There's so much that's exciting about this week, I don't know where to start. The first green beans. Heirloom Tomatoes. More Cukes and Zukes. The first gold beets. Fresh Red Onions. There's so much potential here, but we've got a couple great recipes to share with you this week to get you started and inspire your weekly cooking endeavors in this toasty weather.
One was shared with us from one of our lovely members and is a refreshing Asian Slaw, which is a great way to mix up your salads.
Another is inspired by BOSA, who we provide produce to for their Italian from-scratch menu. Since eating it a couple years back, it has become one of my favorite summer sides. I'll need to write this up for our website at some point when it isn't July... but it's a simple one, so here's a quick guide.
- Melt some butter in a saucepan over medium heat. When it's melted, toss whole sage leaves in and continue to cook until butter is light brown and leaves are crisp.
- Cook your zucchini however you like; roasted and grilled are our favorites.
- Drizzle crispy nutty, buttery deliciousness over your cooked zucchini and enjoy!
Your farmers,
Ashley, Caleb and the Sungrounded Crew
