Even though I haven’t been posting much during the week, we’ve been doing a pretty good job of eating our vegetables. This week’s share is more of the same, which isn’t a bad thing. The tomatoes are slow roasting in the oven with olive oil, garlic, oregano, and red pepper flakes. We’re grilling the corn this evening for dinner and hoping it’s better than last week’s corn. This coming Saturday we’re going to the IU vs. Navy football game, so I’m thinking about smoking a pork shoulder on Friday and making a potato salad on Saturday morning before we start tailgating.
For dinner tonight, I’m thinking about some kind of Mexican strata, with layers of corn tortillas, squash, cheese, smoky tomato salsa, jalapeños, and eggs to bind it all together. I’ll probably slice the squash length-wise and salt the strips to draw out some moisture. One squash isn’t much, so maybe I’ll fry some potato slices too. Man, I hope that sweet corn is good!