Happy August

Summer is flying by! It’s already August and melons are rolling in. This week we are featuring one of my favorite melons. It’s a canary melon! Super sweet and crunchy, this melon will be sure to satisfy you on a hot day. I know it looks like a spaghetti squash, but don’t bake it in your oven. I hope you’ve been enjoying the tomatoes. I’m a bit obsessed with the red tomatoes on the vine so I’ve been including them weekly until the crop subsides.
Happy Fiesta to everyone. I think we will stay inside and hide away with the chickens and piggies, but I hope you all have an excellent week!

CSA Contains:
HEIRLOOM TOMATOES
CARROTS
GREEN BEANS
GREEN LEAF LETTUCE
RED TOMATOES on the vine
BLACKBERRIES
RASPBERRIES
CANARY MELON
GREEN ZUCCHINI
YELLOW ONIONS
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, RED TOMATOES, ITALIAN PARSLEY, CUCUMBERS

FRUIT EXPANSION: BLACKBERRIES and RASPBERRIES

Grilled Zucchini Nachos

Ingredients: Serves 4
4 small zucchini, sliced into “chips,” about 1/4 inch thick rounds
Olive oil, for brushing zucchini chips
Salt and pepper, to taste
1 cup shredded cheddar cheese
1 (15 oz) can black beans, rinsed and drained
2 small tomatoes, chopped
1 large avocado, chopped, seed removed
2 green onions, chopped
1/4 cup chopped cilantro
1 lime
(Find the full recipe and ingredients here at Two Peas and their Pod)

Za’atar Roasted Carrots and Green Beans

(Simple recipe and ingredients make for a delicious and easy side dish.)
Ingredients:
1 pound carrots peeled & sliced vertically
1 pound green beans trimmed
1/4 cup olive oil divided
2 tablespoons za’atar divided
1 teaspoon salt divided
1/2 teaspoon pepper divided
(Find the full recipe and ingredients here at The Lemon Bowl)

Lemon Raspberry Chia Pudding

Ingredients:
1 cup non-fat, plain Greek yogurt
1 cup coconut milk (I used Silk)
1 Tbsp lemon zest
2 Tbsp lemon juice
1 cup raspberries (fresh or frozen)
1 1/2 Tbsp honey
1/4 cup chia seeds
(Find the full recipe and ingredients here at Dessert Now Dinner Later)

Easy Roasted Tomato Sauce

Ingredients: Yield: 2 1/2 cups sauce
2 1/2 pounds fresh tomatoes, sliced about 1/2″ thick
1/2 medium onion, cut in thick wedges
2-3 whole cloves of garlic, peeled
olive oil
salt (I use kosher salt)
pepper
dried Italian herbs
(Find the full recipe and ingredients here at The Merchant Baker)

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