Hooray for summer! The sun has been out more often these days and it finally feels summery. In fact, I have an impressive sunburn from spending a day at SeaWorld with my darling spouse earlier this week. Good thing you can’t overdose on Vitamin D.
Since I’m stuck indoors during daylight hours snuggling my bottle of aloe, it’s a good thing we got such bountiful produce from the CSA this week.
What veggies would you be confounded by? My normal recipe lists take about an hour, but I’m meeting a friend for yoga (hello, self-care, how you doing?). Let me know and I’ll tackle them when I get back!
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We are growing purple carrots!
I have read that the color in the purple carrots is the same in blueberries. So this is a super food! I recently tried Massaged Kale Salad and love it! You could cut the fennel bulb and the cabbage and make a salad (add a nice apple or some strawberries to it,) with a light vinegar/oil dressing. Squash sautees nicely, or you can bake it or put it in a soup.
Wendy recently posted..Mizutaki
Actually we are growing most of these things which makes me excited! Kale, lettuce, red onion, squash, cucumbers…I had someone ask me last week if I was a farmer!
That’s so exciting! Maybe you are a farmer. You should read Farm City, the book I didn’t finish in time to lend it to you in MN.
Stacy recently posted..csa share 06/23/11
Being a farmer does sound appealing some days. And I’ll have to grab that book. On a side note – Angela now has the baking book. I figured someone else should read it since I didn’t get it back to you.
Hah, I know I have some of her books, so it seems fair. She can return it when she comes to visit me. =D
the little white cucumbers are SO adorable! Does their taste notably differ from an English or lemon cucumber?
Nope! Cucumber-flavored. We’ve had the mini white cukes before, but they weren’t this mini last time. I think tomorrow they will get pickled.
Inspired by you, missy, I just signed up for a CSA at a community garden that employs and trains local youth just two blocks from my house. It’s funny but I feel an incredible responsibility to eat everything that comes in that box ’cause I know how much effort went into planting, tending, and harvesting.
I even like that I don’t get to pick. The red beets and salad greens teamed up with honeyed goat cheese for a salad. The squash got sliced and baked with garlic, marjoram, and olive oil and I’ve been eating strips like chips.
Needless to say, the strawberries got eaten up within hours.
Thanks for the inspiration — and recipe ideas — and keep ’em coming.