Hello everyone, Jess and Sarah here. We hope you are having a wonderful Labor Day weekend! Let’s take a look at what we did with share box #12:
- 12 butter and sugar corn
- Corn on and off the cob
- Frozen for winter use
- 2 watermelon
- Enjoyed as-is and in a kale smoothie
- Watermelon Lemonade
- 2 8-ball zucchini
- Jess and Sarah both still has them stored at home
- 8 Paula red apples
- Enjoyed as-is
- Sliced for kiddo snacks
- 3 beefsteak tomatoes
- Tomato Sauce
- Tomato sandwich with mayonnaise
- 1 box of purple bumblebee tomatoes
- Sliced in side salads, some in the tomato sauce
- Pasta Dish brought to the in-laws
- 8 pickling cukes
- Quick Refrigerator Pickles
- Enjoyed on the go, perfect kid size
- dill heads
- Quick Refrigerator Pickles
- Chopped and added to salads
- 10 habanero peppers
- Pickled Peppers
- Habanero Jelly (recipe to come!)
- 10 banana peppers
- Pickled Peppers
- sliced on pizza
- 2 kale
- Kale smoothies, the kale not used was frozen for later
- Egg Sandwiches
- Hard boiled for salads
- 2 watermelon
- 2 lettuce
- Side salads
- BLT Salad
Let’s take a look through Jess’ kitchen this week:
Hi everyone, Jess here. I must say that I’m away camping for Labor Day weekend, so apologies for the quickies this week.
This quick pickling recipe worked out great!
Some of my eggs, peppers and tomatoes went into a sheet of puff pastry, wrapped baked and served in a delicious pocket like so…
More puff pastry was used to make this puff pastry crown earlier in the week.
I was loving the Patty Pan squash that we picked up at the farmstand this week. It’s always wonderful to have something that tastes so delicious with just a quick sauté!
I had an abundance of peppers left, and I wanted to finish them up before i left for camping. I decided to roast them before freezing them.
I’ve found that roasted peppers freeze surprisingly well.
Meanwhile, I knew I wouldn’t get to the banana peppers, habaneros and jalapeños before leaving for my trip, so I quick pickled them. I’m looking forward to enjoying them when I return from our camping trip!
On our camping trip, we’ve been enjoying the lettuce, heirloom cherries and the watermelon.
I love camping trips where I can fit the slow cooker in the car. These Springdell ribs were a welcome sight after a day of hiking.
The combo of watermelon, salad and ribs with Our Favorite Dressing? Forget about it!
Hello everyone, it’s Sarah! I see Jess was roasting and freezing peppers, pickling peppers etc. It must be in the air, or in the season to prepare for winter. I did a bunch of freezing here at my house too.
I did a quick cook of my corn, removed it from the cob and bagged it for the freezer.
I had a real back log of tomatoes so I spent a day getting a ton done at home, including a bunch of tomato sauce, you can even see more unused tomatoes in the background of this photo!
Soccer season is upon us. You will be seeing some quick dinner ideas from me, our family members have 3 soccer practices and 2 games a week. Add one of the boys on travel soccer…some moms out there can understand me here!
Pizza night! Half of the pizza for the boys and Half with grilled chicken and banana peppers for us!
Awesome breakfast sandwiches. Springdell bacon, eggs, and mozzarella on a toasted English muffin. Yum.
I made a pasta dish to bring down for my in laws to have later in the week. Tortellini with cherry tomatoes and summer squash.
Now that vacations are coming to an end and school is starting back up, we are looking forward to the routines and delicious foods that come with the fall. We hope you are too!