It’s officially summer at our house. The students are mostly gone from the university where I work, and Rami’s teaching schedule is wrapping up, too. That’s not to say we won’t be busy for the next few months; summer for us doesn’t mean a break so much as a shift in the usual routine. Last weekend was the first of several picnics we’ll be taking, and starting next week we’ll be spending every Wednesday night together watching “So You Think You Can Dance.” (Seriously. We love that show.)
The local food scene is starting to shift into summer gear, too. I’m seeing more and more tomatoes at the markets, and the grocery store in my neighborhood had “local” blueberries from far south Texas this week. I’m psyched about all the new flavors the warm weather brings.
This is what we’re getting in our Local Box this week. Thanks so much to Stephanie over at Eating Out of the Local Box for all the farm links in this week’s line-up.
Red Beet Bunch – Tecolote Farm
Salad Mix – My Father’s Farm
Summer Squash – Texas Natural
Green Beans – Acadian Family Farm
Sweet Potatoes – Homestead Farm
Kale – Green Collier
Heirloom Tomatoes – Bluebonnet Hydroponics
Mango – G&S Groves
Fennel – Fruitful Hill Farm
Here’s what I’m making:
Wednedsay: Four bean salad, Grilled goat cheese and tomato sandwich
Thursday: Summer squash tacos
Friday: Red lentil and sweet potato stew
Saturday: Picnic: Pickled beets, Shaved fennel salad, Sliced tomatoes with salt & pepper, homemade wheat bread
Sunday: Lettuce salad with garlic vinaigrette and leftover roasted beets
Monday: Death by garlic pasta
Tuesday: Pancakes, scrambled eggs, mango banana smoothies
Breakfast: I’m going to try making a root vegetable omelet based on this recipe and see if it reheats well throughout the week.