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7.27.16 Wisconsin Grown | Part 13

7.27.16 Wisconsin Grown | Part 13

This time of year is my favorite for locally grown produce. It feels like everything is deliciously in season. In addition to another amazing CSA box this week,  I also made it to the farmer’s market with the intention of only buying sweet cherries. Silly me. I, of course ended up with way more than that, because this time of year, literally everything is good. Also, our garden is growing like gangbusters. I’ve started harvesting the first of many, many cucumbers, the Dragon Tongue beans and sungold tomatoes are still going strong, and it’s clear that the peppers and eggplants are not far off. I see a lot of delicious things in our future. Here’s what we’re cooking this week:

We’ve got Red Potatoes, we’ve got Zucchini, and that means we’ll be happily feasting on this Potato and Zucchini Hash for breakfast this week.

Few things make me happier than a big box of Heirloom Tomatoes. I seriously can’t get enough of these guys, which is why I’ve been supplementing my CSA supply with extras from the farmer’s market and from my back garden. Those that aren’t just eaten outright are getting marinated with plenty of fresh herbs and served up with creamy baked ricotta.

Plenty of fresh Basil from the garden and CSA is going to go great with any leftover Tomatoes and some grilled farmer’s market Sweet Corn in this tomato and grilled corn salad with basil vinaigrette.

Our backyard Cucumber plants are going crazy. I’ll be up to my eyeballs in cucumbers before I know it. One thing I know is that when life gives you too many cucumbers, your best bet is to make them into Bowen Appetit’s Cucumber Mint Agua Fresca.

This week’s Green Bell Peppers and Jalapeno Peppers are getting sauteed up in place of the poblanos in these poblano, black bean, and shrimp quesadillas. I am always, always down for quesadillas.

One thing I’m sure of when it comes to these lovely Walla Walla Onions: they’re getting grilled. Sliced crosswise, brushed with a bit of olive oil, and grilled to golden, caramelized perfection. Then, who knows. Chop em and add to salsas, salads, throw em on pizza, or mix with sour cream for grilled onion dip (and serve with potato chips, natch).

I’ve been craving a good caesar salad, and I’m thinking that with some massaged Kale and a good, homemade caesar dressing, I can make that happen this week.  

There’s something about Green Beans that keeps making me want to cook them up in all kinds of spicy ways. So as not to break with tradition, I’m thinking these Masaledar Sem (aka Spicy Indian Style Green Beans) on Food52 are sounding pretty amazing.

Because I’m always looking for new kitchen experiments to work on, and because we have a whole bunch of Dragon Tongue Beans on our hands, I’m thinking these Fermented Green Beans from Food52 are just what I need. 

Door County Sweet Cherries from the farmer’s market at last. I wait all year for these, and when I finally get them, the first thing I want to do (after stuffing my face with them) is make them into the cherry almond upside down cake. I suggest you do the same.

I also cannot pass up any opportunity to get my hands on some Blueberries. Our lone backyard blueberry bush is producing small amounts, so most of my blueberries are coming from the farmer’s market, and most of them are being made into blueberry skillet cornbread with maple butter.

When I see Shishito Peppers at the market, I always buy them, and you should too. Blistered in a hot pan with some sesame oil, topped with a squeeze of lemon and sprinkle of salt, and served alongside a frosty beer, they make the best summertime snack ever.

I had never attempted to cook with Baby Artichokes before, and this week I decided that was going to have to change. After picking some up at the market and getting to work in my kitchen, I soon realized that Smitten Kitchen’s Crispy Frizzled Artichokes with a slather of homemade aioli was definitely the right way to go.  

7.28.16 Chocolate Malt Pops

7.28.16 Chocolate Malt Pops

7.21.16 Spanish Chorizo, Sweet Corn, and Fried Egg Tacos

7.21.16 Spanish Chorizo, Sweet Corn, and Fried Egg Tacos