Farmshare Week 10: Recipes

Hello Wild Forks Farm members!

Week 10 of your farm shares are here! This week includes:

Yukon Gold & Red Potatoes, Summer Squash w/Blossom, Cucumbers, Tomato, Green Onions, Purple Bok Choy, Two Varieties of Lettuce, Parsley, Garlic, Broccoli Romanesco, Green Broccoli and Rainbow Swiss Chard. Our featured item this month is homemade Zucchini Bread (baked with zucchini and eggs from the farm!).

Some recipe ideas:

Last night we baked our potatoes (chopped) with whole cloves of garlic, tossed in olive oil and sprinkled with parsley! Yum!

Your squash blossom can be cut up and thrown in any dish, it adds a delicate flavor to whatever you’re cooking!

The zucchini bread is delicious when lightly toasted and spread with butter or cream cheese.

Ramen dishes are always our go-to with items like Bok Choy, Kale, Green Onions and Garlic!

Beef and Broccoli Ramen Stir Fry

A buddha bowl (which is small portions of several types of foods) are a great way to use up your veggies and have leftovers for lunch! Here’s a couple of examples, but you can get creative!

https://cookieandkate.com/buddha-bowl-recipe/

https://minimalistbaker.com/sweet-potato-chickpea-buddha-bowl/

Enjoy and we’ll see you next week!

Brittany Jones