You may have noticed that this series took a bit of a hiatus over the past few weeks – well, that’s because we were away and therefore not receiving our weekly vegetables! Last week, our shares started up again. Here is what we received:
Our farmer says: “Right in tune with the warm up, the summer squash and zucchini plants have started producing like mad. The zucchini went a little too wild in fact – normally I pick it every other day, but I was a day late and now have quite a few vastly oversized zucchini in the cooler.”
Our farmer says: “For those of you who haven’t tried kale yet, remember that the leaves are tender but the stems are tough, so discard the stems. With almost any veggie that is new to you, I recommend ‘the magic recipe’: coarse chop and sauté in a covered pan with a little olive oil and garlic and/or onions. Cook until the greens are wilted but still a nice bright green. After you’ve take it off the heat a healthy squirt of fresh lemon and a dash of parmesan cheese on top will give you a tasty veggie dish.”
What we cooked:
Dave made Zucchini Parmesan with the Zucchini and Yellow Squash. Even though Dave made this, Zucchini Parmesan is actually one dish I know how to make!
Dave decided to cook the kale as our farmer recommended, using the scallions as well instead of onions. We have made kale chips in the past and I still want to put kale in a green smoothie, but for this week we sautéed it. I can’t say I loved it, but it sure looked nice!
We also used scallions in our salad and Dave mixed it into the hamburgers he made last night!
We did not eat the broccoli yet, so that will be mentioned in next week’s post!
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