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Summer's Bounty

Lettuce, Kale, broccoli, string beans, tomatoes, peppers, eggplant, onions - the list keeps growing as we are blessed with more and more deliciousness at the CSA pick-up!

Not sure what to do with some of these? Tired of the same old? No worries, we've got you covered!

Thanks to the members sharing their recipes with us! If you'd like to share a recipe, please send to or to me directly at - I will be glad to publish in the next blogs!


This powerhouse veggie is delicious steamed, roasted, sautéed, baked in quiches, blended in soups, and added to stir fries!

Ever tried smashed broccoli? I just tried it this week and it was DELISH! Serve alongside anything you want, i made it with polenta!

8 Tasty ways to use broccoli stems

Don't throw away those broccoli stems! They are excellent to add to a lot of dishes for maximum nutrition density and flavor! Look here:


This superfood packs a whollop! You might start seeing more and more so we'd best keep covering ways to use it!

Try this kale and chickpea stir fry with peanut sauce! I'm ready to eat it all up! YUM.

Recipe here!

How about this Lentil Leek soup with mushrooms and kale!

Recipe here!

String beans!

One minute, you wish you had some string beans. The next minute, the string beans have taken over your kitchen, and it's time to figure out what to do with them!

One way is to make yourself some pickled dilly beans. These keep in the fridge for months, and are a great crispy snack or side to sandwhiches, pic-nic sides, or midnight fridge raids!

Recipe here!

Try this Lebanese Beef and String beans recipe!

Not only will you and your family love this recipe over mashed potatoes or rice, (my honey went absolutely crazy for it!), but also you will use a full pound of string beans for it! Makes great leftovers for lunch or next day's dinner, too!

Recipe here!

Julie's refreshing String bean & Nectarine Sautée

Thanks to Julie Keating for yet another delicious idea to use up our string beans and our stone fruits. What a great combo for both in-season crops! This will also use one of the onions!


1 medium sweet onion, sliced 1 T olive oil 1 lb green beans, trimmed 1 tsp snipped fresh rosemary 1 clove garlic, minced 2 peaches or nectarines or three plums 1 T lime juice 1/8 tsp salt plus more to taste In a 12-inch skillet, cook onions in hot oil over medium heat for 5 minutes or just until beginning to soften. Add green beans, rosemary, garlic and salt. Cover and cook for 10 minutes more or until beans are crisp-tender. Remove from heat and toss in peach slices and lime juice. Serve hot or cold. (If planning on serving cold, don't add fruit to salad until right before serving.)

Zuchinni & summer squash!

This is another crop that sneaks up on you. One day you're dreaming of zuchinni, and the next, you're up to your eyeballs in them! Thankfully there are lots of ways to use them!

Our very own Marianne who operates the Howell CSA location, shared this creation:

Marianne's zuchinni bread/quiche

2-3 shredded zuchini or summer squash (squeeze teh water out with a paper towel

(or clean dish towel)

1 cup self rising flour

4 eggs

1/4 cup parmesan cheese, grated (or your fave cheese)

1/2 cup shredded mozzarella cheese

Onion powder, garlic powder, salt and pepper to taste

Bake at 350 for 30-35 minutes, or. until golden brown.


Zuchinni Pizza boats

Pizza? yes please! These are healthier and soo tasty.

That's it for this week, friends! Keep sending your favorite recipes, and we will keep including them plus all the goodies we find!

See you at the next pick-up!


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