Hey Veggie lovers!
There is a crispness to the night air these days (I, Jen, should know, as I went camping for the first time in 11 years with our family). I’m not sure why we waited until we had a newborn, as well as our 2 “big kids” to do it, but better late than never, right?
There is something wonderfully simple about doing virtually nothing all day camping in tents, cooking over a fire, and enjoying nature, but doing it all together with loved ones.
You can bet there were veggies involved! I am a newbie on the camping circuit but I new I would feel terrible if I didn’t get my quota of veggies. I prepped some snap peas, peppers, carrots and cucumbers to snack on, as well as bringing some grape tomatoes right in the clam and ready made salad to add to burgers or keep as a side. Of course, we had to stop by a Roadside stand for some sweet corn! We also made some yummy fish and cauliflower foil meals with a few lime slices that just burst with flavour!
Here’s a new way to enjoy zucchini, just in case you are running out of ideas. This Veggie really blows my mind with its versatility. My kids don’t flip over it on its own, but in taco mix, or in this fritter recipe, or added to pastas or stir fries, zucchini is often on the menu at our house.
But first, here is your list for the week: I am sorry to report that this will not be a good tomato year. The field tomatoes are heavily impacted by blight and if I can manage to find some tomatoes that are unaffected, I will send them your way. At least we have saladettes this week to get you your tomato fix. Delicata squash are new to the mix (whitish yellow squash with green stripes), which have a lovely sweet potato like texture. Let the cooking begin!
-delicata a squash
-Rainbow Swiss chard
Here’s a link to the recipend for Sesame Zucchini Fritters. Hope you enjoy!