender.
Meanwhile, beat the eggs in a bowl and season with salt and pepper. Stir in bacon and chives, if using. Once potatoes and onions are done, pour the egg mixture over top. Cover the pan and cook for 5-8 minutes.