After thinking about it for a long time, we recently joined a CSA. CSA stands for Community Supporting Agriculture and, basically, is is a big organic farm. You pay an annual fee and then a monthly fee and each week you go to the farm and pick up your big box of vegetables. (For you local people, the CSA we joined is GRUB.)
Don't they look delicious?
You never know what you'll get each week, so you get to be creative using veggies you wouldn't normally buy. They, also, include recipes with some of the food. With our CSA veggies and the harvest from our garden I've been trying to cook and preserve everything.
We have had so many cucumbers in our garden, so with them I made dill pickles. I modified a combination of two recipes here and here.
Do you eat fried okra? I don't know anyone else here in California (besides my grandma, who taught me how to make it) that does, but Eric loves it.
I, also, made a huge, huge, huge pot of marinara sauce. We ate a tiny bit and froze the rest.
The next day I sauteed eggplant, squash, garlic, and onions and ate it over whole wheat pasta and the marinara. With Tin Roof ciabatta? Delicious!