CSA Week 10

In our 10th CSA box we got: 1 tomato, 1 sweet pepper, 3 hot jalepenos, 2 eggplant, 2 lb Keuka Gold potatoes, 2 fresh sweet onions, 1 head Tocliavari garlic, 1 bunch beets, 1 bunch carrots, 2 lb zucchini, 3 patty pan squash, 1 zapalito squash, 3 cucumbers, 1 lb green beans, 1 lettuce, 1 head kale, 1 punch parsley, 1 bunch basil

The boxes keep getting heavier!

Even though we are getting more food in pounds, it's going toward fewer meals as I make more main courses out of the more substantial veggies.  Here's what we did this week:

A huge baked Ratatouille (garlic, parsley, eggplant, patty pan squash, sweet onion, bell pepper, tomatoes).  We ate this for days, and PomPom loved it

Zacchini linguini with garlic and basil. This was SOOO good, I'm posting the recipe below; it was on the flyer

Mashed potato and kale cakes. Frozen for lunches for PomPom

Roasted green beans with lemon zest and sliced almonds (chilled these and brought to a picnic!). No recipe, just how it sounds

Used the lettuce and beet greens with Costco's Chinese Chicken Salad kit.  Comes with two kits, so we'll have this again next week

Zucchini bread sub wholewheat flour and I used a mix of zucchini and zapalito (sliced and frozen for toasting and eating slice by slice!)

Carrot date cupcakes (freezing these)

I'm collecting my beets to make a big batch of fermented beets with ginger.  I'm coming up with more and more ways to preserve the summer bounty for some yummy winter eating

Zucchini Linguine

4 zucchini (about 2 pounds of any summer squash or a mix will work)

4 large cloves of garlic, roughly chopped

sea salt and cracked black pepper to taste

1/4 cup grated pecorino-romano cheese

3 TBSP pine nuts, toasted

2 TBSP oil (I used grapeseed oil)

10 leaves fresh basil, cut into chiffonade

Cut the zucchini into thin slices then stack and slice again into "linguine" (or use a mandolin, or use a spiralizer, which is what I did).

Coat a large pan with oil, on medium heat, saute garlic until fragrant (about  minute).  Add zucchini, salt, and pepper and cook, stirring occasionally until the zucchini renders it's liquid and is tender with a gentle bit (don't overcook or it will fall apart; timing depends on thickness of the squash, so just taste as you cook).

Remove from heat and toss with half the cheese, pine nuts, and basil. Saute for one more minute (cheese will melt).  Plate and top with remaining cheese, pine nuts, and basil.

Great served with grilled chicken sausage!