July 30th Market & CSA Pick-up #11

This week’s market will be the first rainy market of the season. The rain is desperately needed and much welcomed. Rainy markets are always my favorites. Market is a little slower and I get to spend more time with the customers talking to them about how they prepare our food. I learn so much from them and get ideas for what to grow next season. As a shopper, rainy markets are so nice, you get the best picks and the slower pace gives you an opportunity to really look at the market’s offerings. I hope to see all of our favorite customers at market.

I am very excited about this week because our melons are coming in!!!! These beauties are called Sun Jewels and they taste like a super sweet honeydew with the flair of a cucumber and pear! It is a Korean variety. The first time I tried one, George from Amy’s Garden sent Matt home with a few. They were OUTSTANDING! Here is a little video about them.

This gentleman says it smells like bubble gum, I am not too sure about that! I am excited that our Farm Share (CSA) members will be the first to give this a try! They will be coming in full next week, so we will be sure to bring them to market next week!

In addition to Sun Jewel Melons, our Farm Share (CSA Members) will be receiving Shishitos, Leeks, Beets, Salad, Turnips, Beans, Sun Jewel Melons, Radishes, and Zucchini.

Let me tell you a little about shisitos, if you haven’t tried them you will love them! They are not hot at all. They are so easy to prepare! Just put them in a pan with some olive oil and let them blister. Toss on some sea salt and you have a great side dish that goes with EVERYTHING!

They are may favorites because you don’t even have to cut them up, you just cook them whole and use the stem as a fork! Here is a recipe in case you need it! It literally takes 5 minutes to make!

Here is my menu for the week:

Monday: Zucchini Lasagna

I love, love love this recipe! I made it for the first time last year and it was so good and talk about clean and healthy! Here is a video to help you out.

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I will pre-make this on Sunday and then will cook it Monday. You will have enough for leftovers so serve this Tuesday too! Be sure to serve it alongside the salad and radishes in your bag with an easy dressing. Just put the following ingredients in a mason jar and give it a shake. Fresh dressings are so much better than store bought and you KNOW what is in it so you are sure it is clean!

1/4 cup dijon mustard
1/4 cup honey
1/4 cup apple cider vinegar (I prefer raw, unfiltered)
1/4 cup extra virgin olive oil
1 teaspoon salt
1/4 teaspoon black pepper

I also use the Ricotta Cheese that Goats R Us makes and I use bread from Norwood Cottage Bakery. Nothing tastes better! You can get both of these items at the South of the James Farmer’s Market each Saturday.

Tuesday: Zucchini Lasagna Leftovers

Wednesday: Sheet Pan Chicken and Veggies

This is so simple, just substitute your turnips for the potatoes and leave out the tomatoes and this will be so easy and outstanding. You will find that eating fresh is important to me, so I will always substitute for what I have fresh!

Thursday: Steaks on the Grill with Roasted Beets and Blistered Shishitos

This is an easy dinner, peel your beats and toss them in olive oil salt and pepper and trough them in the oven at 425 degrees for about 30 minutes. While this is going on put your steak on the grill. While the steak is resting and the beets are finishing up, blister your shishitos. This is such an easy recipe you will love!