Did you all enjoy the white sweet corn (Sweet Success) as much as we did last week? We brought it along to the campsite and grilled it over the fire–crunchy and sweet! We usually slather it with butter and a little salt and pepper, but it’s fun to try new toppings once in awhile. Mexican-Style Grilled Sweet Corn (see Recipe Section) is a good one to start with.
Pickling cukes and dill are offered in this week’s share. While we do have some refrigerator pickle recipes posted from years past, you’ll find the Chinese Style Spicy Pickled Cukes (see Recipe Section) will provide some variety. This one is definitely spicier than some you may be more familiar with. See what you think. Our son likes experimenting with pickling cukes, and since he likes his food hot and spicy, this was a great choice for him.
We haven’t offered a smoothie recipe for awhile, and with the placement of beets in this week’s share, it seems like the right time. I hate to admit this, but in all honesty, I’ve never cared for beets. I’ve tried them numerous times, in a variety of ways, to no avail. But I do love smoothies, and with a couple of fruits, I have found the addition of greens or cooked vegetables just enhances the taste. That’s why I’m going to try the Beet-Strawberry Smoothie in this week’s Recipe Section. I’ll be roasting all the beets the night before, to have them ready for my morning smoothie. I’ll let you know next week how I felt about it.
The Stuffed Poblano Peppers, also in this week’s Recipe Section, are easy and fun to make. Who doesn’t like the combination of chicken and melted cheese, and when placed in these flavorful peppers, it brings it up a notch. I’m hoping you’ll agree.
I appreciate your comments and feedback on anything I’ve posted, and I’d like to thank those of you who have shared recipes. I plan on posting them whenever we have those items in our share boxes.
Wishing everyone a great week!
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