8.10.16 Wisconsin Grown | Part 15

Last weekend (like most summer weekends) was jam packed with way too much fun. A trip to Milwaukee, multiple brewery tours, breakfast picnics, farmer’s markets, waffle buffets, copious amounts of grilling, and watching way too much Olympics. One of these weekends, I swear we are going to relax. But until then, we’ll keep right on cooking with all of our CSA goodness, market finds, and the seemingly endless amounts of cucumbers and lacinato kale we’re harvesting from the garden (eggplants and tomatoes and sweet peppers not far behind!). Here’s what we’re cooking with this week:

I’ve never made Kimchi from Red Cabbage before, but this week, we’re going to give it a try. Because having kimchi on hand is always a good thing in case the need for some kimchi fried rice or kimchi jjigae arises.

The lovely Carrots in this week’s CSA box means I’m craving this carrot and chickpea salad, most likely eaten in picnic form.

It’s officially gazpacho season you guys! And while I love a big bowl of regular gazpacho (incidentally, so does my son), this week’s Tomatillos, Banana Peppers, and Jalapenos mean we’re going with this Green Gazpacho from Bon Appetit.

There’s some serious heart eyes going on with this week’s gorgeous Tomatoes. I’ll definitely be making some of these crispy chicken cutlets with tomato fennel salad. And with plenty of Basil in this week’s CSA box as well, Saveur’s Southern Tomato Pie,  which I have not stopped thinking about since having some at a dinner party last week, is most definitely happening.

I’ll take any excuse to make brinner. Thanks to this week’s Eggplant, Garlic, and Tomatoes, we’ll be having some serious brinner this week in the form of Wild Greens and Sardine’s Shakshuka with Smokey Eggplant.

Another week, and we still have so many Cucumbers, it’s starting to get a little ridiculous. Please send help. Until then, you’ll find me gorging myself on Lucky Peach’s Buffalo Cucumbers.

Remember a few weeks ago when all of that lettuce meant we were eating nonstop salad? I miss that. We’ll be getting back to some salad eating with this week’s Kale via Naturally Ella’s Mediterranean Kale Salad.

I’ve been dreaming about Smitten Kitchen’s Caramelized Onion and Gruyere Biscuits since I came across them a few days ago, and with this week’s Onion supply, I’ll be making this dream come true.

This week’s Farmer’s Market excursion resulted in plenty of fruit to snack on. The most delicious fruits with the most delicious sounding names - Door County Sweet Cherries, Sugar Cube Melons, and Doughnut Peaches. So yeah, we’ve got dessert covered for the week.