Why? Fresh Fork!

As summer rolls on, we keep on filling up on the fresh local produce we get each week from Fresh Fork Market. Here’s what was cookin’ this past week…

What We Got:

1 whole cantaloupe

1 pint mixed-color cherry tomatoes

2 ct squash

2 ct eggplant

1 bulb garlic

1 large candy onion

2 oz basil

1 bunch curly kale

1.5 lbs slicing tomatoes

1 lb bulk Italian sausage (ground)

1 pint blackberries

What We Made:

Roasted Eggplant, Squash and Sausage Casserole (click here for the recipe)

Since we got squash, I substituted the squash for the zucchini that the recipe called for. I also used part of the candy onion and bulb garlic in this. I love the flavor you get from roasting the vegetables first, then just doing a quick bake of all the ingredients together to melt the cheese. This was a great Sunday supper!

Kickin’ Collard Greens (click here for the recipe)

This utilized the collard greens from last week’s bag. The greens were tender and fragrant, the dish had just enough heat, and there’s bacon in it! What could be bad?! I served the greens with buttermilk fried chicken: there’s cayenne and paprika in the breading, which complimented the heat of the greens nicely. It was a very southern dinner!

Curly Kale with Carmelized Onions (click here for the recipe)

A great use for the kale and the remaining candy onion, as well as more of the bulb garlic! This made a nice, fresh side dish and would pair well with any grilled meat. I also loved the texture the almonds added. I used balsamic glaze instead of balsamic vinegar to drizzle on after cooking.

Heirloom Tomato, Black Bean and Corn Salsa (click here for the recipe)

I made this to take to our friends’ BBQ this past weekend. It was a hit all the way around: packed with fresh veggies and fresh herbs and not too spicy. I used our Fresh Fork heirloom tomatoes, sweet corn, and basil in this.

Cantaloupe Crunch (click here for the recipe)

I was determined to do something with the cantaloupe other than just slice it up. This is essentially a cantaloupe cobbler and it is easy to make and entirely delicious!

Blackberry, Raspberry and Blueberry Ice Cream (click here for the recipe)

Matthew’s ice cream corner continues. He whipped us up this berry delicious treat combining my three favorite summer fruits. So tasty and refreshing!

How did you use your Fresh Fork this week?

2 Responses

  1. Cantaloupe crunch?! Who would have thought! It’s been so sweet and perfect we’ve been gobbling up one huge melon every 2-3 days tops. I love that Matthew is an ice cream fiend – I knew I liked him!!

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