Hello! Jess and Sarah here. Hope you are surviving this heat! Let’s recap our week of CSA goodness!
- 12 ears of butter & sugar corn
- Eaten in two days, as is and with herb butter
- Jess’ family and friends ate this dozen and went back for one more dozen
- 2 slicing cucumbers
- Salad toppings
- 2 squash bombs (aka eight ball squash)
- Sarah will be using them tomorrow for Sunday Night Dinner, stay tuned!
- Jess stuffed hers with ground beef, garlic, and the end of last season’s salsa
- 5 zucchini squash
- Zucchini with Amish Roll Butter and fresh Garlic
- Zucchini & ‘Cado soup
- Hasselback Zucchini with Garlic and Parmesan
- Zucchini Lasagna Roll-Ups
- 5 summer squash
- Squash Bake, so good I made it again!
- Sliced and sauteed with Amish Roll Butter
- 1 bag of wax beans
- Blanched and added to salads
- Blanched and eaten with our fingers
- 3 salt and pepper cucumbers
- They didnt even last the ride home, Sarah’s boys gobbled them up
- Jess’ boys ate theirs sliced with lunches
- 1 purple kohlrabi
- Peeled, sliced and dipped in hummus
- Sliced and fried in Amish Roll Butter, topped with an egg (again!)
- 1 bunch of Genovese basil
- 2 heads of lettuce
- Lunch salads
- In tacos, lunch salads and lettuce wraps with snap peas
- 1 bunch of Lacinato kale
- Jess made kale chips
- 1 bunch of fennel fronds
- Added to salads
- A batch of fennel frond and lemon balm tea (an awesome remedy to the cold and cough that went around the house)
- 1 heirloom collard greens
- Shared with Sarah’s neighbor
- Jess is still experimenting with her collard green noodles, this time with a sesame chili sauce… Not quite ready to share the recipe just yet, I want to improve it some.
- 1 head of green cabbage
- Still in the fridge, but destined to become a slaw
- Jess will be making a hunter’s loaf, the recipe is in the lineup!
- 1 bunch of winter kale
- Stems in smoothies, kale in yet another batch of kale brownies (Is that batch number 3 or 4 of the season? Jess loves these!)
- 2 raspberries
- eaten as is
This week’s updates to the veggie scope are:
- Slicing Cucumbers
Some of the featured recipes of the week include:
Here is a look at Sarah’s kitchen and what’s been cooking:
Here is a look at what Jess has been up to this week:
Hi everyone! I’m still struggling with the collard greens and my perfect collard green noodle recipe. I know it’s been another week and another batch of collard greens, but I still haven’t hit the jackpot yet. I think I’m close, though, really!
I made Farmer Jamie’s Chilled Zucchini & ‘Cado soup this week, good stuff and with flexible ingredients!
Another Squash Bomb Success! I’m convinced you can put just about anything in these and roast them in the oven to achieve a fabulous dinner! For this combo, I just used the rest of last season’s homemade salsa, along with some Springdell ground beef, garlic and basil, and topped it off with some mozzarella and fresh Parmigiano Reggiano.
When all else fails, brown some Springdell Ground Beef and have taco night! Sautéed Zucchini cubes with egg and cheese are a great veggie filling as well.
I tried the baked version of the hasselback zucchini with garlic and Parmesan. Believe me, I wanted to try the grilled version, but alas my grill ran out of propane, and with my better half away in India this week, well it was a bit too tough to convince the kids to head out to the hardware store for a refill. The baked version was compelling though and I will be trying this again! Instead of the garlic powder I used paper thin slices of fresh garlic wedged with a Parmesan cheese shaving in between each slice. It all turned out pretty heavenly!
How have you been using your veggies this week? Always feel free to let us know by submitting your recipe. The more member-tested recipes we can amass, the better cooks we may all become!
Thanks to everyone for reading, we hope you all enjoy your week! We will see you tomorrow for Sunday Night Dinner.