This week’s haul included gooseberries, fennel, zucchini, bok choi, garlic scapes, lettuce, and raspberries. Here’s what I made…
Another pandowdy! This time with gooseberries and strawberries.
Pizza (always…) This pie had beet pesto, caramelized fennel, kale, and gorgonzola.A super simple dessert that I found on Shutterbean: fresh berries, mascarpone, and turbinado sugar run under the broiler.
And, yet another zucchini recipe: fritters. There was a cooking demo at the Lowell Farmers Market and this was the recipe. If it’s easy enough for cooking al fresco in front of an audience, it’s easy enough for my Sunday breakfast.
This week’s share included potatoes, blueberries, radishes, fresh garlic, pea shoots, pickling and Asian cucumbers, and blueberries. I see a lot of salads in my future…
Sunday, July 17, 2016 at 11:53 am
Everything looks great! I need to try making zucchini fritters… Maybe my kids will eat them with marinara sauce?
Sunday, July 17, 2016 at 2:39 pm
That’s a good idea. I’ve also done zucchini pizza bites: slice zucchini and top each coin with a dollop of sauce and some cheese and run it under the broiler.