Hello everyone, Jess and Sarah here, still waiting for some rain. As Jess’ squashes and zucchinis are getting overpowered by a bacterial wilt in the community garden plot, we think of Jamie and all the other farmers that are dealing with issues like this on a scale that’s thousands of times larger. Please keep the fertile land vibes flowing for our dear farmers during this record dry season.
- 12 butter & sugar Corn
- Boiled and enjoyed
- Added to slaw
- Sprinkled on top of chicken nachos
- 1 box heirloom cherry tomatoes
- Enjoyed as-is
- Lunchbox snacks
- Croissant Pie
- 1 green cabbage
- Jess testing Okonomiyaki recipes (if it works out, you’ll read about it tomorrow!
- Slaw
- 3 bell peppers
- Slivered and enjoyed as-is
- 3 banana peppers
- Still waiting to be eaten at Sarah’s house
- Here at Jess’ house too (saving for Sunday Dinner in case the Okonomiyaki doesn’t work out)
- green beans
- Quick steamed and enjoyed with Deconstructed Lettuce Wraps
- Eaten raw (crunch, crunch, crunch)
- salad onions
- Into the croissant pie
- Added to Crockpot short ribs
- 2 beefsteak tomatoes
- Big ole’ tomato sandwich
- Baked Parmesan Tomatoes
- Basil and Ovoline Caprese (Awesome and local Mozzarella House Cheese available at the Farmstand)
- 2 salad cukes
- Enjoyed as-is
- 1 slicing cucumber
- Into the Refrigerator Pickle brine
- Smoothies
- 1 bunch genovese basil
- Caprese Salad
- Croissant Pie
- Smoothies
- Chicken with lemon basil sauce
- A bunch still in a vase on Jess’ Counter, where she pulls off a leaf here and there for random use
- 1 head lettuce
- Deconstructed Lettuce Wraps
- Side Salad
- Smoothies
- 2 bunches of zinnias
- Croissant Pie
- Fried and enjoyed at breakfast, lunch and dinner time
- 1 box blueberries
- 2 bunches red Russian kale
- Blanched and frozen for smoothies
- Smoothies
- 1 bunch collards
- Collard Green Noodles with Homemade Thai Peanut Sauce
- Shared with Sarah’s neighbor
Our featured recipes of the week included:
Sunday Dinner- Grilled Pesto Chicken with Tons of Veggies
Our updates on Veggiescope this week include:
Let’s take a trip through Jess’ Kitchen:
Aren’t these beet pancakes lovely? Well, it’s going to take a lot more than this to fool my boys into eating beets. I decided to feed into their excitement about Pokemon Go:
I spread my beet pancakes with a tiny bit of vanilla yogurt and chocolate and we had ourselves some Poke-cakes!
I decided to make another croissant crust pie using some zucchini, cherry tomatoes, oregano, salad onion, garlic, basil, cheese and eggs. It was quite good!
Here we have a Springdell Ham steak which was rubbed with ground mustard and Ben’s maple sugar.
Put it all together and it’s a trifecta!
Let’s take a trip through Sarah’s kitchen:
Springdell short ribs from my meat share paired with BBQ sauce and onions.
I guess we were in a raw mood this week, lot’s of this going on.
Poached Springdell eggs and toast with a side of fresh blueberries.
Grabbed some carrots from the farmstand this week and made lemon pepper carrots.
I always give my corn a quick cook the day of, then I can use it all week long…if it lasts that long!
Chicken cutlets with a lemon basil sauce…I’ve gone to heaven.
We hope you enjoyed this week’s items, it seems like this part of the summer is moving so fast! We have been loving the website feedback and are most grateful for all of the positive comments about our site’s format. Good or bad, when it comes to feedback we welcome it all!.
We look forward to seeing you here tomorrow for Sunday Dinner. In the meantime,have a wonderful evening!