For some reason, I cannot open our blog this morning to update it so I'll do it in this email.
Small boxes this week have: 1 lb. yellow wax beans, 1 lb.
green beans, 1 lb. red onions, 1 garlic, 1 1/3 lb. patty pan squash, 1 zucchini,
1 bunch of dill, 1 small head of romaine.
Regular boxes have: 1 1/2 lbs. of
each bean, 1 1/2 lbs red onions, 2 garlic, 1 1/3 lb. patty pan squash, 1
zucchini, 1 bunch of dill, 1 head of romaine and 1 head of buttercrunch, 1 bunch
of baby beets, 1 bunch of baby japanese turnips.
Almost all the boxes
got costata romanesca zucchini. It is light green with dark green stripes and
is typically harvested and eaten at a bigger size. It keeps its shape well when
cooked (doesn't get mushy).
This is a favorite squash dish for us. Those of
you who have been in the CSA before have seen this one. It is easy to
ITALIAN SQUASH SICILIAN STYLE
1 lb. squash or zucchini, sliced
2 T olive oil
1 clove garlic, chopped
1 1/2 T wine vinegar
1/2 tsp sugar (optional)
1 tsp chopped mint leaves
squash in skillet with olive oil and garlic and cook gently until squash is
tender. Add vinegar, salt, sugar and mint and cook 2 minutes longer. serves
There are alot of beans in your box. If it is more than you think you
will eat this week, blanch some and freeze for later. Our favorite way to
prepare beans, both wax and green, is to take off the stem end and steam whole
with a thinly sliced onion. When they have reached desired tenderness, remove
from the steamer and toss with chopped dill, butter and salt.
This is the
last box for peak share holders. There are 6 more regular season boxes to
I hope you all have a great week!