It’s been more than a month since I joined the CSA and has been very pleased with my weekly produce that I picked out. Most of the time is the same type of veggies that I eat all the time but I tried to be a little bit adventurous from time to time to pick a vegetables that I’m don’t usually cook at home such as patty pan squash, lemon cucumbers and swiss chard.
I enjoyed all the seasonal produce that are available weekly at the farm stand where I picked up my small share. They are fresh, delicious and worth the extra money that I paid for instead of sifting through the produce isle in the store.
One surprised thing was that my daughter even know that each week I will bring home the “goodies bag”. As soon she sees the red bag I brought home, she immediately says “Mama…strawberries !” and start digging through the bag. I enjoyed letting her discover all the produce and using it as a tool to teach her the fruits and vegetables that are healthy for her.
I love the blueberries season, and enjoy taking my daughter going to the farm and pick out the largest and sweetest blueberries on our own. I get to teach her where the food comes from, and letting her explore in the blueberries bushes and pick out the raw and ripe berries to taste.
We had a blast and of course ended up with pounds and pounds of blueberries because you just get caught up in the picking process and before you know it, the bucket is full and you have lots more blueberries than you can ever consume. The nice thing is that you can freeze the berries and use it as a snack or make smoothies with whatever combinations you prefers.
We decided to use peach yogurt and the frozen berries this time. Hope you enjoy this combination too !
This recipes makes about 14-16 oz of smoothies (2 servings).
1 Cup frozen blueberries
5 oz of regular peach yogurt
1 Cup of milk
*A few fresh blueberries or 1-2 teaspoon of sunflower seeds as topping (optional)
Just add all ingredients into a blender and mixed it till smooth.
Or, you can use an immersion blender it works just as well.
Top off with a few fresh blueberries or you can add a few sunflower seeds to give it a crunch too.
This refreshing cucumber salad is perfect for a hot summer day ! It’s good as a side salad or just as delicious when mixed in with rice.
This recipe serves 2-3 and it is recommended to eat right away before the cucumber becomes soggy. Hope you enjoy this as much as I do. My little tot loves it but my husband only give it a 6 out of 10 as he doesn’t like cucumber dishes in general.
1 English Cucumber (Julienne or thinly sliced)- Regular cucumber works too.
1 teaspoon sugar
1 teaspoon salt
1 teaspoon soy sauce
1/2 teaspoon sesame oil
A dash of sesame seeds
Raspberry or Cherry tomatoes for garnish (*optional)
Wash cucumber, peeled off the outer skin then thinly sliced it into matchsticks. If you are using regular cucumber, just deseed the middle part before slicing it.
Mix all the sugar, salt, soy sauce, sesame oil into the sliced cucumber in a chilled bowl, give it a few toss to evenly coat the cucumbers.
Sprinkle with a few toasted sesame seeds and garnish with raspberry or cherry tomatoes.