Let’s take a look at what is in share box #6
- 24 ears of butter & sugar corn
- 1 dozen of Jess’ eaten, one given to her house sitters
- Sarah’s Corn Ideas
- Grilled corn
- Corn with chives and parmesan
- 6 salad cukes
- Sour Cream Cucumber Salad with Basil (recipe to follow)
- Eaten as-is
- 4 slicing cukes
- Tzatziki
- Fried Cucumbers (recipe to follow)
- Eaten as-is
- 1 blueberry
- Eaten as-is
- blueberry pancakes
- 1 bag o’ beans
- Steamed
- 1 bunch of winter kale
- Sautéed with Shiitake Mushrooms
- Smoothies
- 1 bunch of red Russian kale
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- Kale Brownies
- Kale Cesar Salad
- 1 bunch of Genovese Basil
- Sour Cream Cucumber Salad with Basil
- Sarah’s Corn Ideas
- 1 bunch of carrots
- Snacks for vacation!
- Still in Sarah’s fridge, planning on adding them to a slaw tomorrow!
Just a side note for those who may not have caught the note on the board…the value of a full share without any add-ons is $42.75 this week, a great way to see how you really do get your money out of your share!
- Kale Brownies
- Fried with Kohlrabi
- Eggs in the Nest
- Poached eggs on leftover corn salad
- blueberry pancakes
- 2 rainbow chard
- Swiss chard with Egg Noodles and Pasta
- smoothies
- Sauteed with fresh garlic and olive oil
This chard is the biggest we have ever seen, couldn’t get over the size…neither could Flat Farmer.
- 2 blueberries
- Enjoyed as-is (a Lemon Zucchini Cake with Lemon Buttercream to follow)
- Blueberry Pancakes
- smoothies
Here’s what’s been updated on Veggiescope this week:
Let’s take a quick jaunt through Sarah’s kitchen!
This plate screams summer! BBQ chicken on the grill with steamed beans and juicy watermelon.
Lots of corn this week, I love to add flavor to corn with fun toppings. This one is chives from the herb garden and shaved Parmesan cheese!
4 ears of our corn was grilled with husk on this week. If you try this one be sure to soak the corn in water before placing them on the grill!
Started the day off right with a blueberry, swiss chard and local honey smoothie!
Let’s take a quick jaunt through Jess’ kitchen!
Hi everyone, Jess here. I was on vacation this week, so much of the cooking was done up north and as it was vacation, we ate out some. We waited until noontime on Monday before starting our vacation adventure, picked up our CSA from Springdell, and made the 3 hour drive north from there!
When our family came to visit us up North, I sent them home with some chard, corn, and the lovely gladiolas from the flower share, which they were happy to take home. All have been providing much enjoyment for me and the family at home and on vacation! As it was vacation, I was grateful for many finger foods in the share this week!
Big and crunchy dino kale chips!
My kohlrabi was used the same way 2 weeks in a row, sliced and pan fried in amish roll butter with a sprinkle of kosher salt, topped with a runny egg.
Here are some more kohlrabi hash browns topped with an egg (I can be a one-trick-pony when it comes to recipes that work), along with zucchini pancakes!
I went a bit out of the box and tried an old recipe for fried cucumbers! Recipe to follow soon.
One of the days on vacation, I enjoyed some kale with sautéed shiitake mushrooms, soy sauce and sesame oil. Simple and delicious!
Steamed beans, Springdell Burgers with massaged kale, corn and smashed red potatoes. What a perfect summer meal!
My oldest son is such a fan of the “egg in a nest”. He could eat one everyday!
In case you missed it, Farmer Jamie’s Zucchini and ‘Cado soup was a yummy one!
I had big plans to make a blueberry cake with lemon buttercream, even going so far as to bring the baking necessities up north, however before I noticed, my boys ate all the blueberries. This one will need to be tabled until the next harvest of berries.
See you tomorrow for Sunday Dinner, where I’ll be using that head of cabbage! I’ll expound on some of these cucumber ideas in the next day or two as well. Enjoy!