Happy Tuesday, My Lovelies!
First of all, I want to thank-you for reading my blog, especially the posts featuring our Community Supported Agriculture Subscription Box. Today I'll be sharing with you a few highlights from weeks nine and ten.
Week Nine
The peaches from week nine were exceptional. Mr. Bookish's birthday was during week nine, and he requested that I bake a Peach and Blueberry Greek Yogurt Cake for his celebration.
This was a hit with Mr. Bookish as well as family and friends.
One of the big surprise hits of the CSA boxes has been the tiny currant tomatoes. I made a couple of Red Currant Tomato Galettes we enjoyed.
Another highlight from week nine: Creamer Potatoes!
If you'd like tips on ways to cook and grill these delicious potatoes, click on THIS LINK.
Perhaps the biggest hit from week nine was the following simple recipe.
The Best Open-Faced Tomato Sandwich
Ingredients:
1 Loaf of Hearty Bakery Bread
Spreadable Cream Cheese with Chives (or another savory, spreadable cheese with your favorite herbs)
Your Favorite Heirloom Tomato
Fleur de Sel
Directions:
1. Thickly cut the bread and toast it to your preference.
2. Generously spread the cheese on one side of the slices.
3. Top the cheese with a thick slice of tomato.
4. Sprinkle the tomato with Fleur de Sel salt.
Y'all!!! You must purchase this salt, above. This is the best finishing salt, and your tomatoes are begging you to use it! It truly makes all the difference. This recipe is a super-easy appetizer or lunch. But don't try it without the Fleur de Sel!
COOK'S NOTE: If you purchase a loaf of bread and there is some left, slice it and freeze it for up to three or four months. You can also do this with an entire loaf. Bread freezes so well, and we have been doing this all summer with the wonderful bread varieties from Hinkel's Bakery that have been included in our boxes.
The highlight of Week Ten for me was the inclusion of Lion's Mane Mushrooms. There are so many health benefits consuming them, one being brain health. We made a Lion's Mane Mushroom Risotto. This recipe was a huge hit, and it has a flavor that combines what you'd expect with a mushroom (earthy) and what you might not expect (seafood, like crabmeat). I think it would be a great, hearty side for any main dish especially in the fall or winter.
Other favorite recipes from Week Ten:
This recipe is from Martha Stewart, and it is super-easy. It can be made the night before, and it reheats nicely, too.
We enjoyed trying out new egg recipes because the eggs each week were so delicious.
I asked my family their favorite recipes we tried using ingredients from the CSA boxes. Below are our favorites:
Peach Burrata Parmesan Crostini With Hot Honey (I made this last night!)
Deconstructed Stuffed Bell Peppers
Chicken Paprika
Best Open-Faced Tomato Sandwich
Lady Pea and Tomato Salad
Classic French Quiche Lorraine
If you want to look-up links to any of these, just use the search engine at the top of the page.
We enjoyed the ten week CSA Summer Subscription so much that we subscribed to the eight week End-Of-Summer CSA. I will not post as much about it, only a few highlights because I've been working on projects I want to share plus I'll be looking ahead to autumn. I'd like to thank Stone Hollow Farmstead for their commitment to providing quality produce and products to their customers.
Posts I'm Currently Working On:
This Friday and the following Friday I will update you on my Summer Reading Challenge and share a few book reviews.
Until next time...
Blessings!
Ricki Jill
Ricki Jill
Ooh, yum! Please share the peach burrata parmesean crostini! The tomato sandwich - perfect summer sandwich! Thanks for sharing your successes with the CSA membership!
ReplyDeleteLooking forward to your floral arrangements.
Everything you made looks so delicious and creative. I'm going to look for that finishing salt.
ReplyDeleteEverything looks so delicious! Beautiful photography........
ReplyDeleteYour CSA boxes have been so good! They have really inspired your cooking too, the Peach Crostini sounds amazing, and I love your open face tomato sandwich~ Summer produce is just the best! I'm looking forward to your faux flower projects and book reviews!
ReplyDeleteJenna from the Painted Apron
It all looks absolutely delicious. I pinned the recipe for the open-faced tomato sandwich! I will definitely be making that this summer.
ReplyDeleteI adore tomato sandwiches. And please -- share the peach burrata and the peach-blueberry cake recipes! I am having a love affair with peaches these days!
ReplyDeleteEverything here made my mouth water - yum!! I love anything on a slice of fresh artisan bread! Enjoy the month of August as it all flies by so quickly!
ReplyDeleteHow wonderful to use all your produce from your CSA box. Thank you for the tip on the salt. One of my son’s would love that and I’ll have to remember it.
ReplyDelete