In our box this week, we’re getting blueberries from Berry Best, canary melon from Tecalote, basil from Montesino, herbs from Tecalote, limes from G&S Groves, lettuce from Bluebonnet Hydroponics, squash blossoms from Montesino, bell peppers from Tecalote or My Father’s Farm, eggplant from Tecalote, summer squash from Naegelin, baby leeks from Animal Farm, and garlic from Montesino.
We’re traveling to a wedding this weekend, so I’m trying to use up as many of the perishable items quickly.
For the morning before we travel, I’ll make a hearty fritatta with baby leeks, squash blossoms and herbs. I’ll also make grilled veggie sandwiches (made with grilled eggplant, summer squash, and bell peppers) spread with basil pesto to take on the plane.
In my neverending quest to cook lettuce, I found this recipe for lettuce soup. Seems a bit strange, but looks easy and tasty. Seems pretty healthy also!