Summer is in full swing here, with late-night patio hangs, water slides, pool time, suntans, and popsicles. We’re about to hit a heat wave here in Ohio, with heat indexes of over 100 this week, which means every meal I eat needs to be light and preferably cold. There’s nothing worse than surviving the blistering heat all day and then serving a steaming bowl of heavy pasta for dinner unless you're a Hamilton. They eat their soup on 90-degree days, and I just can’t comprehend.
In addition to cooking for the outdoor temperature, it’s no surprise that I form our meals around seasonal ingredients. It’s easiest to do so in the summertime when fresh produce is busting at local farmer’s markets and CSA (Community Supported Agriculture) farm shares. I plan my dinners by first picking out the in-season produce and then forming meals around it. I’m now a few weeks into our CSA farm share from New Century Farms, out of Circleville, OH, and thought I’d share the produce I’ve received and the meals I made from it.
Week 1
Asparagus
Beets
Green Onions
Kale
Lettuce
Napa Cabbage
Radishes
Strawberries
Week 2
Broccoli
Cucumber
Green beans
Lemons
Peaches
Shell Peas
Strawberries
Summer Kale Salad: Roasted, marinated beets, kale, lettuce, cabbage, fresh mozzarella cheese, radishes, basil, lemon dill orzo, lemon, oil, salt and pepper.
Green beans and cucumber noodles (from Veg-Table): Ramen noodles tossed in a peanut sauce topped with blistered green beans, green onions, fresh cucumbers, and peanuts.
The green bean and green onion mix was later repurposed as a side and quickly reheated in the same cast iron skillet used to sear a steak. Re-warming greens in steak fat is 10/10.
Chicken Tinga Crunchwrap Supreme: Cooked chicken breasts were re-heated in a spicy tinga braising liquid, shredded and used as a base for the crunchwrap. Layers consisted of chicken, mozzarella cheese, tostada, cilantro lime creama, shredded cabbage, and halved cherry tomatoes.
Grains with roasted corn and peaches: A really simple side perfect for a summer cookout. Roasted corn cut off the ears are combined with farro, red onions, fresno chilies, peaches, parsley and mint.
Peach cobbler (from Magnolia Kitchen): When you have pounds and pounds of peaches, a cobbler is a must!
Pea puree with slow-cooked salmon + radish salad (from Ruffage): Peas are pureed with chili flakes, olive oil, lemon, cream, and mint. A quick salad of arugula, radishes, olive oil, salt, and pepper sits on top of low and slow cooked salmon with a spoonful of pea puree on the side.
I can’t for the life of me remember what I did with the asparagus, other than I know I ate them (a sure sign my brain is on overload).
The only thing left in my fridge is the broccoli!
has a wonderful blog with tons of seasonal recipes & has a search feature that allows you to sort by ingredient. Lots of broccoli options! May have to try the Chopped Broccoli Salad with Spicy Cashew Dressing.Leave a comment if you enjoyed hearing about seasonal meal creations using my CSA box produce!
Lastly, a very Happy Father’s Day to all the Dads out there, especially,
who is the glue that keeps our family together, the most patient father and husband there is, and all around stand up guy. We’d be lost without him. Hope everyone finds time to make their father figure’s day special today!
❤️❤️
Where can I find info on CSA boxes in the Kansas ?