Eating in Season with Bloomsbury Farms: Strawberry Jam Vinaigrette

Next to picking up my beautiful CSA basket every week, the next best thing are the little Bloomsbury Farms surprises.

This week it was a small carton of farm fresh eggs, which were gone in no time…

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And strawberry jam!

After a few days of wondering what to do with the jam besides spread it on toast… I decided to make a vinaigrette to toss with kale and make a late summer strawberry salad!

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You just need Bloomsbury Farm’s strawberry jam and a little bit of red wine vinegar, olive oil, salt and pepper, mustard and sugar. I used lavender vanilla sugar from Savory Spice in Franklin.

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I tossed it all in a mason jar, put the lid on and did some shaking!

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With the help of a few strawberries and feta cheese, my jam vinaigrette was the perfect compliment.

Bloomsbury Farm's Strawberry Jam VinaigretteBloomsbury Farms Strawberry Jam VinaigretteBloomsbury Farms Strawberry Jam Vinaigrette

 

Bloomsbury Farm's Strawberry Jam Vinaigrette

Bloomsbury Farm's Strawberry Jam Vinaigrette

Ingredients

  • 1/2 cup of red wine vinegar
  • 1/3 cup of sugar (I used Savory Spice's Lavender Vanilla Sugar)
  • 3/4 cup of olive oil
  • 1 tsp of salt
  • 1 tsp pepper
  • 1/2 tsp of mustard
  • Bloomsbury Farm's Strawberry Jam

Instructions

  1. Throw it all in a mason jar and shake it up!
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Eating in Season with Bloomsbury Farms: Oven Roasted Baby Potatoes

It just keeps getting better and better!

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This week’s harvest:

pattypan squash

tomatoes

summer squash

peppers

eggplant

cucumbers

jalapenos

sunflower and clover sprouts

and baby potatoes

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This was an easy one that I kind of created on my own based on what I already had in my pantry and fridge.

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I started by cutting the potatoes in half and then put them in a bowl and tossed them around with a little bit of rosemary, thyme, onions, salt and parmesan cheese.

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Threw them in the oven for 30 minutes or so and ta-da!

In just 35 minutes from start to finish I was eating these little potatoes like popcorn!

 

Eating in Season with Bloomsbury Farms: Oven Roasted Baby Potatoes

Eating in Season with Bloomsbury Farms: Oven Roasted Baby Potatoes

Ingredients

  • A few pounds of baby potatoes
  • 2 tbsp of olive oil
  • 1 tsp of pink himalayan salt
  • 1 1/2 tsp rosemary
  • 1 1/2 tsp thyme
  • 1/2 cup of parmesan cheese
  • 1/4 cup of yellow onion

Instructions

  1. 1. Heat oven to 350 degrees
  2. 2. Cut potatoes in half
  3. 3. Toss all of the ingredients together in a large bowl
  4. 4. Spread potatoes on a cookie sheet lined with foil
  5. 5. Bake for 30 minutes or until tender.
  6. 6. Stir potatoes occasionally to get all sides nicely browned.
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Eating in Season with Bloomsbury Farm: Pan-Fried Cucumber

Picking up my beautiful Bloomsbury Farm basket will never get old…

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This week I’ve got everything from eggplant to tomatoes… sprouts to little baby tomatoes but my first undertaking were the cucumbers.

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I’m challenging myself to start with the veggies in my CSA that I’m a little intimidated of. I like sliced cucumbers in my water and I like pickles but I was skeptical about cooked cucumbers until I found this pan-fried cucumber in honey sesame sauce recipe in my CSA Cookbook by Linda Ly.

Bloomsbuy Farm CSA: Pan Fried Cucumber

Linda’s recipe calls for 2 pounds of cucumbers but I just used a few since I’m cooking for one.

I sliced them in half lengthwise and then again into smaller slices.

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To make the sauce I combined some teriyaki sauce, rice vinegar, sesame oil and honey.

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After that I sprinkled some Pink Himalayan salt on the cucumbers and then tossed them around in my gorgeous cast iron skillet (I’m convinced everything tastes better in it versus my basic skillet) for about 5 minutes.

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And then I added a little bit of some minced garlic, a chopped pepper and the honey sesame sauce.. tossed it around and voila!

Pan Fried Cucumber

Really quick and easy… altogether took me about 15-20 minutes!

Everything the recipe called for I either had in my pantry or it was just a cheap run to Trader Joes.

 

Happy cooking!

 

Eating in Season with Bloomsbury Farm: Pan-Fried Cucumber

Eating in Season with Bloomsbury Farm: Pan-Fried Cucumber

Ingredients

  • 2 pounds cucumbers
  • 1 teaspoon pink himalayan salt
  • 2 tablespoons sunflower oil
  • 4 garlic cloves, minced
  • 1 pepper
  • For the sauce:
  • 1 tablespoon teriyaki sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey

Instructions

  1. Start by cutting the cucumbers in half lengthwise and then into smaller pieces. Sprinkle them with pink himalayan salt.
  2. For the sauce: Stir together all ingredients.
  3. Heat a large skillet over high heat and coat with the sunflower oil. Fry the cucumbers until they begin to brown on the bottom for about 2 minutes and then flip.
  4. Stir in the garlic and pepper and cook for another few seconds.
  5. Pour in the sauce and voila!
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Kelsey Cherry Photography