Tag Archive: basil

July 2016 CSA Wrap-Up

csa week 6a

Hey friends! Happy summer!! We had another great CSA month this July! Lots of zucchini, summer squash, scallions and onions this month. We also got our share of pickling cucumbers, which are a big hit around here, especially paired with hummus. Yum!

Week 4: beets, spring onions, scallions, zucchini, yellow squash, romaine lettuce, red leaf lettuce, thyme, kalecsa week 4aWeek 5: kale, cucumbers, eggplant, fennel, lettuce, misome, new potatoes, onions, pickling cucumbers, scallions, squash

csa week 5b

Week 6: cucumbers, green beans, eggplant, romaine lettuce, misome, new potatoes, onions, pickling cucumbers, tomatoes, summer squash, zucchini

csa week 6a

Week 7: green leaf lettuce, cabbage, onions, garlic, eggplant, corn, radish, tomato, green pepper, jalapeño, basil

csa week 7

Recipes this month:

Salads: We had lots of salads this month, just like June. With the combination of swiss chard, green leaf and red leaf lettuce, you are bound to have a delicious salad every time!

Grilled Summer Squash: We also had our share of grilled zucchini and summer squash. Such a simple way to eat squash during grilling season: slice, grill, and sprinkle with a little extra virgin olive oil, salt and pepper.

Smoothies: Summer in New England always calls for smoothies! We always have on hand fresh greens, fresh or frozen berries, avocado and coconut milk to some yummy delicious-ness. Everyone here loves them!

Homemade Strawberry Banana “Ice Cream”

We had a whole bunch of bananas that got too ripe too fast this month so I cut them up and froze them on parchment paper lined cookie sheets. Then I transferred them to a ziploc bag for later use. I took out the strawberry + coconut milk cubes that I froze from our strawberry picking in June, combined it with frozen banana and a splash of almond milk in the Vitamix, and it made the most delicious strawberry banana frozen treat!

straw banana

What kinds of goodies have you been making with your farm fresh veggies and fruit?

Until next time,

💚 Jenny

July 2014 CSA Wrap-Up

We’ve had a great month of CSA fun so far! Like I said in a past post, each week I look forward to Tuesdays, because I know I get to pick up the CSA and it’s always so fun seeing what we’ll have to try out for the week. We also participate in the fish share and get fresh fish every other week throughout the season.

CSA Week 4 + fish (salmon): strawberries, baby spinach, romaine, summer squash, zucchini, beets, swiss chard, cucumbers

CSA week 4

CSA Week 5: beets, swiss chard, green leaf lettuce, pickle cucumbers, basil, green pepper, blueberries

csa week 5b

CSA Week 6 + fish (swordfish): red leaf lettuce, carrots, basil parsley, scallions, cucumber zucchini, tomato, blueberries

csa week 6a

CSA Week 7: red leaf lettuce, baby arugula, green beans, scallions, zucchini, cucumber, tomato, melon (I think we were missing some items this week because I checked their website and it listed corn, and a few other things! I also did not pick up this week, please excuse the picture 😉 )

CSA Week 7a

CSA Week 8: athena melon, wax beans, green leaf lettuce, cucumbers, zucchini, summer squash, tomato, basil, scallions, corn, eggplant

css week 8a

We also have a ton of squash coming from our own garden. I keep posting pictures on Instagram hoping someone will come on by and pick some up. Our neighbors have had their share, that’s for sure!

What have I been making with all of this squash you ask? I have made plenty of grilled zucchini and summer squash, which is delicious. We cut it in big chunks, put them on skewers, sprinkle with a little salt, pepper, coconut oil and grill. Yum! I have also made zucchini noodles a few times. Last week we tried zucchini fritters using this recipe from Stupid Easy Paleo. They were just okay, seemed like they were missing something… I might try these Zucchini Fritter Cups from Juli at PaleOMG next time. Next up is zucchini bread. Stay tuned for that one!


Kitchen Tip: I figured out last summer that July is a big month for squash, as you can see, lettuces and scallions. We eat salads like crazy, so the lettuces are pretty easy to deal with. But I remember during our first CSA season thinking, what in the world am I going to do with all of these scallions? Who uses this many scallions each week? Well, the second year I got a little smarter! After two weeks of huge bunches of scallions, I chopped them and put them in freezer bags for use all year long. They freeze great, stay bright green and are ready to use. They are especially convenient when making chili or any kind of soup or stew – you just throw them in frozen!

scallions frozen

Awesome Summer Dinner: This dinner is really simple, really fast and easy, I promise! Grilled chicken thighs with zucchini noodles and salad topped with cucumber and avocado salad.

summer dinner 4

For the chicken: marinate about an hour before grilling with olive oil, coconut aminos, salt and pepper)

For the zucchini noodles: after creating the noodles using a mandoline (what I have) or a spiralizer (what I want!) steam them in a shallow pan for about 5 minutes. Drain the excess water in a collander and then put back in the pan on medium heat. Season with salt, pepper, lemon juice, and a little olive oil or butter and serve warm.

Cucumber + Avocado Salad

    • 1 cucumber, diced
    • 1 avocado, diced
    • 1 carrot, diced
    • 1/2 – 1 cup fresh basil, chopped
    • salt and pepper, to taste

Chop the veggies and mix everything together. Chill for at least 30 minutes in the refrigerator to allow the flavors to come together. Serve alone or on top of a green salad – no need for dressing!

cucumber salad

Another recipe I made this month was Basil Avocado Pesto. Have you tried anything new this month with seasonal ingredients?

Until next time…

green_heart Jenny

Basil Avocado Pesto

basilThe greatest thing about the summer and belonging to a CSA is trying new recipes with what we have on hand. We had steak the other night and I had a beautiful bunch of basil sitting on my counter waiting to be used, so I decided to make a pesto to drizzle on top of the steak and the zucchini noodles.

It’s super simple to make pesto in the food processor. It comes together quickly with any herb + nut + olive oil combination. I’ve tried several pesto variations with basil, cilantro, parsley, pine nuts and walnuts. I use avocado to get a creamy consistency and a little salt in replacement of parmesan cheese, which traditional basil pesto usually calls for.


  • 1-2 cups of basil, loosely packed (depends on how much pesto you want to make)
  • 1 avocado
  • juice of 1/2 lemon
  • 1/4 cup walnuts
  • 1/4 – 1/2 tsp. salt
  • 1/4 – 1/2 tsp. black pepper
  • extra virgin olive oil


  1. Place the basil and avocado in the food processor and pulse until chopped.
  2. Add the walnuts until combined.
  3. Turn the food processor on and slowly stream in the olive oil until it reaches a smooth pesto consistency, scraping the bowl as necessary.
  4. Taste and add salt and pepper as desired.
  5. Use immediately or refrigerate in a sealed container for 2-3 days. Add any extra that doesn’t get used to ice cube trays and freeze for future use. 


green_heart Jenny

Weekly Meal Planning 3

I’m trying my hardest to write a post about my Sunday meal planning activities over the weekend for the past week.  I apologize for being a couple of days late with last week’s meals, but here it goes…

Week 3:  I went grocery shopping on Sunday. For lunches, I made a quinoa salad.  I planned to make dinners on Sunday, Monday and Wednesday. Each night I also had a salad made with arugula, tomatoes and some nights avocado too. Yum!

Tomato basil quinoa salad Lunches: My original idea was to mix this quinoa salad with pesto as the dressing.  Unfortunately, my food processor is out of commission so I although I tried to make pesto in the Vitamix, it did not come together as nicely as it should have, so I just added a little olive oil and it was so good!

Tomato Basil Quinoa Salad

  • 1 cup quinoa, cooked and cooled
  • 1 cup tomatoes, chopped
  • 1 cup kale, chopped
  • 1/2 cup scallions, chopped,
  • 1/2-3/4 cup basil, chopped
  • 16 oz. can chickpeas, rinsed and drained
  • 1-2 tbsp. olive oil

Mix ingredients together and chill.


  • Sunday: Grilled chicken and roasted brussel sprouts
  • Monday: Hake, roasted cauliflower and roasted sweet potatoes
  • Tuesday & Thursday: leftovers
  • Wednesday: Turkey tacos with black beans
  • Friday: Pizza night for the boys
  • Saturday: Sushi take out

Hope these posts help with your meal planning. Until next week…