CSA Week #6

We were just gone for two weeks, which meant that we missed week #5 completely (luckily a friend got the bonus veggies), and then picked up week 6 from the farm (since we were relatively close with me coaching in Winchendon), and I forgot to take a photo. Whoops! The haul included:

- two gorgeous giant tomtaoes
- two heads of redleaf lettuce
- 3lb summer squash and zucchs
- 3lb cucumbers
- 1 head garlic with stalk
- 3 large spring onions
- 1 head kale
- 3 peppers, of the green-red marbled variety
- 3lb carrots

Ed also acquired a TON of basil on his way up to VT, among other herbs, so we've been putting basil into just about everything. And after being fed dining hall food all week at ski camp, I've never been so excited to cook for myself again.

Of note, we pickled a bunch of stuff from the last week before heading out on vacation - beets and a giant tub of pickled cucumbers, and then blanched a broccoli and the kale, to freeze and use in future dishes. Spent most of the first vacation week using up heads of lettuce (from a different farmer friend) and herbs for a tasty dressing, but I didn't remember to take photos of anything.


Night before leaving meant putting away a lot of food. That salad was pretty tasty.


With the little zucchinis, I've gotten obsessed with grating them and making little fritters. So good! So far, seems like the best mix has been a few tablespoons of cornmeal, two eggs, a pinch or two of baking powder, a pinch of salt, and about two cups of grated zucchs. Drop into patties and fry. Serve with yogurt if you've got it, or just eat by the hand. Tasty stuff!

I think this version had leftover wild rice in it, with some chopped broccoli.


This version was green zucchinis and cornmeal, very tasty. Sort of like a veggie pancake. The yogurt was a sheep's yogurt, which was also delicious, extra tangy. And a side of more squash, just because.


A meal we'd made for the family. Only 37 people showed up, yikes. pitas, with yogurt-marinated chicken and herb/oil-marinated veggies and tzatziki sauce and hummus and hot pepper sauce and roasted tomatillo sauce and grilled scallions and I forget what else. And bonus salads, because we were trying to use up lettuce. Success on that front!

I'm thinking that with the big onions for this week, we'll make some sort of onion-zucchini sauce for some pasta. I'd rather not pickle all the cucumbers, so I guess that means lots of cucumber salads. Cucumber soup? Gazpacho? We'll see.



More fritters, these ones consisting of yellow squash, a carrot, a ton of basil, some garlic, the green parts of one of the spring onions, and a leaf or two of kale. Plus four eggs and some corn meal and baking powder and a spoonful of chickpea flour. And then I felt like they needed something on top, so I chopped up some kalamata olives.

The cucumber salad was just cukes with a dressing of rice wine vinegar, sesame oil, honey, and salt, and then some chiffonaded basil and mint and a good spoonful or two of poppy seeds. A thinly-sliced hot pepper would have gone wonderfully with this, but I didn't have one.