This week’s share was colorful with rainbow chard, yellow squash, baby beets, gorgeous tomatoes and a bright orange edible flower. The tomatoes were either eaten over the sink in all their summer glory or sliced and made into BLT’s. The baby beets and kale went into smoothies for the week. I picked up some Great Lakes trout and it was my first time making it. I drizzled it with a bit of olive oil, sprinkled it with sea salt and placed a few slices of lemon on top. I baked it for 15 minutes and it was really delicious! I served it with saffron sage rice on the side and the whole meal was a winner.
This week we received fresh garlic, rainbow chard, dinosaur kale, summer squash, heirloom tomatoes, baby beets, Italian parsley, sage, cilantro, and Nasturtium (edible flower).
I couldn’t get over how beautiful the tomatoes were. I try to eat fresh tomatoes only in the summer, so I miss them terribly the rest of the year. Sliced with mozzarella or burrata and drizzled with olive oil and a sprinkle of salt and pepper is all they need. My favorite summer dinner.
I’m sharing this recipe for saffron sage rice because it’s divine. Saffron is expensive, for sure, but Trader Joe’s carries it or I recommend ordering spices online. They are more fresh that way and usually more cost effective, too. I buy from Penzey’s.
Saffron is worth its price tag. It’s extremely aromatic and it turns any dish a beautiful shade of yellow. If you’ve never used saffron before, you really must sometime. It makes ordinary rice incredibly flavorful and special. I usually double the recipe below because there’s never enough.