This week was one of the more fun weeks to cook – not only because I got a fabulous box full of vegetables from our friends at Bialas Farms, but also because I received my first box of artisanal food products from Hatchery.
I’ve been wanting to test out the Hatchery subscription box for a while since I tend to fall hard for small-batch producers. My first box didn’t disappoint, a true compliment for the range of vegetables that I received from the farm, including:
- Poblano Chiles
- Yukon Gold Potatoes
- Green Peppers
- Red & Yellow Onions
Cooking with this range of unique products has been fun.
Pictured: Lafaza Madagascar Bourbon Vanilla Bean, Bella Nut Sunflower Maca Cinnamon Honey Nut Butter, Not Ketchup Cherry Chipotle dipping sauce, Modern Gingham Preserves Coffee’d Tart Cherry jam, Fogg City Spice Co. Smokey BBQ Seasoning and extra virgin olive oil from the Other Brother Company.
Breakfast couldn’t wait; I immediately spooned some of the Coffee’d tart cherry jam onto Greek yogurt and topped with a handful of homemade granola. I could wake up to this every day.
As you may have seen on previous CSA posts, the majority of the recipes featured use my Bialas Farms produce. But in some cases, when I hit the farmer’s market to pick up my farm share box, I stop by the neighboring stands to gather some additional items – namely berries, stone fruit and melons.
I try to make these posts as inclusive as possible, recognizing that many people receive these types of fruits in their CSA boxes, and/or may be shopping for similar summer items at the farmer’s market. So please excuse me if I meander a little and share dishes that have been prepped with food that goes beyond my CSA box specifically.
I’ve been making ice pops all summer long with the berries that we’ve been buying in bulk. Before we headed up to the lake, I’d ordered a few different pop molds on Amazon, which I thought could be a fun activity for the kids. This week we tried a blackberry and vanilla bean combo which was a straight up disaster. I’m still not quite sure what happened to a few of the pops, but the two different sections froze separately and at different temps, making them really tough to unmold.
Which led to a lot of this…8 comments