This week, we are getting:
Eggplant – Animal Farm
Arugula or Sorrel – Bluebonnet
Fresh Lady Cream Peas – Just Peachy Farm
Tomatoes – Acadian
Texas Wild Grapes – My Father’s Farm
Butternut Squash – Massey
Peaches – Caskey
Curly Mustard – Texas Natural
Mixed Squash – Texas Natural
Cucumber – Acadian or Tecolote
So, I am making:
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Whole Wheat Pasta with Spicy Italian Sausage, Mustard Greens and Tomato Cream Sauce – Chop up your fresh tomatoes to use in place of the canned one in this recipe.
Macaroni Garden Salad – A yummy take on traditional macaroni salad. I’m going to sub a mixture of Greek yogurt and sour cream for the mayo, and I’ll serve as a side to grilled chicken. Simmer your fresh peas for about 10 minutes to cook, and use instead of the canned peas called for here.
The peaches and grapes I’ll just eat out of hand. We very rarely see local grapes, and I just want to enjoy their fresh taste without cooking them.
Good question - I just got mine in yesterday and came to the same conclusion as you. I think I'm going to make the grape butter recipe that came in our handout. It looks like grape jelly to me, but with a little less work, and the sugar will sweeten them up quite a bit. Whatever you do, I think you're not going to be able to avoid pressing them through some kind of strainer to get the seeds out. I'll attempt the grape butter today and report back.
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