Every morning this week, I’ve checked on my banana plant before I’ve checked social media.
Every day brings a new leaf or another inch of growth. Proof that things are quietly happening even when they don’t seem to be.
On Saturday morning, I finally admitted he’d outgrown his pot.
I repotted him into the oversized planter he deserved. It felt oddly satisfying. Like watching someone move into a home that finally fits.
From there, I walked to the Elmwood Bidwell Farmers Market early enough to beat the crowds.
I came home with peaches, a mild hot pepper the farmer insisted I try, and the biggest zucchini I’ve ever seen. Seriously. It barely fit in my market tote. I think it would’ve qualified as carry-on luggage.
Summer has a funny way of overflowing.
The plants grow faster than expected. The farmers market bags get heavier. Weekends somehow fill themselves before Friday even arrives.
The trick, I think, is not trying to keep up with all of it.
Just enjoy what’s in front of you.
Speaking of enjoying what’s in front of you...
Jon recently bought us the 36-piece Blackstone accessory kit because we’re fully committed to becoming “Blackstone people.” I laughed when I unpacked it, but I have to admit… I’ve already picked out my favorite tool.
They’re little stainless steel rings meant for perfectly round pancakes or eggs.
Yesterday, I looked at them and thought, zucchini fritters.
Earlier this week I tried making crispy gnocchi in my cast iron skillet and managed to fill our apartment with enough smoke to set off every single fire alarm on our floor. After opening all the windows and regrouping, dinner turned out just fine. But it definitely reminded me why I’ve been reaching for the Blackstone all summer.
Outside is cooler.
Cleanup is easier.
Nothing smells like smoke for the next two days.
Summer cooking doesn’t need to be complicated. Peak-season produce already brings most of the flavor. Our job is mostly to pair good things with other good things.
Which is exactly where this week’s Snackagories begin.
This Week’s Snackagories
🥣 Savory Dip / Spread
Peach Pepper Jam
I’m leaning into peak peach season while they’re fresh and unbelievably sweet. The subtle kick from the pepper balances the fruit perfectly, and it’s one of those recipes that instantly upgrades whatever you pair it with.
Ingredients
Fresh peaches
Mild hot pepper
Lemon juice
Sugar or honey
Pinch of salt
Niknack Tip: Spoon it over whipped cottage cheese or goat cheese with crackers for an easy summer appetizer.
🍞 Grab + Go Pantry Snack
Zucchini Blueberry Muffins
When life hands you a carry-on-sized zucchini...
...you make muffins.
You’d never know there’s a vegetable tucked inside, and blueberries make every bite taste like summer.
Ingredients
Grated zucchini
Fresh blueberries
Whole wheat flour
Oats
Eggs
Greek yogurt
Vanilla
Cinnamon
Baking powder
🥕 Fresh Produce
Blackstone Zucchini Fritters
When one zucchini weighs eight pounds, you start looking for creative ways to use it.
These are crispy around the edges, tender in the middle, and make a great lunch with a dollop of Greek yogurt or tzatziki.
Ingredients
Grated zucchini
Egg
Flour
Parmesan
Garlic
Green onion
Salt & pepper
Niknack Tip: Salt the shredded zucchini first and squeeze out as much moisture as possible. It’s the difference between crispy fritters and soggy ones.
🍫 Sweet Tooth Snack
Graham Cracker Peanut Butter Protein Cups
I’ve been craving something sweet after dinner without turning it into a whole event. These hit that nostalgic peanut butter cup feeling while sneaking in a little extra protein.
Ingredients
Graham crackers
Natural peanut butter
Vanilla protein powder
Dark chocolate
Coconut oil
Seasonal Tip: Keep them in the freezer. They’re especially satisfying after a hot evening walk.
🍗 Bulk Protein Source
Grilled Tahini Lemon-Garlic Chicken Breasts
This has become one of my favorite summer meal prep proteins because it works with almost everything: grain bowls, salads, wraps, or straight from the fridge.
Ingredients
Chicken breasts
Tahini
Lemon juice & zest
Garlic
Olive oil
Dijon mustard
Salt & pepper
Meal Prep Tip: Grill extra while the grill is already hot. Future-you will appreciate having protein ready for quick lunches all week.
Overflowing
My banana plant didn’t grow overnight.
It just quietly kept becoming too big for the space it was in until one morning the answer was obvious.
Summer has a way of making everything feel abundant.
The basil won't stop growing. The zucchini barely fits in the bag. The weekends disappear too quickly.
Everything keeps growing.
So I’m reminding myself not to rush through it or try to hold onto it too tightly. Just to notice it while it’s here.
Thanks for reading this weeks SubSnack <3
Until next time,
Niknack
I'm sad we did not get a zucchini compared to arm photograph 😂