Welcome the Cucurbits! These are among my favorite summer vegetables. With the exception of tomatoes, I think it’s what I look forward to the most. Even zucchini 🙂
Seasonal: Greens: Arugula, Dandelion, LOTS of Lettuces, Mustard, Swiss Chard, and Spinach. Brassicas: Kale, Collards, Cabbage, Kohlrabi. Cucurbits: Cucumbers and Zucchini! Root Veg: Beets, Carrots, Potatoes, Radishes, and Turnips. Also green onions, green garlic and garlic scapes. Herbs: Basil, Chives, Cilantro, Dill, Mint, Oregano, Sage, Thyme. Fruit: Strawberries!!!!
All Summer: Eggs, chicken, beef, oats, wheat, cornmeal, pork, cheese, honey, baked goods, lavender, mushrooms, popcorn, and much more. See the complete list of vendors at this year’s market for more information about produce and products.
Fun fact about Swiss Chard: it’s actually a variety of beet! The varieties we cook and pickle has been bred for its roots, and the varieties whose leaves we chop and lightly cook have been bred for their large leaves! The greens from your beet roots are also tasty.
This week, it looks like we’re back to pretty warm weather… so crock pot and no-cook and leftovers galore are my plans for meals.
I’ve been loving Chad Sanders’ sesame bagels for breakfast, toasted, with a little salted butter and a little fresh ground peanut butter. So delicious! Add a hard-boiled egg and maybe some fresh strawberries, and that’s a lovely breakfast!
Here’s a frittata recipe that features fresh cilantro and pretty much whatever you have in your fridge. When I first saw the picture, I thought the thin pink slices were sausage, and now I’m totally imagining making this with some local pork brats or crumbled sausage. And swiss chard or beet greens.
Frittatas used to intimidate me, I’ll be honest. Putting it all together and then just trusting that the eggs would be done made me nervous. But once I tried it, it became a regular in our easy-dinner rotation, not to mention brunch. I like using a well-seasoned cast-iron skillet for this; the iron heats evenly, and cooks the inside of the eggs without burning the bottom.
Pickled Cucumber Soup – Ottolenghi
Some cucumber-heavy dishes from Smitten Kitchen:
And two from Food and Wine:
Zucchini Agrodolce – 101 Cookbooks (if ever there was a zucchini recipe to get me excited about zucchini, this is it!! honey, garlic, evoo, walnuts and dates!)
Slow-Cooker Tacos! Start with your meat, choose flour or corn tortillas, and then a variety of vegetables! A few options for meat:
- Instant Pot Taco meat (ground beef)
- Nom Nom Paleo Pressure Cooker Salsa Chicken Tacos
- Nom Nom Paleo Chicken Carnitas
Other Taco ingredients:
Or.., try this Food and Wine recipe that uses a rotisserie chicken to cut down on cooking!