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CSA - Nathan
July 21st, 2006
08:43 pm
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CSA
This week's CSA haul:

1 basket of cooking greens (Russian kale and "perpetual spinach")
1/2 basket of salad greens (lettuce, arugula, mustard greens, tatsoi)
2 pounds summer squash
3 beets with greens
1 head small cabbage (softball-sized)
1 bunch broccoli
2 pickling cucumbers
handful large scallions

self-picked:
1 pint basil leaves
1 pint green beans
(declined to pick a pint of cilantro)
bunch of flowers


The summer squash/zucchini situation continues to be out of control, though it's down a bit from last week. I still haven't figured out what to do with the two-pound zucchini. The ratio of "rabbit food" to other vegetables has fortunately gone down a bit; seven salads a week was starting to feel oppressive.

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From:plymouth
Date:July 21st, 2006 09:25 pm (UTC)
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I highly highly recommend the carrot zucchini bisque recipe from my CSA (scroll about halfway through the recipes on that page). It tells you to use 6 big carrots and 2 medium zucchini but I used a dozen tiny carrots (probably equal to 3 large carrots) and one giant zucchini and one small zucchini and left all the other ingredient the same and it was really excellent. I bet you could even toss in some summer squash and it would be good but I didn't try that.
From:gmpe
Date:July 21st, 2006 10:14 pm (UTC)
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My favorite zucchini recipes:
garlic zucchini- saute in some olive oil with one clove of garlic, crushed, per zucchini, sliced quite thin. I allocate one squash per person. We eat this a lot. It keeps well in the fridge, so you can make a bunch at once.

minty zucchini soup- I need to keep searching for this one. It was an awesome recipe from, I thought, the Globe, that I made last spring. Used a ton of zucchini, but ended up just tasting very fresh.
From:gmpe
Date:July 21st, 2006 10:17 pm (UTC)
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It was in the August 21, 2005 edition of the Boston Globe Magazine in the cooking section.

And lo, and behold, the link still works!!
http://www.boston.com/news/globe/magazine/articles/2005/08/21/from_soup_to_nut_bread/
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