Summer is waning. I woke up this morning to a marching band rehearsal in the field behind our house, and I encountered heavy traffic near campus on the way into work. As autumn approaches, I’m torn between my love of lazy summers and the hustle of a new school year.
We’ve still got several weeks of summer produce in the wings, regardless of what the school calendar says. I’m particularly excited about the vegetables like zucchini, summer peas, and onions, which are just hitting their stride. Here’s what’s coming in the Local Box this week:
- Yellow Peaches – Caskey Orchards
- Basil – Gundermann Acres
- Cantaloupe – Gundermann
- Hydroponic Lettuce – Bluebonnet
- Yellow & Zucchini Squash – Gundermann Acres
- 1015 Onions – Bar W
- Magenta Spreen bunch – My Father’s Farm
- Butternut Squash – Bar W
- Summer Peas – Just Peachy Farm
- Peppers – Gundermann
- Wednesday: This penne with zucchini and basil comes together in about 15 minutes, with minimal dirty dishes. Yes, please.
- Thursday: Magenta spreen, also called “wild spinach” or lambsquarters, can be used interchangeably with spinach in almost any recipe. I’ll be using my bunch in this spinach lasagna recipe from one of my favorite food writers, Mark Bittman.
- Friday: Butternut squash and onions make excellent toppings for pizza, as in this recipe for butternut squash rosemary pizzas. I’ll use pita bread in place of fresh dough as the crust for individual-sized pies.
- Saturday: I’m making grilled cheese sandwiches and a grilled pepper and onion salad with lettuce instead of arugula.
- Sunday: Lazy dinner: Texas caviar (a salad of summer peas, bell peppers and onions) and tortillas chips, with diced cantaloupe and peaches in a fruit salad.
- Monday: If I play my cards right, all the produce will be gone by Monday, and I’ll ask Rami to take me out to dinner.
- Tuesday: Leftover Awareness Night!