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Month: July 2017

Summer CSA shares

Summer CSA shares

It’s been pretty busy over here and our summer farmer’s markets and CSA shares are just coming in to the best yields.  Our weather has been a little funny this summer, alternating between extra rainy and then extra hot!  I’ve talked to some of our farmers and they’ve noticed tomatoes and peppers are a little slow so far, but that’s what makes seasonal eating great. We learn to go with the flow, we learn to follow nature.


This is the beautiful share I brought home this week.

I picked up a few extra things at the market to top it off:  broccoli, fennel, gorgeous lettuce heads, and fresh basil from a friend.

Only this week was so crazy I had to wait a few days until I could actually pull these goodies together for a proper dinner.  With the rain came cooler temps, so I jumped on the chance to do a little roasting.  And if I am going to heat up my kitchen, I am going to make the most of it.  So I chopped up a couple of zucchinis, a beautiful red onion, my fennel, red bell pepper and some fresh garlic.  I sprinkled them with avocado oil and sea salt and in to the preheated oven they went.  I like to roast at 425, and sometimes I’ll run the food under the broiler for a few minutes at the end.


While they roasted I threw together a big salad- green and red leaf lettuce, fresh basil and mint, the fronds from the fennel… and I dressed it with fresh squeezed lemon juice and olive oil.

Once the vegetables were done roasting, I pulled them out and let them cool a bit.  Aren’t they beautiful?

Once they cooled, I added them to my salad base.

For a vegetarian version you could obviously leave as is, or toss a few beans on top.  Toasted pine nuts make a beautiful addition here too.  For other protein options, consider chicken or shrimp, or for heavier fare grilled steak or roast pork.

And all of this amazing goodness only took 15 minutes!



Summer Salads

Summer Salads



Wednesdays are the best.  My new favorite day of the week.  It’s CSA share pickup and farmer’s market.  Needless to say, I look forward to Wednesday night’s dinner and the challenge of being creative in the kitchen!

As warm as it is we prefer to eat as fresh as possible and without heating up the kitchen as much as we can.  I have learned how to be a little more clever in the kitchen, like using my Instant Pot pressure cooker often and even slow cooking overnight.  If I am cooking in the oven, I multitask and roast, bake or cook multiple items at the same time.  Honestly these are year round tactics that save me time, but they are really handy in the summer heat.

This salad was a good one.  Chard from our own little garden made the bed.  Zucchini ribbons, lightly steamed peas and beets, sliced cucumbers from our share.  The only foreign invader- the avocado slices from Trader Joes.  Homemade beet hummus, sprinkled with thyme.  Drizzle with olive oil and lemon.  A smattering of Growing the Seed’s Immune Boosting Pumpkin Seeds.  And the final touch?  A calendula blossom from our garden.

Delicious!  Seeing the colors in our food makes me smile each and every time.  You know you are doing your body a favor, and it tastes amazing too!


What kind of fun have you been having in the kitchen these days?  Share your creations with us and let us all be inspired!