Hi everyone! Another awesome month of our CSA. Who can deny the awesome-ness of getting fresh, local veggies, fruit and fish every week in your house? No one! This month we enjoyed a lot of beets, scallions, onions, corn, zucchini and lettuces.
Week 5: beets, red leaf lettuce, Tuscan kale, wax beans, baby arugula, salad onions, blueberries
Recipes: many, many salads & smoothies
Week 6: swiss chard (in love), Boston lettuce (my new favorite), cucumber, zucchini squash, daikon, beets, red onions, corn, NJ tomato
Fish: swordfish
Recipes: Daikon + beet salad – this was surprisingly delicious and so easy. I am not a beet person, unfortunately. I have tried my best to make them in a variety of ways but I just don’t love them. I made beet chips last summer and those were delicious, but just okay. I will keep trying though.
I think this salad might be a winner. I peeled and cut the beets and daikon in julienne strips, added a homemade mustard vinaigrette and chilled. I will have to post the recipe separately. It was very good!
Week 7: Athena melon, romano beans, red leaf lettuce, zucchini squash, basil, NJ tomatoes, scallions, corn, carrots, cucumber
Recipes: grilled zucchini, zucchini fritters, basil + tomato stacks, smoothies and salads
Week 8: eggplant, scallions, green beans, basil, summer squash, zucchini, baby arugula, garlic, red leaf lettuce
Fish: sole
Recipes: Grilled shrimp over spaghetti squash and red leaf lettuce salad, smoothies with carrot greens and swiss chard
Our own garden is producing some pretty amazing results this month as well. I mean, look at it, it’s so beautiful! I posted a couple weeks ago for all of our local friends to come on buy and pick up some goodies. Every friend I visit these days gets some goodies from the garden. Lucky!
We picked almost 30 zucchini over the course of 2 weeks!
Our basil was absolutely stunning as well. I started giving lots away and also picking it for us to use. But really, who can use that much basil in one month? I decided to try a new method of preserving the basil this year. I picked a whole bunch of the leaves, divided them up between my large ice cube trays, filled with water and froze. The idea is that when I need to use it throughout the year, I’ll just grab a cube, leave it out to thaw, dry off and chop as usual. We shall see how this method works. I have frozen basil in past summers flat in a Ziploc bag, equally as easy.
What kinds of local produce are you enjoying this summer?
Until next time!
xoxo
Jenny
