In this week’s bag:
- salad mix
- fresh german white garlic
- red beets
- early haven peaches
- yellow carrots
The smell of peaches and basil filled our kitchen this morning! Everything is so fresh and green, our fridge is filling up!
I plan on roasting the beets and then adding them to a cold kale salad. A couple of Sunday’s ago at brunch, Chris over at Carmen’s Cafe made me the delicious salad pictured above that I’m going to try to recreate. Super simple: beets, raw kale, chickpeas, quinoa and an orange vinaigrette. The kale was soft as though it had been massaged in the vinaigrette for a while, so this’ll be something that I make in the morning and enjoy later in the day. We have a lot of kale growing on our back porch and already throw some into our daily shakes.
With the oven already on, I may roast up the carrots as well. This short break in heat is wonderful for cooking in our tiny kitchen and Sunday’s weather is looking gloomy. I don’t want this basil to go to waste so we may whip up a pesto and pop it into the freezer; we already have a lot of garlic scapes pesto in our fridge to finish up first.
The peaches are so sweet and juicy, I was thinking about grilling them up. Have you ever grilled a peach? Maybe thrown into a big salad with walnuts? I think I’m onto something good!
Had to share a couple of photographs of my Flower Scout bouquet this week; I’m in love with the colors. Colie, the girl behind the bouquets, had a wedding this week and I was fortunate enough to benefit from this. That pink zinnia is my favorite, but that pop of orange from a simple marigold really just reminds me to stop and breath deeper.
Happy Friday and cheers to a healthy weekend filled with activity, tasty food and laughter!