Hi everyone, Jess here, fresh home from a trip up north in the camper, trying to milk the last of the summer before the kids head back to school. It’s been wonderful being fueled by all this produce to keep the family going!
This is some picture perfect produce right here. So many options, so little time! You’ll notice in this week’s recipes, most items were again enjoyed simply. If you’re looking for something a little more adventurous, simply click on the link for any item below to be taken to a description of that item, as well as a list of tested recipes! I’m always working on updating the database with new recipes and ideas.
- butter & sugar corn
- On the cob
- eggplant
- green peppers
- Pepper Pizzas
- Some stored for next week
- jumbo squash bomb
- Saving for next week
- heirloom summer squash
- Quick blanch and enjoyed with butter
- beefsteak tomatoes
- Baingan Bharta
- Basil and Mozzarella Salad with Balsamic Glaze
- squished peaches
- Enjoyed as-is
- classic peaches
- Enjoyed as-is
- heirloom cherry tomatoes
- on pizzas
- classic carrots
- sliced into chips with a mandolin slicer
- rainbow chard
- garlic
Small shares this week include corn, jumbo squash bombs, heirloom summer squash, bell peppers, squished and classic peaches, beefsteak and cherry tomatoes, and garlic.
- eggs (please be sure to bring back your egg cartons to the farmstand, so that they may be recycled!)
- Saved for next week (I’ll be whipping up an egg salad for sure!)
All veggie scraps composted unless otherwise noted.
This week started with an eggplant grilled until it “collapsed” over high heat. I popped it in the fridge until I had a chance to make this yummy Baingan Bharta recipe.
Carrots were mandolin sliced and enjoyed throughout the week.
Melon was cubed and the juice sipped by the littlest one in our family.
How about these peaches? They were so juicy and sweet, we each devoured a couple a day until they disappeared!
Pizza night was delicious this week, the cherry tomatoes roast up so nicely on the pizza. onion, peppers and ribbons of basil also joined in.
Pepper pizzas is an idea we tried around here before. The pepper bowls hold the Mozzarella House Mozzarella so nicely.
As we were going camping, I whipped up some White Bean and Chard Soup for my chard loving house sitters.
I came home from the camping trip to enjoy the rest of our Ovoline with some ribbons of basil and balsamic glaze on a bed of lettuces, a perfect end to a fun camping trip!
A quick reminder that there are still a few seats left at the first farm to fork dinner at Great Road Kitchen this Wednesday, featuring 6 courses of Springdell farm food! Meanwhile, see you back here soon for the 10th “Show” of the Springdell Show and Tell!