Two weeks in one post! That’s a sure sign that my summer is getting busier by the minute, and I don’t see things slowing down anytime soon. After all, we are coming up on the most wonderful time of the year, at least in my world. Plus, things are booming in my garden and with our CSA, and because
I’m a glutton for punishment we love our fruit, I ordered massive amounts of blueberries again this year. They’ll probably show up about the same time as the airplanes. Thank goodness blueberries are easy to process.
Here’s a recap of the last two weeks of CSA goodness.
Week 4 brought us summer squash, zucchini, shelling peas, one bunch of kale, a head of broccoli, a bunch of beets and two cucumbers. The fennel was my “what am I going to do with this?” item of the week. I ended up roasting it with Parmesan cheese, olive oil and salt and pepper. While it was definitely edible, I don’t think it’s in line for our favorite veggie anytime soon. I sauteed the beet greens (still have the beets in the fridge), and I am saving the kale for another batch of chips, I think. (Maybe tomorrow, since it’s cooling down a bit here.) In an attempt to eat more vegetables during the day, I sliced the cucumbers and packed them in our lunches during the week.
The real wins though, were the new recipes for the zucchini and summer squash. I didn’t have a chance to make fritters, and my fridge was dangerously close to being overrun by squash, so I went looking for some new ideas. I made zucchini muffins (complete with chocolate chips, per Andy’s request), and a savory squash bread, loaded with Parmesan cheese. The muffins were good, but the cheese bread was amazing. We ate it all before I could take a picture, but I am sure that I’ll make this bread again, so I’m sure to share it here sooner or later.
OK, so here’s week five. More lettuce. More kale. More broccoli. More squash and zucchini. (Can you say fritters and bread? Again?) The pickles and beans were the newbies this week. (Yay! I’m going to make this potato and bean salad with the beans!) The kale is headed for chipville, and we have been eating the lettuce on burgers and sandwiches. (I learned that lettuce, while great on a BLT, isn’t really ideal on a grilled cheese. What can I say? I’m just trying to use up the stuff!) I plan on “quick pickling” the pickles with our go-to recipe, although this idea intrigues me.
I also have a giant bag of green beans from our garden, and I can’t decide if we should just keep snacking on them or if I should can them. It’s probably enough to get four quarts… is that worth heating up the kitchen with giant kettles of water? Decisions, decisions….
I can’t wait to see what comes next! I’m hoping for tomatoes and sweet corn! :)