One of my favorite parts of summer are the many roadside fruit and veggie stands that we have access to. I've already picked strawberries five times, and every time I visit the fruit stand, there are more choices.
I've already tried a few new recipes with the produce in season:
Thai salad (carrot and papaya)
2 large carrots, shredded
1 papaya, shredded (skin and seeds removed)
2 T lime juice
2 T fresh cilantro, chopped
3 T thai chili sauce
1/4 chopped, roasted peanuts
mix all ingredients and chill for one hour before serving
Udon noodle salad with sugar peas
1 lb udon noodles, cooked al dente
1 pt sugar peas, strung and blanched
1/2 cup cabbage, finely shredded
1/4 cup chopped, roasted peanuts
1 bunch scallions, finely chopped
toss above ingredients with peanut sauce
peanut sauce:
1/2 cup peanut butter (I use Jif natural)
2 T soy sauce
2 T finely chopped fresh ginger
1 tsp garlic powder
1 tsp onion powder
2 tsp rice vinegar
to make sauce:
microwave peanut butter, then add remaining ingredients -
I combined a few locally grown and produced goods for our teachers (strawberries, new potatoes, sugar peas, and Hartman's bread).
Our dinner last night (grilled burgers, pickled red beets, fresh watermelon, and steamed green beans) included many in-season items.
i want that udon noodle salad NOW please. or maybe i suppose i coul make it myself.... :) maybe i will!
ReplyDeleteOh my! I could eat all those strawberries by myself in one sitting....
ReplyDeleteabbie--the noodle salad was way better the next day, and the udon noodles really soak up a lot of the moisture, feel free to improvise and add/subtract ingredients! It's pretty yummy, though, very savory and fresh-tasting!
ReplyDeleteMrs P - my goal is to eat so many strawberries that I feel like I've gotten my fill. Our season is relatively short, maybe three weeks - and all of our produce seems to be two weeks early, which is kind of strange. And that big bowl on the picture is totally gone, replaced by about three more fillings!