Cooking With My Community Share – Week #5

This week was HOT! Some days here the heat index was over 100 degrees so I wasn’t all about using the stove this week. Instead, I worked on some recipes to help me keep cool. Although I still had one cake for the 4th of July!

As a reminder, here is the rating system:

A = good/great recipe, will make again
B = okay recipe, will probably tweak slightly before making again or pass
C = FAIL. Gross recipe or gross vegetable
Best of Show = my favorite recipe from the week

And here is what was in my share –

What I Made:

Peppermint Sweet Iced Tea

CSA Ingredient Used: Peppermint (from CSA #3)

If I had realized how EASY it was to make tea from scratch I would have done it sooner.

Literally boil 2 quarts of water and pour over the peppermint leaves. I let it steep for a couple of hours and then transferred to my half gallon pickle jar (and quart sized mason jar…a gallon jar is on my list to find). I added a half a cup of sugar proportionally between the two and shook. A well lidded jar is key…Then I topped it off with cold water and put in my fridge to chill.

Steeping on my counter

Easy peezy lemon squeezy. Speaking of lemons, these adorable reusable lemon-shaped ice cubes were in the Target Dollar Spot. So was the tray. I don’t like real lemon in my tea or water but they sure do add a cute touch!

Blackberry Kale Smoothie

CSA Ingredient Used: Kale

Despite it’s superfood status, Kale is NOT something I really care for. Something in the flavor just doesn’t agree with my palette. However, I am all for disguising veggies with other things that are way tastier.

When I went to make this smoothie I realized that we had basically no ingredients so it was vanilla protein powder, blackberries, kale, ice and water. It was still pretty tasty, albeit a little boring. I got some milk and bananas at the store so I intend to make my smoothie a little more exciting the second time around.

Rhubarb Buttermilk Cake

CSA Ingredient Used: Rhubarb

I admit that I am getting a little rhubarb-ed out but yesterday for the 4th of July I whipped up this Rhubarb Buttermilk Cake and it was DELICIOUS! Nick and I actually determined that this is not only Best of Show for this week, but for all Rhubarb recipes that we have tried thus far.

The recipe can be found here on my Pinterest board but I did make one change – I used a glass baking dish. I have learned from trial and error (thanks mom for the tip) that lowering the oven by 25 degrees keeps your dishes from getting extra brown around the sides since glass is a higher conductor of heat. I ended up baking this cake for 55 minutes at 325 degrees and it was PERFECT. So moist and the edges were the perfect amount of done.

My mom says it’s a shame that more recipes don’t include those tips for the type of baking dish to use and adjustments to make if using one kind versus another. I agree and therefore in any recipes that I share I will do what I can to share that information. I’m just starting out so I’m happy to share anything I learn!

I hope that everybody had a wonderful 4th of July holiday!

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