The weekend is here, which for me usually means getting by on popcorn, string cheese and wine. I love to eat healthy, and I love to create in the kitchen, but sometimes I just need to turn everything off you know? Never fear, we’re going to wrap up our CSA box this week with three easy, mindless, snackable recipes that you can enjoy all weekend long.
Only a few items left in our CSA box:
-Lettuce -Kale -Purslane
-Pickling Cucumbers: partially used
-Radishes: partially used
-Green Beans: partially used
-Strawberries: Partially used
I kind of love a crumbly breakfast cake on the weekends. This time around I made this simple, fresh strawberry breakfast cake. You can eat it for breakfast on Saturday morning, then dessert on Saturday night, and again for breakfast on Sunday. I’m sure it would taste pretty darn good in the middle of the afternoon too if you want to go there. It takes a bit of effort one time, but you get to reap the rewards for days.
Strawberry Rhubarb Bundt Cake
After a long day in the sun I’m usually feeling pretty fried and brain dead….yet hungry. For years I’ve been mixing tuna fish with ranch dressing and eating it spread on celery stalks. You know what? Its excellent on cucumber slices too! Talk about a simple summer snack. I love this for a weekday lunch as well.
Last but not least, if you ever have anything leftover, PICKLE IT! Making pickles is the simplest thing ever.
Combine 1 1/2 cups water and 1 1/2 cups vinegar. Add 2 tablespoons non-idodized or pickling salt, and boil until the salt dissolves. Stuff your pickling jars with pretty much any vegetable you can think of. I’ve even pickled strawberries before! This time I used the rest of the cucumbers, the rest of the green beans and the rest of the radishes.
Add one teaspoon of any combination of peppercorns, mustard seeds, red pepper flakes, coriander seeds, garlic cloves, or celery seeds to each jar. Ever get fresh herbs in your CSA box? Add a sprig or two to each jar as well.
Once the jars are jam packed, pour vinegar mixture over the top and fill to the top. Seal with a lid and store in the fridge. The longer the pickles soak, the more flavor they’ll have. I like mine to sit for at least a week before eating, but feel free to dig right in after 12 hours or so. These should last in the fridge for about a month.
So that’s it. One, regular sized CSA box, two people, one week, and ton of recipe inspiration. I think I’ve shown that it doesn’t have to be all about smoothies and salads so don’t be intimidated! Find a local CSA, subscribe, and put your local produce to work. You’ll be helping your community, as well as yourself and your family.
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup milk
- 1 pound strawberries, hulled and diced. Reserving a few slices for the top
- Preheat the oven to 350 degrees. Grease and flour a 10-inch pie plate
- In a medium bowl, sift together flour, baking powder and salt. Set aside.
- In the bowl of a mixer cream together butter and sugar until light and fluffy. Add egg, mix until well combined. Add in the vanilla.
- Alternate adding the flour mixture and milk in 3 additions, beginning and ending with flour mixture.
- Fold in diced strawberries.
- Pour batter into prepared pan. Cover the top of the cake with reserved strawberry slices.
- Bake for 10 minutes then reduce heat to 325 and bake 40-50 minutes more, until cake is golden brown and an inserted toothpick comes out clean.
- Cool before slicing.