Once strawberry season has passed us by, the next best thing is blueberry season. And guess what we got this week? A pint!
The berries are from Dawson's Orchard, which also has a stall at our farmer's market. We get peaches from them every year, but sadly they lost their crop this season because of the harsh winter we had. I'm glad they still have blueberries!
These will likely get eaten straight up - they're that good. Don't get me wrong, I love fruit IN things, like blueberry pancakes or cobblers. But sometimes I just love fruit for itself.
Cucumbers will be salad toppings this week, and might even be a snack, since I find cold, crisp cucumbers to be really refreshing. The onions go in everything - we never have a problem using them up, since they are the base of a lot of recipes.
This cheese. I have no idea what it will taste like, but it's called Temptation, so I'm assuming once we open it, we won't want to stop eating?
Parsley will likely end up in some dish - I often keep the fresh herbs in the fridge to pull from before I take from my outdoor pots (which is a good thing considering some of my herbs croaked).
I made a delicious version of zuppa toscana this week from last week's kale, thanks to recipe from my friend T who discovered the recipe after getting kale in her own CSA. It was so delicious and it made great leftovers. I'm pretty sure I was the envy of my office with the smell coming out of the microwave. That will definitely be put on the rotation.
As for this week, perhaps another soup - possibly the one that SOLE for the Soul left in the comments last week - miso soup with tofu and kale.
I'm no stranger to wax beans because my grandparents grow them and we typically can from their crop every year. But these little guys will make a good side dish this week.
What's in your CSA? Any recipes to share?