This morning I woke up to the “tap, tap, tap,” of a snare drum behind my house. When I heard the steady beat, I looked outside and saw hundreds of high school students marching together under the sun. Ah, marching band season. Must be back-to-school time in Texas!
Our summer vacations may be almost over, but summer growing season is still going strong for local farms. Right now most of what’s coming out of the field is small because the extreme heat causes crops to mature early. However, summer veggies like zucchini and peppers are just hitting their stride, and we’ve got several weeks of those goodies yet to come. (More if we can get a little rain!)
Here’s what’s coming in the Local Box this week:
- Yellow Peaches – Caskey Orchards
- Basil – Gundermann Acres
- Cantaloupe – Gundermann Acres
- Hydroponic Lettuce – Bluebonnet
- Yellow & Zucchini Squash – Gundermann Acres
- 1015 Onions – Bar W
- Magenta Spreen bunch – My Father’s Farm
- Butternut Squash – Bar W
- Field Peas – Just Peachy Farm
- Peppers – Gundermann Acres
- 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’m using it in place of spinach in this spinach lasagna recipe from one of my favorite food writers, Mark Bittman.
- Friday: Jalapeno vinaigrette looks like an easy way to dress up that hydroponic lettuce. We’ll have sliced peaches on the side.
- Saturday: We’re grilling hot dogs, along with this grilled onion and potato salad.
- Sunday: Texas caviar (a salad of summer peas, peppers and onions) and tortillas chips, with diced cantaloupe and peaches in a fruit salad.
- Monday: Butternut squash and onions make excellent toppings for pizza, as in this recipe for butternut squash rosemary pizzas. I’ll cut prep time by using pita bread for individual crusts in place of fresh dough.
- Tuesday: Leftover Awareness Night!