7.19.17 Wisconsin Grown | Part 11
We’ve been home from traveling for a little over a week now, and I’ve got to say, it’s been pretty great. We’ve settled back into some semblance of a routine, and everyone seems happy to just chill for the foreseeable future. Sure, we’re doing plenty of cooking (smoking a huge pork shoulder and cooking up a BBQ feast over the weekend, for example), but more of the fun, lazy kind of cooking these days. And while it’s been a bit hot, and muggy, and mosquitoey lately, it’s also so perfectly summery, I can’t help but to just enjoy it. After all, summer won’t last forever, and a few laid-back weeks to soak it all in are exactly what we need. Here’s what we’ll be cooking with our summery bounty this week:
Once Green Bean season rolls around, you know I’m going to be making copious amounts of Serious Eats’ Easy Sichuan Dry Fried Green Beans, because they’re seriously the best.
More Lettuce means there’s definitely going to be some salad eating this week,. As long as it involves this Thai Style Fried Egg Salad, I’m happy.
The Carrots keep coming, so I’m thinking this week, we make Things I Made Today’s Pork Tenderloin with Carrot Romesco. Bonus points if we adapt this recipe for the grill (totally doable).
I’ve found that this super simple Mango Cucumber Chile Salad is a perfect use for Cucumbers. It’s also the perfect side dish for pretty much anything coming off the grill.
I’m always looking for ways to get creative with Kohlrabi and these Marinated Kohlrabi in the Style of Artichoke Hearts from Food52 seems like just the ticket.
I’m a sucker for polenta, so when I stumbled across Dishing Up the Dirt’s Polenta Bowl with Garlicky Summer Squash and Kale, I knew it had to happen. Especially since we have Garlic, Zucchini, and Kale in this week’s CSA box. Coincidence? I think not.
Walla Walla Onions make for great caramelized onions, and what better place for them than in Smitten Kitchen’s Caramelized Onion and Gruyere Biscuits. These’ll likely be eaten with a side of soft scrambled eggs and salad, or perhaps alongside the aforementioned pork tenderloin. That is if we don’t devour them immediately after they come out of the oven.
I made it a point to pick up plenty of Blueberries from this week’s farmers’ market, which I couldn’t be more excited about. I obviously made them into Smitten Kitchen’s Blueberry Crumb Bars, which of course, were incredibly delicious (and eaten quickly).
I also managed to get my hands on plenty of farmers’ market Sweet Cherries, which are basically my favorite things ever. I’m thinking we’ll be making any cherries we don’t eat immediately into Roasted Sweet Cherry and Honey Ice Cream, because it’s always a good idea to have extra ice cream on hand.