Hi friends! I’m recently back from a week in Wilmington, NC. In addition to seeing most of Brian’s extended family and spending several days away from my to do list, we exposed Baby E to the ocean for the first time (she loved it!) and played lots of board games. It was a really good trip.
Now I’m trying to embrace the remainder of summer for all its possibilities. Yesterday we went on our annual blueberry picking trip to Mountain View Farm in Lanesborough. There’s currently 9 pounds of berries spread out on our dining room table; I’m open to suggestions for their uses. I’m also in full-blown caprese salad mode, given the tomatoes we were able to pick up at the farm this week.
I’ve been increasingly active on Instagram lately and having a lot of fun with the Stories feature. Click here to follow me and see what I’m enjoying and cooking!
Can we talk about how colorful this week’s pick up was?
The Pick Up
Swiss chard, scallions, summer squash, lettuce, beets, tomatoes, zucchini, kale, cucumber
The Plan
Dinners
Pasta with Summer Squash and Feta Cheese (Recipe in Development!)
x2, because recipe development
kale salad with tomatoes and mozzarella cheese
Crispy Pan Fried Greens with Wilted Swiss Chard (The Kitchn)
over barley
loaded salads – lettuce, tomato, scallion, cucumbers, plus feta cheese and chickpeas
Black Bean Tacos with shredded cheddar, lettuce and tomato
with roasted beets
pizza topped with Swiss chard
Breakfasts and Lunches
Whole Wheat Waffles with blueberries
kale, cheddar and scallion frittata
anything I can work tomatoes, basil and mozzarella into
(cheese and crackers, salad, sandwiches, etc)
Other Projects
Berry Yogurt Pops (Wholefully)
King Arthur Flour’s July Bakealong: Blueberry Hand Pies
cucumber pickles (we bought 10 pounds of cucumbers with our CSA share!)
What are you cooking this week?
