1. Lettuce: Boston, Green – 1 head
2. Radishes: French Breakfast – 1 bunch
3. Savory, Summer: 1 bunch
4. Fennel: 1 bunch
5. Beans: Romano 1 lb
6. Zucchini : 1 lb
This was definitely not the most productive week for our CSA share.
Lettuce: Basically unused.
Radishes: with these I made Radish chips which would have been good over a salad if I didn't eat the whole bowl as a "snack".
To make radish chips:
Slice the radishes about 1/4 inch thick. Toss with a mixture of olive oil, kosher salt and black pepper (or whatever dry spices you like) then bake them until they begin to brown.
That poor fennel was really a disaster. I attempted to roast it but it turned out rubbery and gross. I think I'll stick with Fennell salad next time. The beets, however, were very nice.
The dish I prepared with the zucchini is pretty basic:
1 Zucchini chopped, 1 Yellow Squash chopped, 2 Tomatoes diced, Garlic, 1 tbsp Olive Oil, Basil & Summer Savory or any other fresh herbs that you like in a tomato sauce.
Finely chop or press your garlic and add to heated olive oil
Before the garlic browns add your squash and zucchini and allow them to cook on one side
Flip the zucchini and squash and add tomatoes, basil, salt and pepper to taste
Cook until tomatoes have reduced into a chunky sauce
Serve over pasta
This leaves the summer savory and Romano beans, with recipes to follow.
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