This Week’s Harvest, 6/8
Wow, is it zucchini time already? And three big ones! I guess the recent hot weather helped those guys along. I have loads of delicious things I want to cook with them: crumble, savory zucchini bread, and my latest obsession – pickles!
I’m intrigued by this recipe, which purports to use lettuce for something other than salad, kind of. Plus, it calls for peas and fresh garlic, both of which arrived this week as well! Speaking of fresh garlic, Clotilde recently posted a lovely photo and a few facts about it.
This cucumber, the not-as-icky kind, will very likely end up in combination with a tangy fermented dairy product. Yogurt, crème fraîche, only time (and the contents of my fridge) will tell.
This week, the third in a row that we’ve gotten absolutely succulent cherries, I may just manage to finally bake something with them. I’ve got my mind on a cherry cobbler. If there aren’t quite enough fresh cherries, I’ll mix them with some canned sour cherries, and it will be awesome.
The eggs could very well end up in a soufflé this weekend, thanks to NPR’s encouraging story about CSAs and Farm Shares.
Originally published on Seasonal Market Menus.
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Look at the way those cherries sparkle! We have some in the supermarkets right now…. from California. No thanks 😦
Those cherries do look beautiful Hannah. I agree, about importing fruit from half way around the world out of season. No thanks. I’ll wait til December for my cherries. Why would you want cherries in the middle of winter anyway? I do love cherries though, and would love to try some delicious French ones like these.
Hannah – They were particularly shiny this week, I think.
Louise – I agree, the only cherries I want in the middle of winter are ones soaked in brandy. 🙂