We've got a great summer harvest this week, bursting with juicy flavor, and a few recipes to inspire your ordering and cooking.
One was shared with us from one of our lovely members and is a refreshing Asian Slaw, which is a great way to mix up your salad program.
Another is inspired by BOSA, who we provide produce to for their Italian from-scratch menu. Since eating it a couple years back, it has become one of my favorite summer sides. I'll need to write this up for our website at some point when it isn't July... but it's a simple one, so here's a quick guide.
- Melt some butter in a saucepan over medium heat. When it's melted, toss whole sage leaves in and continue to cook until butter is light brown and leaves are crisp.
- Cook your zucchini however you like; roasted and grilled are our favorites.
- Drizzle crispy nutty, buttery deliciousness over your cooked zucchini and enjoy!
Your farmers,
Ashley, Caleb and the Sungrounded Crew
