Another week. Another road trip. Another CSA bag as we hit the road. What’s this week’s challenge? Oh just you wait and see.
“This post was created in partnership with Whole Foods. I am participating in a 10 week CSA in exchange for sharing my experiences and/or recipes I create. All opinions are my own. Whole Foods Devon is still taking orders. Register by Monday to get the week’s CSA bag.”
Squash blossoms. People! Squash blossoms have been on my ‘want to try’ list for ages now. I have 4 pretty little squash blossoms. I’m hoping they hold up until I can use them.
Because. Road trip. I would get them when we are hitting the road for a couple days. I feel like squash blossoms are these delicate little beauties that must be babied and coddled but there’s no coddling on the road with cast iron and camp fires. But more on squash blossoms in another post.
What We Got
- Collard Greens
- 4 Squash Blossoms
- 6 Ears Bi-color Corn
- 2 Baby Red Leaf Lettuce
- 3 Red Onions
- 3 Jalapeños
- 3 Japanese Black Tomatoes
- 1 Bag Yukon Gold Potatoes
- 2 Costata Romanesca Zucchini
- 1 Package Sliced Shiitake Mushrooms
What We’re Making
Collard Greens – I am going to sauté this with red onion, jalapeño, and shiitake mushrooms as a side for the evening we roast hot dogs.
4 Squash Blossoms – Fried? Stuffed? In a dish? I’m still working on this one.
6 Ears Bi-color Corn – We’re going to roast the corn over an open fire.
2 Baby Red Leaf Lettuce – I am going to make an easy lettuce and tomato salad. It won’t make much but the baby lettuce is so tender and tasty.
3 Red Onions – One key to making fresh flavorful food is using is I am using these in a variety of dishes this week.
3 Jalapeños – I am using them to flavor several dishes this week.
3 Japanese Black Tomatoes – We’ll eat these sliced by themselves and with the lettuce.
1 Bag Yukon Gold Potatoes – I am going to fry these with jalapeños, red onion, salt, and pepper over the campfire and serve it with an apple pancake.
2 Costata Romanesca Zucchini – I’m going to slice these for snacking on the road with hummus.
1 Package Sliced Shiitake Mushrooms – Sauté with red onion, jalapeño, and collard greens