CSA Farm Share 2010: Week 7

[surrealestate]

So many veggies! The garden is coming along as well, though due to my late start, isn't quite fruiting yet. Which is fine -- there's still plenty of time. (Speaking of, who wants a hot pepper seedling?) Meanwhile, I've been cooking/prepping up a storm and have many meals in my fridge, including roasted roots, greens and peanut stew, cauliflower carrot puree, roasted string beans, shredded beets, carrots, and kohlrabi, marinated kale+, and non-harvest-related accessories such as rice and sauce.

What does this mean? It means I need people to come over and eat! Ess, ess, you're wasting away! (Dominion is not even required. ;) Also, given sufficient notice, if you tell me you're coming over with fresh tomatoes, I will bake focaccia to go with the bruschetta we shall make.

• 2 bunches Beets (w/ greens)
• 2 bunches Carrots (orange)
• 4 lbs Potatoes (by volume)
• 2 bunches Basil
• 2 bunches Red Russian Kale
• 2 bunches Spring Onions
• 3 lbs Summer Squash
• 2 bunches Celery
• 4 Cucumbers
• 10 ears Corn
  Total weight: 34 lbs
  --
• 1/3 lb Beet Greens
• 2 Onions
• 6 ears Corn
• 3 Cucumbers (1 lb)
• 2 Tomatoes
• 1 head Garlic
• 1 head Lettuce
• 1 lb Summer Squash
• 1.5 lb Potatoes
• 1/4 lb Basil
• 1 bunch Chard
  Total weight: 13 lbs

Progress! Down to from a factor of just under four to a little under three. Still don't know what to do with all that darn squash, though. It's just not one of my favorite veggies.

Comments

[oneagain.livejournal.com]

I'd be happy to take the squash off your hands. I am not much for winter squash, but I am all over the summer squash.

[preraphaelite.livejournal.com]

I'm usually not too crazy about it either, but last week I marinated slices of it in balsamic vinegar, soy sauce, and garlic, and then grilled the hell out of it.

It was pretty fantastic.

[dani-namaste.livejournal.com]

I would be happy to share my recipe for Summer Squash Parmesan. It's pretty lovely, and dead simple. Basically, slice the summer squash lengthwise into about 1/4" thick slices and coat with breadcrumbs (add a bit of dried herbs, salt and pepper to the breadcrumbs as well), spray with a bit of olive oil and bake at 400° for about 20 minutes, flipping it halfway through. Then layer in a baking dish with fresh tomato, basil, minced garlic and cheese (vegan mozz would work fine), and bake at 450° for about 10 minutes, or long enough for the cheese to melt and get a bit golden.

It's a perfect summer meal - very light compared to eggplant parm, and really tasty.

Another thing that I do during the summer when squash is crazy abundant is grate it and freeze it in one-squash portions in Ziploc bags. Then during the winter I just throw a bag of squash into soups, especially pureed ones like Mulligitawny soup. Doesn't add a huge amount to the flavor profile, but gives it some body, and extra veggie content. You can also make brownies with grated zucchini, by the way, and they're AMAZING.