I forgot a picture of my cheddar squash bread, which collapsed in the center like a cheese soufflé but was excellent warm!
A true summer basket this week! I couldn’t be more excited about corn (all 8 ears!), but won’t say the same for all this squash! Let’s see how many recipes I can hide it in this week.
- Roast chicken with carrots
- Cheddar zucchini bread
- Thai style tofu fried rice
- Squash crust pizza
- Corn salad
- Orzo and squash
We’ll eat all our fruit as snacks. I may have to make some additional squash breads to use up everything we got this week!
This is the perfect early summer basket this week! The boxes are getting heavier and the veggies are filling up both sides of our crisper, which is a sure sign we’re headed for peak season. I’m trying to take a break from pasta with my menu this week, although there’s no break from salads in sight!
We still have more lettuce to use and a bundle of garlic scapes (in addition to what we harvested from our own garden)! We’ve frozen some of the extra peas, because we’re doing the same with what we’ve been getting from our garden, too!
A good mix of roots and leaves this week. I’m trying to plan a lot of quick meals good for a busy workweek with long hours, or at least with parts that can be prepped ahead of time.
- Blueberry waffles
- Whole roasted kohlrabi and pesto chicken
- Zucchini chicken enchilada casserole
- Pasta with sausage and peas
- Beet and freekeh salad (will serve over lettuce)
- Pasta with clam sauce
We’ll probably just eat the peaches plain and either turn the scapes into more pesto, or save them for another week.
Happy first week of fruit share! Unfortunately with the cold weather, the usual farms are not producing much yet, so our fruit this week came to us from Georgia!
With a more limited ability to grab groceries, we’ve tried to use a lot of the flavors and ingredients we have already for meals through the week. Colder weather this week means heavier meals mixed in with salads (still have to use up all that lettuce, after all!)