NOTE: My Howell Community-Supported Agriculture (CSA) friend, Colleen Orozco, is taking the helm of blogging for our Howell group this summer. Read and enjoy!
Wow, it's been hot.
Thankfully, we finally got a break in the heat this week. I don't know about you, but lately I have been grilling more, and salad-ing more, to make use of these amazing veggies and fruits from our Howell CSA! The minute we got a cooler day, I went right to soup and roasted veggies.
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The tricky part about the end weeks of summer into early fall is that we often start out with days that are fresh and cool, but by afternoon we are back to sweltering. Given so many wonderful recipe contributions from our members, we can share lots of different ways of preparing our weekly bounty.
Watermelon Salad with Tofu Feta
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How about a different way to use up that watermelon? I've been making this watermelon salad with vegan feta cheese on hot days! I make the vegan feta with tofu, as in this recipe I adore.
But you can buy lovely plant-based feta cheese at the grocery store these days, or sub in your favorite feta.
Eggplant Pizza
One of our members, Charisma, gave us some great recipes she is using for the abundance of eggplant and summer veggies!
This low-carb eggplant pizza is for a night you are going to put on the oven! But it only needs 20 minutes, and it sure does look amazing!
Full recipe here. Thanks, Charisma!
What to do with that daikon radish?
Do you still have your daikon radishes because you weren't sure what to do with them? Well here's two ideas that are delicious and easy!
Our member-friend Charisma also shared these fried daikon balls with us, and we just love it!
Get the recipe here! Thanks Charisma!
And how about a refreshing, no-cook daikon radish slaw?
My whole family loved it! This will be a go-to favorite for daikon!
Don't forget to use that grill!
On those hot days when you don't want to heat up the kitchen, the grill is truly a blessing!
Why not grill those zuchinni, eggplants, peppers and onions and throw them into a pasta salad or on a toasted bun with pesto or balsamic vinegar?
What about grilling those potatoes? I toss those rinsed, unpeeled potatoes in a little olive oil, salt and pepper and place on the heated grill at medium- to medium-hot heat. Depending on the size of the potato, it can take 10-20 minutes. I simply check every few minutes, turning now and then to get the delicious grill marks on all sides!
Eat those skins! They're delicious and a rich source of potassium. The potatoes are done when you can easily stab with a knife (and that's a great way to grab them off the grill and back into your bowl)!
And corn on the grill is super easy too! I remove the husks, rub on a tiny bit of oil and grill (medium heat) on each side for 2 minutes, for about 8 minutes total. It's not rocket science -- if you want it more or less charred, leave on for more or less time.
(Image credit: https://healthiersteps.com/recipe/vegan-mexican-street-corn/)
While you're grilling the corn, you might as well make my favorite version of Mexican Street Corn! It is a great light meal or a side for your barbecue or taco night, or even thrown on top of a salad!
Here's my favorite recipe!
Here it is scraped off the cob, but you can keep it on the cob and slather it in the yummy sauce instead, however you like it!
Eat your bounty and stay cool, happy and healthy in these last few weeks of summer. We are so happy to see all of your recipes, so keep sending them in!
For more information about the Howell CSA, visit yourlocalcsa.com.
