I did a little dance when I unloaded our Local Box this week. We got okra, peaches, basil and two kinds of tomatoes. It doesn’t get much summery-er than that. Rami and I made short work of the tomatoes and ate those in a sandwich already. The summer peas aren’t far behind– they’re made up in a salad in the fridge and I’ll be eating them as soon as I publish this post.
Here are the ingredients I’m working with:
Peaches – Caskey Orchards
Assorted Summer Squash – Massey Farm
Basil – My Father’s Farm
Mango – G&S Groves
Valley Girl Tomatoes – My Father’s Farm
Juliette Tomatoes – Hillside Farm
Summer Peas – Just Peachy Farm
Spring Onions – Acadian Family Farm
Here’s what I’m making:
Saturday: Summer Squash Soup, sliced tomatoes with salt and pepper, peach cobbler (I’ll probably toss the mango in with the peaches)
Sunday: Vegetarian Penne
Monday: Picadillo (South American hash made with venison, onions, tomatoes, garlic, etc.), Tortillas
Tuesday: Leftover awareness night!
Breakfast: We’re on a toast and cream of wheat kick, embellished with homemade jams galore from the spring canning season and ATX Foodswappers