Quick Fixes for This Week’s Basket:
Local Yellow Beans (use like you would use green beans: steamed, in a salad, etc.)
Local Cucumbers (try these dipped in some homemade ranch dressing)
Local Watsonia Peaches (great ice cream topper)
Eastern Carolina Organics Sugar Snap Peas (add to a stir-fry or toss in olive oil, salt and oregano or thyme and roast at 425F for 10-15 minutes or at 450F for 6-8 minutes.)
Early Queen Black Plums (also a great topping for ice cream or oatmeal)
Fancy Braeburn Apples (dip in some Greek yogurt that’s been sweetened with honey and spiced with cinnamon)
Bananas (banana splits, cereal toppers, or banana bread are always good options)
Local Fancy Straightneck Yellow Squash and Local Fancy Zucchini Squash (sauté slices with onion, salt and pepper in olive oil or butter)
North Carolina Covington Yams (rub with oil and bake for 45-60 minutes at 450F)
Eastern Carolina Red Leaf Lettuce (salad, of course)
Other Recipes for This Week’s Basket:
Summer Beans with Marinated Mozzarella and Cherry Tomatoes
Grilled Chicken and Peaches with Chipotle-Peach Dressing
Roasted Stone Fruit with Vanilla Ice Cream
Lemon-Mint Snap Peas and Lima Beans
Salad with Plums and Goat Cheese (if you don’t have Sherry Vinegar, any sweet vinegar will work: try Balsamic, Rice Vinegar or a fruit vinegar; peaches would also go well in this salad)
Apple and Cheddar Whole Wheat Quesadillas
Rosemary Pork and Spiced Apples
Homemade Butterscotch Pudding with Caramelized Bananas and Cream