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« Week 4: Beets | Main | Week 2: Rhubarb »

Week 3: Strawberries

Today was pick-your-own strawberry day at the farm. The strawberry field was beautiful—perfect rows of bright green leaves dotted with red, juicy strawberries. A few Mom’s with kids in tow were in the fields picking their share. More strawberries went into their tummies than in the basket. What a special treat and a special memory.

Sweet strawberries—only 3 hours old.There really wasn’t a recipe that would do these berries justice. So, we cut them up and ate them au naturel for dessert tonight. Sweet and juicy and just perfect.

I don’t want to forget the other loot. There are beautiful greens so we will eat lots of salads this week. And, baby bok choy, carrots, and broccoli. I used the last three tonight for dinner—Tilapia and Shrimp in Parchment. Pretty simple: layer the veggies, fish, and a few orange slices. Top with teriyaki (got a gluten free version made by San-J), close the whole thing, and put it on a foil lined grill. Turn the grill to medium low heat, close the lid and cook for about 15-20 minutes. Simple and really good.

Thursday, June 4 - I worked late Thursday and my guys had already made themselves burgers for dinner. I wanted to use the cooking greens from the Garden so made myself this quick Penne with Wilted Garden Greens. Cook the GF pasta until al dente. Saute a few crushed cloves of garlic in oil. Add the washed greens (I mixed a few different types—spinach, broccoli raab leaves, and some kale) and saute until just wilted. Pour in some chicken broth to make a little bit of a sauce. Add sundried tomatoes and kalamata olives, keeping everything at a simmer. Add the pasta, more broth if needed, and simmer another minute or so. Top with feta and grated cheese.

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