Unfortunately it was to hot, and I was to hungry to spend the time to take a good picture of the whole meal.

Friends of ours have generously let us use their CSA share while on vacation. I’ve thought about purchasing a crop share in the past but always worried about having to use up a lot of fresh veggies quickly.  This post is an overview of the dinner I made the first night trying to utilize a bit of every veggie I got from both the crop share, my garden, and a friends garden. The biggest challenge was making every bit of this meal on the barbecue because it was way to hot to cook inside. Each recipe will follow throughout the week.

The Run Down:

Tinfoil casserole: summer squash 1/2 inch cubes, blue potatoes 1/4 inch cubes, Swiss chard finely shredded, vidalia onion quartered then halved, 1 tbl olive oil, 1 tbl Italian dressing, 1 tbl margarine kosher salt and freshly ground pepper to taste.

Pita and hummus: Home made BBQ’d pita, hummus made with a friends fresh garlic and cucumber.

Coleslaw: this was my wifes project I know there was definitely cabbage in it.

BBQ Tofu: Homemade tofu, with mexican rub, and a 50/50 mix of maple syrup, and honey BBQ sauce brushed on.

Fresh corn: husks gently peeled back butter applied to kernels, re husked, tied, then BBQ’d.

The corn method is pretty simple, all I do is soak the corn for 30 minutes then gently peel back the husks and brush on melted butter (for vegans you can just use margarine). Then I carefully close the husk back up and tie the ends with either heavy duty foil or you can use BBQ string if you have it. Now BBQ until you can feel the corn softening when you give it a light squeeze, about 20 minutes.

Its amazing about how creative you can be when your in a rush to use up food. The only thing here that was actually from a recipe was the coleslaw, and pita. The same day I made Polski Ogorki Pickles which will be posted later in the week.