Sunburst squash is that crazy yellow flying saucer in your CSA box. You can use it the same way you use zucchini. But for a treat it is fun to stuff them. Here are two recipes for you play.
Here are some recommended recipes for you all to try!
These Rhubarb cookies got great reviews from everyone that tried them. They are a little soft, so make sure that they brown a little bit before taking them out!
Kale Brownies = very good. I had to add a little water to the blender so it would chop up the Kale so my brownies were more fudgy in the middle. I think I might try it in the food processor next time or just leave the brownies in the pan to cool – that probably would have cooked them just enough. But definitely cook a bit longer than recommended for a more traditional brownie texture!
Try out these recipes and let us know what you think!
This is the first year we have grown artichokes and they are AMAZING. So young and so tender. I am used to the big globe artichoke you pick up at the store. I always thought they were a lot of work by the time you trimmed them and scooped out the furry inside, but these young artichokes are so tender and easy -just quickly trim the pointy ends with scissors. They are small enough that there is no furry inside. So I have just popped them into the steamer and cooked until tender. We love to dip them in lemon butter.
Here are a few recipes I want to try: Grilled Artichokes with Garlic Parmesan and Roasted Baby Artichokes!
Click photos to open the link in a new tab.
The “original” veggie girl aka Abby made this cake a few weeks ago. (It warms my mama’s heart to envision her baking in her little apartment on Capital Hill. Abby just graduated this May from Cornish College of the Arts with a B.A. of Fine Arts in Dance.)
We are excited to try it! She recommended adding extra lemon juice to the frosting for a stronger lemon flavor.
Here is a great tutorial on how to make a small batch of homemade sauerkraut. It is really pretty simple. I am hoping to give it a try this week as well. She gives a lot of information on the whole fermentation process. The article is definitely worth the time reading all the way to the end.
This week our regular share boxes have several pickling cucumbers in them. The plants are just starting to bear. Within the next couple of weeks we will start taking orders for bulk amounts. So keep checking the box post each week.
Pickling cucumbers are designed for making pickles but they are delicious for fresh eating as well. They are great sliced for a salad or sandwich. A little oil and vinegar and dill weed can transform this little gem into a delightful side dish. Or chop them up finely to make some Taziki sauce. I have included a few links below for you to give a whirl if you are looking for some ideas.
Click on photos for the links.
Or enjoy this simple classic side dish…
Or give this Tzatziki Sauce a try……