Hi everyone, Jess here! It was a super busy week in the Anderson household, and it was so wonderful to be fueled with fresh and delicious food along the way! 
Let’s check out this week’s bounty and how it was enjoyed.
- butter and sugar corn
- boiled for 6 minutes, cut off the cob and put into rice bowls, leftovers as a side dish
- green beans
- blanched for 1-2 minutes, put into rice bowls, leftovers as a side dish
- slicing cukes
- sliced into rice bowls and next to meals all week
- garlic
- stored and hung in the closet
- Pan Seared Haddock with Basil Sauce (adapted from this Cooking Light recipe)
- peaches
- enjoyed as-is
- Peach Bellinis
- plums
- collard greens
- basil
- Pan Seared Haddock with Basil Sauce (adapted from this Cooking Light recipe)
- Chiffonade for the rice bowls
- kale
- in power smoothies, leaves not yet used were placed in the freezer
- collard greens
- Steamed Collard Green noodles with Curry Sauce
The flowers were so lovely to enjoy this week, they lived on the counter with a sunflower that broke before blooming in our garden (so it bloomed on our table) and a small vase of the basil that got picked at throughout the week. On Monday, we had a rerun of last week’s Meatless Monday dish, as it was so tasty and simple! The thin ribbons of basil were a lovely addition.
Given how busy this week was, it was also nice to blanch the beans, corn and kale all at the same time. I knew we wouldn’t eat it all in one sitting, but they were ready to eat in other meals throughout the week, and I only had to dirty one pot to blanch everything (always good to consider the order of your blanching, as you don’t necessarily want your corn to taste like kale- I went corn, then beans, then kale.)
I love to store garlic this way, a cool dry place to hang your garlic is a a good thing!I love the manageable sizes of the bulbs that come from the farm. I can pull off just what I need and the garlic holds up so well!
The Plum Clafoutis was a nice dessert to enjoy with the sour plums. The sweeter purple plums were a little harder to cut as they were so juicy they fell apart, but they all worked together just lovely! A sweet dollop of freshly whipped cream sealed the deal on this week’s dessert.
If you’d like it a bit more aesthetic, save some of your prettiest slices and pop them on top about a third of the way through baking, to allow them not to sink in so much during the baking process.
I had a karate seminar that involved about 16 hours of training throughout the weekend. I don’t think I would have survived without the kale and berry power smoothies.
The carrots and peppers were from our Community Garden plot, as were the broccoli and cauliflower, where we had an encore of the Buffalo Cauliflower recipe. I just love this stuff.
Wednesday is always fun because it’s seafood day! I grabbed some salmon for the boys while the grown ups has some pan seared haddock with basil sauce (recipe above). It’s a simple and versatile recipe, the basil sauce is a “light” version replacing much of the oil with broth.
There were no ham hocks at the farmstand on Wednesday, so I grabbed a ham steak that was big enough to sail away on! I cubed half of it, included the ham bone, and saved the rest for later.
Remember this rendered bacon fat from the camping trip a couple of weeks ago? It provided awesome flavor and body when used in this recipe, which was as easy as one…
Less than an hour, and this soup had the flavors that would have you convinced I was cooking all day. Plus, I still have some ham for another recipe!
Aaaaand the Peach Bellini. ‘Nuff said. I hope you enjoyed this week’s adventure! I’ll keep the verbiage short and sweet this week. See you back here soon for the 8th crate of the season!