It’s been a month of awesome fresh, local food! This has affected the quantity of vegetables we eat and the type of food we make. We’ve been pretty open about trying new recipes, asking friends or just googling, and they’ve all turned out amazing! It has taken a lot of commitment to cook (almost) every night and try to use the fresh ingredients. Especially because we know we’re getting new ones on Saturday.
For the most part it’s worked out, although we cheated a little bit this week with the green beans. I’m not a huge fan of them, we cooked them on two different days (still leftover from week 3), and gave the week four one’s to one of our friends.
But, I’m getting ahead of myself…
Week 4 share:
* 4 ears of corn
* 2 zucchinis
* 2 yellow squash
* 2 beets
* radishes
* green beans
The wonderful thing about having fresh corn is making a crisp salad with it!
Just chop up radishes, corn, tomatoes, onion, and mix with some blue cheese, a little bit of olive oil and a splash of balsamic vinegar.
Proof that we did eat some green beans:
Sauteed green beans, onions and corn. The corn was so sweet that it was just delicious!
We tried the same recipe for cream sauce and peas, substituting zucchini and yellow squash into the recipe.
We had a friend over and wanted leftovers, so we doubled the recipe (again, using milk and butter instead of cream).
However, we found out that doubling the amount of jalapeños was probably not the brightest idea, since they were very fresh ones. This dish came out super spicy, and I’m kind of a wimp… but we still ate it. This time with white rice…
I present: Cream Sauce with Zucchini and Yellow Squash
We also made pasta primavera, with the zucchini and squash, and cucumber sandwiches, but didn’t take pictures.
For the cucumber sandwiches, we mixed mayonnaise, mustard, salt, pepper and cilantro on decrusted wheat bread. So refreshing for summer!
