Look at this week’s CSA share from Wickham Farms. It is just so, so gorgeous. We got purple bell peppers this week, and to my surprise, when I cut into them, they have green flesh. I had never seen that before.
The very first thing I did when I was going through my share this week was to cut the greens off my beets and saute them up in a little garlic and olive oil. Delicious, edible, and a nutrient powerhouse, beet greens are rich in vitamin A, potassium, vitamin C, and magnesium. Don’t throw them away!!
My plan this week was to use the zucchini to make faux “pasta” ribbons and use a sauce from the fresh tomatoes. I’ve never attempted this before, and I probably should have looked at a recipe because the result turned out like this:
My zucchini, instead of turning into beautiful pasta-like ribbons, turned into baby food. Whoops. So much for winging it.
Instead of using the zucchini in my featured recipe this week, I was inspired by the golden fresh corn. I have always wanted to try seasoned butter on my corn, but I must be a traditionalist, because it’s never happened.
I chose to make a seasoned barbecue butter frankly, because I had all the ingredients handy.
Seasoned Barbecue Butter for Corn on the Cob
(makes enough for 4 ears of corn)
4 tbsp butter, melted
1 tbsp cumin
1 tsp chili powder
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
Melt the butter in a glass bowl in the microwave. To the butter add the spices and mix together. Brush onto the cooked corn with a pastry brush and serve hot.
Wondering what to do with all that fresh produce? Here are some resources that may help: