Seasonal Produce: Cooking and Eating Now

So much great and bountiful produce has been in my kitchen from my garden, CSA, markets and other peoples gardens. I have been in my happy place making so much great food. Sadly I haven’t been developing new recipes with all this great food, but it’s so hard to justify being in the kitchen when warm weather is in short supply here in Minnesota and I know our days are numbered.

That hardly means I haven’t been making and eating great food! It’s been the opposite, in fact, so I’ve compiled the season-appropriate recipes for others, like me, who are looking for something new and quick to add to a recipe list when produce is bountiful. Because I want this to be a link-sharing post for all to benefit, please let everyone know your current favorite seasonal recipe in the comments.

I have the best problem possible: too much produce. To take care of that, I’ve been more aggressive in my freezing and am in the stages of canning for the first time. I can’t wait to enjoy the summer bounty this winter!

Late Summer/Early Fall Recipes

What follows is the types of food I’ve been making and recipes I’ve used.

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Corn salad/slaw: I threw this together for Taco Tuesday as a way to use a bunch at once and give the tacos some crunch like many taco trucks do. It consists of corn, beets, turnips, onion, lime and salt.

Zucchini spaghetti: Once I learned how to use the julienne attachment on my mandoline, it was over. The best way to have gluten-free pasta, I threw in some garden tomatoes, herbs and chickpeas for protein.

Eggplant balls: These things are quick and easy to make, and so tasty. Finally a way to not mess up making eggplant at home!

Salsa verde: As I said, I’ve been canning, and this is no exception. I have two tomatillo plants in the garden, so green salsa is a must. I’ve been using the Thug Kitchen recipe, but here’s a similar recipe if for some reason you don’t own this amazing cookbook.

Spaghetti squash “lasagna”: Another gluten-free recipe (using squash and zucchini as pasta is my fave, light and yummy!). For this one I prepared the spaghetti squash as you would, then layered the strands with sliced tomatoes and diced peppers and onions and mozzarella and repeated again, then baked it until heated through and cheese on the top was browned.

Please share with us in the comments what seasonal dishes you have been making.

To see more of what I’ve been getting from the farm, growing and making, follow me on Instagram and “like” the Kale and Ale Facebook page.