I love the fresh produce this time of year. Last weekend we went blueberry picking, which is one of my favorite summer time activities, and then afterwards we called in at the Farmers Market. In addition to the six pounds of blueberries we picked, we also came home with a CSA box from Delvin Farms and four pounds of peaches.
At the moment there’s both a baked oatmeal and a blueberry pie in the refrigerator, but I doubt they’ll last long. Now I need to figure out something to do with these peaches. I’ve already made raw peach cobbler once, so I’d like to expand my horizons a bit more. I welcome any suggestions, as long as they’re gluten-free or can be easily made without any ingredients containing gluten.
In the CSA box were some jalapeno peppers, which was lucky because I was wanting to try this recipe for Crispy Jalapeno-Lime Chicken. I only had boneless, skinless chicken breasts on hand, so I used those instead of chicken thighs, but it was still yummy. This dish is a bit spicy, but the lime juice does a great job of taking the edge off. I also made soup with all the yellow squash, and we ate the last of the corn for dinner last night. We still have a plenty of tomatoes left, as I’m really the only one in the house who eats them, and there were a lot in there, as well as a few cucumbers, a zucchini, and some bell peppers. I gave away the two cantaloupes because I’m not really a fan of them. I love honeydew and watermelon, but not cantaloupes for some reason.
Unfortunately, I don’t have photos of any of this so you’ll just have to take my word for it. But I do have some exciting news to share! I hope you haven’t forgotten about Gluten Free Week over at The Sugar Turntable, because today my Banana Ganache Tart with Peanut Butter Cookie Crust is featured as a guest post. Even though you may have already seen that recipe, it’s still a good excuse to check out what else has already posted this week. I quite like the look of the Coconut Cake with Key Lime Frosting from yesterday. It’s already on my “must try” list.