The Texas fruit has just started coming in, and it’s unbelievable! Here’s what we’re planning* for this weekend’s almost 100% local co-op style produce shares…
- Peaches from Larken Farms in Waxahachie, TX
- Blueberries from Greer Farm in Daingerfield, TX
- Beefsteak Tomatoes from Johnson’s Backyard Garden in Austin, TX
- Golden Rave & Plum Tomatoes from Johnson’s Backyard Garden in Austin, TX
- Zucchini & Yellow Squash from Morrison Organic Farm in Cleburne, TX
- Slicer Cucumbers from Morrison Organic Farm in Cleburne, TX
- Okra (full shares only) from Morrison Organic Farm in Cleburne, TX
- Arugula from Eden Creek Farm in Blooming Grove, TX
- Kenebec (white) & Yukon Gold (yellow) Potatoes from Gundermann Acres in Wharton County, TX
- Red Potatoes from Gundermann Acres in Wharton County, TX
- Pickling Cucumbers from Gundermann Acres in Wharton County, TX
- Kale from Gundermann Acres in Wharton County, TX
*When working with fresh produce, availability can sometimes change last-minute. We do our best to let you know what’s coming ahead of time, but sometimes things do change, especially when working with local farmers. Thanks for your understanding!
Here are some recipes for you…
- Whole-Grain Pancakes with Blueberry Maple Syrup from 101 Cookbooks
- Old-Fashioned Blueberry Cake from 101 Cookbooks
- Flaugnarde with Roasted Berries from The Nourished Kitchen (it sounds fancy, but it’s basically just cream, honey, eggs, and fruit!)
- Gluten-Free Blueberry Muffins from Gluten-Free Goddess
- Hot Blueberry Sauce for pancakes
- Or, you can just make a fresh green salad and add fresh blueberries, nuts, and Caprino Royale goat cheese!
>> Make sure to read this post on how to keep your berries mold-free and lasting longer!
- Peach, Mozzarella, and Basil Salad
- Homemade Peach Ice Cream
- Gluten-Free Peach Crisp
- How To Grill Peaches
What Is Arugula?
Arugula is a wonderfully “spicy” green that can be eaten the same way you would spinach. Try throwing it in a pan with sautéed onions and mushrooms. Heat a pan on medium low with olive oil and add sliced or chopped onions. Sprinkle some sea salt and let it cook low and slow for about 20 minutes. As it starts to soften and become a slightly brown color, add the sliced mushrooms and then arugula. Use this as a filling for fajitas, topping on a grass-fed beef or bison burger, or atop of a hot bowl of polenta and raw cheese for a veggie bowl like none other.
Our other favorite way to use arugula is to eat it raw. Make bite-sized lettuce wraps with them. Wrap the arugula around eggs and chicken sausage in the morning or try grass-fed beef with raw pepper jack. Delicious!
Here’s one more arugula recipe for ya…
- Rustic Beefsteak Tomato Tart
- Tomato and Avocado Salad
- Beet and Tomato Salad
- Baked Stuffed Beefsteak Tomatoes