All the squashes! I’m going to be busy roasting this week. It’s the last week of the season and it’s sad to see it go, but it was great. I plan on sipping apple cider bourbon drinks on the porch and enjoy this Indian summer while these guys all roast away in the oven. Kale and beets are going into morning smoothies, because I love a good beet smoothie. Thanks for following along this season! This week we received: butternut squash, acorn squash, delicata squash, spaghetti squash, pie pumpkin, beets, lettuce, italian parsley, Valencia onion, apples and kale.
Only one more CSA share left next week and the season is over. I added the thyme to sliced portabella mushrooms and cooked them in the skillet until they were soft and fragrant. Mushrooms + thyme are the perfect match. I plan on frying the sage in olive oil because it’s so good that way. The red onion went into a pasta salad recipe that I’m sharing tomorrow. The kale is going in smoothies and the carrots, parsnips and spaghetti squash will be roasted. I’m thinking potato salad for the potatoes or maybe a pizza with thinly sliced potatoes. The… Continue reading
I gave our last 2 boxes to a friend while I was on vacation and came home to this colorful bunch of produce. I missed it! The beets and greens are going into morning smoothies and I made this buttered cabbage with sausage on the side for dinner one night. The tomatoes and peppers have been eaten raw in their perfectly ripe state. I’ll be roasting the delicata squash soon. Have a great weekend! This week we received: swiss chard, red beets, eggplant, delicata squash, cabbage, tomatoes, onion and red peppers.
This week’s box was the best one yet. Full of tomatoes, beans, greens and the best of summer. A few nights ago I made butter chicken and used 3-4 cups of fresh tomatoes instead of canned. I plan on steaming or baking the green beans as an easy side. The lettuce will be used for a dinner salad with vinaigrette and maybe some seared paneer cheese. Still completely in love with the dragon carrots. This week we received: Deadon cabbage, green beans, dragon carrots, butterhead lettuce, summer squash, Tuscan kale, tomatoes, Valencia onion, green onions, parsley and cilantro.
I hope you had a great weekend. Ours included a beautiful family wedding and a fun pool party the next day. I made my favorite potato salad with the pretty blue potatoes and I roasted the beets and tossed them in a lemon vinaigrette for an easy side dish. I’ve been eating the tomatoes raw with salt and pepper because they are magnificent. I savor summer’s tomatoes because I’ve given up on fresh tomatoes when they aren’t in season. Kathryn posted these amazing-looking Sweet Corn and Black Bean Tacos just when I needed a recipe for black beans. The black beans are currently on the stove… Continue reading
It’s that magical time in our CSA when we get those gorgeous dragon carrots. They’re the prettiest! I plan to either slice them for a salad or I might roast them with the beets. The tomatoes and basil went into a caprese salad for dinner one night and also ended up in this Halloumi + Melon Salad. And I have a recipe for Basil Chocolate Chip Ice Cream coming up next week, too! Basil: making summer dreams come true. This week we received: tomatoes, dragon carrots, romaine lettuce, red cabbage, swiss chard, beets, tuscan kale, summer squash and basil.
The produce was so pretty this week! I made lots of beautiful salads and cooked some swiss chard on the side of peppery scrambled eggs for breakfast. I’m giving next week’s share to a good friend because my little nephew was born this morning at 1 am on his due date (how thoughtful!) and I’m going to visit him tomorrow! No veggies next week, but we’ll be back at it soon. Have a great weekend. This week we received: red iceberg lettuce, black seeded simpson lettuce, snap peas, kale, swiss chard, broccoli, summer squash, beets and basil.
Whoa, so I posted a steak salad on Instagram Tuesday night and people were ALL ABOUT that creamy lemon basil dressing. Today’s the day I’m sharing! Again, we have lots of lettuce from our CSA and that means lots of salads. I have my favorite dressings, but I’m always ready to try another. I still had basil from last week’s CSA and I was strangely not in the mood for pesto. I was thinking about this Raspberry Basil Vinaigrette that we love, but instead made this creamy vegan lemon basil dressing. It’s blends up really creamy and it tastes like summer. The recipe is… Continue reading
Lettuce party! My box was bursting with curly greens and I couldn’t be more thrilled. I’ve been trying to make mostly-whole 30 dinners with a protein, veggies and a side salad with homemade vinaigrette lately and it’s been working out well. I have incorporated ice cream back in to my life, though, because summer without ice cream is just no fun. I used the csa broccoli to make Melissa Clark’s Roasted Broccoli with Shrimp on one sheet pan and it was a huge hit. I used 2 heads of broccoli (which were a bit bigger than you get in the… Continue reading
Before I forget, I want to tell you that I’ve made a CSA Pinterest board! I’ll be pinning recipes that match up with the kinds of fruit and vegetables I get in my share. Last weekend, I took the romaine, green onions and radishes to west Michigan and we made a huge salad with my mom’s vinaigrette dressing. It was lovely. I’ve been using the beets and beet greens in smoothies this week and I put the garlic scapes in my first ratatouille. Even though it isn’t a traditional ratatouille ingredient, I thought the scapes mixed well with the eggplant, onion,… Continue reading