From Locally Grown Produce to Sweet Potato Ice Cream!
Today I had the pleasure of picking up our CSA bag from Wenninghoff’s. While I was there, I had fun taking pictures of the beautiful produce and even got to take a tour of the hen house with Amy Wenninghoff . There were chickens laying eggs, a cute baby chick and an interesting rooster perusing around the house.
This week we were given sweet corn, yellow squash (see recipe below), white onions, peach salsa, and a huge cantaloupe. It was honestly the best cantaloupe I’ve even eaten and both of my kids ate it, even the picky one!
Summer Squash Casserole
| 4 cups sliced yellow squash | 2 Tablespoons butter |
| ½ cup chopped onion | 1 teaspoon black pepper |
| 35 buttery round crackers, crushed | 1 teaspoon salt |
| 1 cup shredded cheddar cheese | ¼ cup butter, melted |
| 2 eggs, beaten | ¾ cup milk |
- Preheat oven to 400°F.
- Place squash and onion in a large skillet over medium heat. Pour in small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
- In a medium bowl, mix together cracker, crushed and cheese. Stir in half of the cracker mixture into the cooked squash and onion
- In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in ¼ cup melted butter, and add salt and pepper.
- Spread onto a 9×13 inch baking dish. Sprinkle with remaining crackers, crushed and dot with tablespoons butter.
- Bake in preheated oven for 25 minutes or until lightly browned.
Source: Allrecipes.com
Top it off with dessert, they sell locally made Big Mama’s Sweet Potato Ice Cream and homemade pies. Yum, all foods fit!
