CSA (our) week 10: September 17th, 2009

1. Tomatoes, Mini – 1 pt

2. Beans: Black-Eyed Peas

3. Carrots – 1 bunch

4. Basil: Red OR Green – 1 bunch

5. Squash, Summer

6. Beans: Soy

The soy beans I used simply by blanching and sprinkling the unshelled pods with salt.

The mini tomatoes and Summer Squash made a simple dinner:

1 carton mini tomatoes
2 yellow squash
4 cloves garlic
2 teaspoons olive oil
1/2 yellow onion
1/2 can crushed tomatoes or about 2 cups of tomato sauce
1 can garbanzo beans
4 fresh basil leaves

Dice the onion and add to heated oil
crush 4 cloves of garlic into the pan and allow to cook until just before the garlic browns.
Chop squash into bite size pieces (I like mine 1/2 moon shaped and about 1/2 inch thick)
slice the mini tomatoes in half
Add the squash and tomatoes to the pan and allow it to cook on one side
Stir the vegetables and add crushed tomatoes or tomato sauce, basil leaves, as well as 1 can of garbanzo beans. Allow this to cook for 5 minutes and serve.

The carrots were used as garnish and they will also be used in a recipe for pan fried black eyed pea cakes (to follow in a later post).

This was kind of a boring CSA share. Luckily I still have a lot of leftovers from previous weeks.