Running around like lettuce with its head cut off

Holy smokes. Where has this week gone?

Oh, yeah, I returned to culinary school for the fall term. I'm still working on this cookbook, reporting and writing some freelance articles and logging a bunch of miles to train for the Chicago Marathon. Guess my new schedule has thrown me a little off around here.

I think I'm a couple of breads behind in the Bread Baker's Apprentice Challenge. And, here I am getting a new CSA box tomorrow, and I never told you what I got in last week's box or what I did with it.

Sorry 'bout that.

Anyway, it was another lovely box:

Our 10th box included:

-- Loads of beautiful corn

-- Cucumbers

-- Eggplant

-- Tons of tomatoes

-- Bell peppers

-- Toscano kale

-- Anise

-- Lettuce

-- Choi

-- Celery

-- Sweet onion

And:

A watermelon. Which turned out to be yellow-fleshed and super-duper sweet.

So much of this produce was so beautiful, I've been doing very little with it. Roast some corn, grill some sausages, slice some watermelon. Make a salad. That's about it.

But I did make a nice big batch of panzanella (Italian bread salad) with several of those amazing tomatoes. The great thing about panzanella is that it's infinitely customizable. Use whatever bread you've got around. Toss in some meat, if you like (I added some cooked sausage). Add some cheese. Add whatever vegetables you have around. One thing you do need, though, is really great, ripe tomatoes.

Here's a nice, basic recipe from Mark Bittman's "How to Cook Everything" to use as a launch pad for panzanella inspiration. Even a frantic, harried cook can make it.

Trust me.

Panzanella

From "How to Cook Everything" by Mark Bittman

Serves 4

4 medium, perfectly ripe tomatoes, cored and peeled (A certain busy cook might've skipped this peeling step and the salad might've turned out just fine. It wasn't me, of course. Just a cook I know.)

About 1/2 teaspoon salt, plus more if needed

1 clove garlic, peeled

8 thick slices good bread, preferably a couple of days old

1 teaspoon fresh oregano, marjoram or thyme or 1/4 cup minced fresh basil or parsley

1/3 cup extra virgin olive oil

1 tablespoon balsamic or other good vinegar

Use your fingers to remove the liquid centers and seeds from the tomatoes; place in a strainer over a bowl and add the meat of the tomatoes. Sprinkle the tomatoes with about 1/2 teaspoon of salt and set aside while you prepare the bread. Stir occasionally.

Preheat the broiler. Cut the garlic clove in half and rub the bread all over with it. Toast the bread under the broiler, taking care not to burn it. When it is nicely browned and crisp throughout, cool it for a minute, then tear it into bite-sized pieces. Place it in a bowl with the juices that drained out of the tomatoes.

Discard the tomato seeds and chop the meat into smaller pieces. When the bread has softened a bit, add the tomatoes, herb, oil, vinegar and some black pepper. Taste and adjust seasoning as necessary, serve immediately.