We’re entering Week 2 and with the HOT weather at the start of this week, I had no desire to use my oven. Grilling anything just sounded better.
I thought the recipe for “Grilled Rosemary Parsnip Fries” was a good candidate, especially for those who may be new to parsnips. Remember to watch them carefully, especially the thinner ones. Those may need to be taken off the grill earlier.
Again keeping the hot weather in mind, a crisp crunchy salad sounded appealing. The “Napa Cabbage Picnic Salad” will help you use both the Napa cabbage and the radishes found in this week’s share. It travels well for those family pot-lucks and reunions you may have planned. (Isn’t it wonderful to be able to plan those this summer?)
You’ll notice a container of blueberries in your share this week. No, they are not locally grown, but we had a great opportunity to share them with you. Our wholesaler had a large supply and we didn’t want them to go to waste. They’re great for snacking or try them in one of this week’s posted recipes.
I’ve been asked on occasion to offer gluten-free recipes, so one of them today is “Gluten-Free Rhubarb Bars”. As the recipe notes indicate, some people have substituted strawberries, raspberries or blueberries for a portion of the rhubarb, with excellent results. And when I saw the other dessert recipe offered this week, “Strawberry Cheesecake Bars”, I couldn’t resist. I know, this doesn’t make sense after I said I didn’t want to use my oven. But I will always make an exception for dessert!
Take care everyone and have a wonderful week!