July 11 CSA

The first planting of cucumbers has stopped producing and the squash is slowing down just in time for us to shift to picking tomatoes, eggplant, and tomatillos.  We are almost done harvesting and hanging the shallot crop that will hang for about 5 weeks to cure and then be good eating until next spring.  Next will come the red and yellow storage onions.  The weeds are giving us a run for our money and there are definately things beyond saving...there's not enough time in a day sometimes.

The small shares this week have: 1 lb of green beans, 1 lb of patty pan squash, 1 lb of fingerling potatoes, 1 head of garlic, 2 onions, 2 japanese eggplant, a handful of beets.  Regular shares have:  1 lb green beans, 2 lbs of patty pan, 1 lb of fingerlings, 2 heads of garlic, 4 onions, 2 eggplant, 1 lb of carrots, 1 bunch of young leeks, 1 pint of cherry tomatoes, 1 heirloom slicer tomato.

Fingerling potatoes have unequaled flavor and great texture for roasting, boiling, soups, or frying.  Leave the skins on and cook whole or cut in half.  Store them in the refrigerator until use.  Our favorite way to prepare them is roasted.  We toss them in olive oil, salt and pepper, and herbs and roast in a 4oo degree oven until soft when pricked with a fork.  These are teh last green beans you'll get for awhile because we are late with our second planting.  The eggplant most of the boxes have is a japanese variety but works fine in any recipe calling for eggplant.

Italian Stuffed Patty Pan Squash

Serves 4

• 
  
  4 small to medium-sized Patty Pan Squash
• 
  
  1/2 pound Italian Sausage or Ground Beef
• 
  
  1 cup marinara sauce
• 
  
  1/2 cup shredded mozarella cheese

To prepare the patty pan squash for stuffing, wash and then cut a circle around the stem, leaving a bit of the edge - as you would cut open the top of a pumpkin. Use a small spoon to scoop out the seed cavity and dispose of the seeds. The inside should now be hollow. In a pan, brown the meat. Then add the marinara and stir to combine. Stuff the marinara sauce into the hollowed-out patty pan squash. Top with shredded cheese. Bake in a 350 degree oven for 30 minutes or until the squash is soft. To eat, cut with a knife and fork, eating the squash along with the stuffing. Enjoy!

Quick Pickled Squash and/or Eggplant

1 lb. summer squash or eggplant
1 T salt
 1/2 tsp sugar
1 T minced fresh dill or 1 tsp dried dill
2 tsp any vinegar

1. Wash the veggies and slice them as thinly as possible.  Place in a colander and salt them.  Toss the slices with the salt, kneading the salt into them with your hands for a minute.
2.  Let sit for 15 to 30 minutes, tossing and squeezing every few minutes.  When little or no liquid comes out of the veggies, rinse well in cold water.  Place in a bowl.
3.  Toss with the sugar, dill and vinegar; serve immediately; this does not keep well.

Patty Pan Squash