![\"\"](\"https:\/\/nutritionknowhow.org\/blog\/wp-content\/uploads\/2012\/06\/CSA-June-2012-029.jpg\" "\\"CSA")
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When we teach school enrichment classes and ask students where their food comes from\u2014they say a grocery store.\u00a0 We want them to connect food with a farmer and farm.\u00a0 Our produce comes from Wenninghoff\u2019s Farm<\/a>.\u00a0 They are a local farm that has been around since 1956, and they have a wonderful farm market that sells fresh produce.\u00a0 \u00a0Our goal is to utilize the produce we receive weekly and provide you with recipes to use if you frequent a farmers market or fruit stand for seasonable produce.<\/p>\n This week, we received zucchini, yellow squash, peaches, romaine lettuce and tomatoes.\u00a0 The forecast is for temperatures over 100\u00b0 this week, so heating up the oven is out.\u00a0 We decided to try a few simple recipes on the grill.\u00a0 Give these a try, and let us know what you think!\u00a0 Come back next week for more recipes, and Happy Independence Day!<\/p>\n <\/p>\n Grilled Peaches with Honey-Cinnamon Caramel Sauce<\/p>\n 1.\u00a0\u00a0\u00a0 Cut clean, ripe peaches in half and carefully remove the pit.<\/p>\n 2.\u00a0\u00a0\u00a0 Brush the flesh of each peach half with canola oil.<\/p>\n 3.\u00a0\u00a0\u00a0 Place on your pre-heated and oiled grill (medium heat) and allow to cook (cover open) until you see those beautiful grill marks appear.<\/p>\n 4.\u00a0\u00a0\u00a0 Carefully turn the peaches over, allowing the skin side to grill.<\/p>\n 5.\u00a0\u00a0\u00a0 Remove when the peaches are tender.<\/p>\n <\/p>\n Honey-Cinnamon Caramel Sauce Ingredients<\/p>\n Directions<\/p>\n 1.<\/span>\u00a0\u00a0\u00a0 Place a small but heavy bottomed saucepan over medium heat.<\/p>\n 2.\u00a0\u00a0\u00a0 Bring the butter, whipping cream, honey, ground cinnamon, cinnamon sticks and salt to a boil.<\/p>\n 3.\u00a0\u00a0\u00a0 Boil for 5 minutes and then reduce heat, stirring frequently.<\/p>\n 4.\u00a0\u00a0\u00a0 Allow the sauce to simmer at a low boil for another 10 minutes.<\/p>\n 5.\u00a0\u00a0\u00a0 Remove from heat.<\/p>\n 6.\u00a0\u00a0\u00a0 Remove cinnamon sticks and stir in the vanilla.<\/p>\n 7.\u00a0\u00a0\u00a0 Allow to cool down before serving.<\/p>\n Makes about 1 and 1\/2 cups. Store, refrigerated, in an air-tight container.<\/p>\n Copyright \u00a9 http:\/\/followinginmyshoes.com<\/a>, June 14, 2012 Recipe by Rachel Lacy.<\/p>\n <\/p>\n Grilled Romaine & Roma Tomatoes with Parmesan Vinaigrette 3 very large romaine hearts<\/span> Cut romaine in half lengthwise. Cut tomatoes in half through the stem ends. Put 2\/3 cup oil in a food processor. Add 1\/2 cup cheese, garlic, lemon juice, vinegar, anchovies and 1 tablespoon water. Process until smooth; add freshly ground black pepper to taste. Brush romaine and tomatoes lightly with oil. Sprinkle with salt. Grill over medium heat 1-1\/2 to 2 minutes per side, until lightly charred. Transfer to a large platter. Drizzle with dressing and sprinkle with remaining cheese. Garnish with oregano. Serves 6.<\/p>\n <\/p>\n Magic Green Sauce (from\u00a0Radically Simple<\/a>)<\/p>\n Combine the cilantro, capers, brine, and scallions in a food processor. Slowly add the oil and 2 tablespoons water; process until almost smooth. Add salt and freshly ground black pepper.<\/p>\n Recipe from Real Food, Summer 2012.<\/p>\n","protected":false},"excerpt":{"rendered":" Today, we picked up our first CSA (Community Supported Agriculture) bag.\u00a0 We have been excited about this day for weeks.\u00a0 What is a CSA you ask\u2014it is the ability to purchase local produce for a period of time that is guaranteed.\u00a0 We pay in advance for the growing season, and in turn, we receive produce weekly, depending upon what is Continue Reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":7788,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[42,55],"tags":[49,382,76,60,1084,77,169,145,212,51,123,91,604,179],"class_list":["post-4035","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-e","category-c","tag-children","tag-csa","tag-family","tag-family-meals","tag-d","tag-fruit","tag-gardening","tag-healthy-eating","tag-healthy-meals","tag-kids","tag-nutrition","tag-picky-eaters","tag-produce","tag-vegetables","cat-42-id","cat-55-id"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/nutritionknowhow.org\/blog\/wp-content\/uploads\/2013\/03\/Storefront1.jpg","_links":{"self":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/4035"}],"collection":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/comments?post=4035"}],"version-history":[{"count":12,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/4035\/revisions"}],"predecessor-version":[{"id":7600,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/4035\/revisions\/7600"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media\/7788"}],"wp:attachment":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media?parent=4035"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/categories?post=4035"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/tags?post=4035"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/strong><\/span><\/span><\/p>\n\n
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\n6 large ripe plum (Roma) tomatoes<\/span>
\n2\/3 cup olive oil, plus more for brushing<\/span>
\n3\/4 cup freshly-grated Parmigiano Reggiano<\/span>
\n1 large clove garlic<\/span>
\n2 tablespoons freshly-squeezed lemon juice<\/span>
\n1 teaspoon white balsamic vinegar<\/span>
\n3 flat anchovies in oil 3 tablespoons fresh oregano leaves<\/span><\/p>\n\n