I've mentioned before that we've joined a Community Supported Agriculture (CSA) this summer and are excited to experiment with produce we don't normally buy. If you're unfamiliar with CSAs, this webpage breaks it down. I really like the idea of cooking with seasonal ingredients, and summer is the best time to do that with so many fresh fruits and vegetables available.
Since it is still early in the season, there aren't tons of local fruits and vegetables available at our farmers' market like there are in July. However, there are still lots of good options. This week, I received spinach, lettuce, turnips, and radishes in my CSA share. I also purchased strawberries and local honey at the farmers market. Lots of farmers have fresh herbs available right now. I grow most of my own herbs, and they are great to use in recipes right now too.
Earlier this week, I made turkey and spinach meatballs with the spinach in my CSA share and a few herbs from my garden using this recipe. Like I normally do, I changed the recipe slightly by adding in fresh thyme and parsley as well as an extra garlic clove.
- 3 cups packed spinach, finely chopped
- 1 clove garlic, minced
- 2 tbsp flour
- 2 tbsp Parmesan cheese
- ½ tsp dried thyme
- ½ tsp chili flakes
- ¼ tsp lemon zest
- 1 egg
- 1 lb lean ground turkey
- oil for greasing baking sheet
- salt and pepper to taste
- Preheat oven to 375.
- Grease a baking sheet with olive oil.
- In a large bowl, using a fork, mix together spinach, garlic, flour, parmesan, thyme, chili flakes and lemon zest.
- Mix in egg and ground turkey.
- Form into 30 small meatballs and place on baking sheet.
- Bake for 20-24 minutes or until fully cooked.
Like I mentioned, I added in additional fresh herbs and garlic. I also made about 20 slightly larger meatballs instead of 30 small ones. I don't like touching ground meat, so I didn't spend too much time rolling them into balls, which meant they weren't as pretty and rounded as the ones in the original recipe. Since mine were larger, I extended the cooking time to 25-26 minutes.
I also threw together a salad with strawberries, radishes, and mixed greens on an evening when Jay was out of town. Because I was cooking for one, I didn't measure out ingredients and just used tried to use amounts that were proportional to the flavor I wanted.
Strawberry and Radish Salad
- Greens (I used a mix of spinach and lettuce)
- Sliced strawberries
- Thinly sliced radishes
- Avocado cut into small cubes (I really wanted to use goat cheese but didn't have any on hand. I think either goat cheese or avocado would be a good option for a creamy addition.)
- Sliced almonds
- Few chopped basil leaves
- Dressing: olive oil, balsamic vinegar, lemon juice, drizzle of honey, salt and pepper
- Wash greens, strawberries, and radishes.
- Slice strawberries and radishes. Chop avocado and basil.
- Whisk about a teaspoon of olive oil, balsamic vinegar, and lemon juice with a bit of honey and salt and pepper to make the dressing.
- Combine strawberries, radishes, avocado, and basil. Place on bed of greens. Top with almonds and drizzle with dressing.
Of course, I forgot to snap a picture of this salad, and it was a lot prettier than the meatballs...
Stay tuned throughout the summer for more fresh farmers' market recipes, and let me know if you have any favorite recipes to share!