Summer Produce Seven Days A Week


Summer Produce Seven Days A Week

The corn is knee high by the fourth of July, but we can’t solidly count on local summer produce until August around these parts. In case you feel like celebrating the harvest, here are seven recipes that use the hot weather favorites.

Corn

When it comes to summer sweet corn, the simpler the better for me. I still rely on that old wive’s tale from my mom – seven minutes in boiling water will make perfect corn. Typically, I just go with butter and a little garlic salt, but I love this idea from a local caterer, Tall Guy and A Grill, for a DIY corn on the cob bar. It’s like a make-your-own sundae bar for grownups.

P.S. I know it sounds crazy, but the butter + soy sauce + toasted coconut is pretty fantastic.

Green Beans

Green bean casserole is more holiday fare than backyard BBQ side, but you guys, this savory dish is SO good. The homemade fried onions are tasty on their own, but served over crisp, fresh green beans. Man… I could eat the whole dish.

This recipe from Gimme Some Oven does take time, so plan ahead. They would be great with baked chicken meatballs or pork chops when it’s not Thanksgiving Day.

Watermelon

My dad used to tell me about eating a tomato like an apple. He’d take a bite in, then pour in a little salt and keep going. I thought that was the oddest thing to do to fruit until I first tried watermelon and feta salad. My friends had to double dog dare me, but now this is my favorite way to eat this sweet treat. Of course, everything is better with cheese!

Tomatoes

Another holiday favorite for me is creamed corn and bacon stuffed tomatoes. Of course the tomatoes one finds around November are more water than flavor, so I was excited to find this seasonal version of stuffed tomatoes from Pinch of Yum. These tomatoes could be a fun replacement for the bread next to soup or salad for dinner.

Please click through to her post as she discusses a big issue in food today.

Peppers

I keep meaning to get these quinoa stuffed bell peppers on my weekly menu, but something else always comes up. Don’t let that deter you. They are definitely worth the work! (P.S. I have served y’all the black bean recipe included in this post. Definitely check it out, too. It could help use up any feta you have leftover after the watermelon salad.)

Quinoa Stuffed Bell Peppers

Zucchini

Have you found the Farm-Fresh and Fast cookbook yet? If not, look it up. It’s a great way to learn how to use produce from your CSA or the farmers market that you’ve never played with before. I found my favorite recipe for baked zucchini fritters in this book. This recipe looks to be similar. I like dressing up some mayo with a hint of Sriracha or Old Bay seasoning to use as a dipping sauce for these little guys. The girls love them!

Zucchini (AGAIN)

Here is another recipe that I just can’t figure out how to make ahead of time for you guys. We love making zucchini boats for dinner when our garden is over producing. This particular recipe calls for sausage and cheddar. If you have that, great. If not, clean out the fridge. We’ve also tried ground beef and parmesan with chopped tomatoes or ground chicken and Asian flavors, both to great success.

 

Zucchini (A LITTLE BIT MORE…)

Yes, another zucchini recipe, because my lamb, they just won’t stop! If I put zucchini in a cupcake, it’s now healthy, right?? I’m willing to risk it for these chocolate zucchini cupcakes with chocolate cream cheese frosting. YUM!

 

+ There are no comments

Add yours