Weeks 16 and 17

Week 16:
Tomatoes
Eggplant
Red potatoes
Melon
Peppers

Week 17:
Melon
Peppers
Tomatoes
Basil
Green onions



These two weeks have been dominated by hot peppers.  I roasted some of the banana peppers last weekend to make a potato soup I saw a while back on Mexico: One Plate at a Time (recipe).  I made a perfectly mediocre salsa with some tomatoes and jalapenos.  And then I went for the Padrons.  These little peppers came with instructions.  Traditionally, they are sauteed in olive oil with a little salt, perhaps stuffed with cheese.

"Os pementos de Padrón, uns pican e outros non" (Galician for "Padrón peppers, some are hot and some are not") - Wikipedia

They ain't lying.  The description said that the bigger they are, the hotter, so I started out muching on a little one.  It was sweet and tasty, so I moved on to a bigger one.  The first bite tasted spicy immediately, and only got hotter in my mouth.  Fast forward a minute and I was swigging half-and-half, stuffing my mouth with crackers, my ears ringing.

I'll be down in Louisiana visiting family later this week, so no box.  Instead I'll be sweating in the August heat, enjoying some of the more land-based delights the area has to offer.  Fishing has resumed, and shrimp season is opening this week, but what's available is expensive and hard to come by.  So I'm planning on enjoying some Italian, a nice steak, and Doberge cake in honor of my December graduation.

P.S.  Check out this elephant man tomato: