After a week’s hiatus for 2nd planting (did you know farmers are like hobbits? There’s 1st planting, yes, but what about 2nd planting?) CSA week 10 2020 starts summer distributions: crops that love warm or hot weather, often in great abundance. If you’re curious about the different day, Dancing Meadows Homestead asked me to fetch my veggies on Friday this week, instead of Wednesday.
And I was right: because it’s hot now, there will be no more peas. But we have green beans, and are starting to get squash, and surely summer tomatoes aren’t that far away, even if it was a long cool spring.
CSA week 10 brings:
- a large bag of young mixed lettuce
- 2 ‘8-ball’ round zucchini
- 1 yellow summer squash
- a quart of green beans
- pak choi
Of course there will be many salads. Last night, I made a Cobb type salad, using some of those splendid greens, topped with lines of stuff from the fridge: chunks of cold leftover chicken, chopped red bell pepper, bacon, avocado. What will I do with the rest of this lovely box of produce? I do have some ideas, from my own blog as well as others.
zucchini and/or yellow summer squash
- summer vegetable tian with yellow squash, tomatoes, and potatoes
- grilled zucchini ‘pizza slices’ from Kalyn’s Kitchen – slice that 8-ball!
- round zucchini stuffed with lemon butter orzo from Barefeet in the Kitchen
- lemony summer squash with orecchiette from Love and Lemons
- simply cooked green beans with garlic & oil from Skinnytaste
- green bean potato salad with dill from A Couple Cooks
- pickle ’em! dilly beans from Food in Jars
- traditional Italian: pesto pasta with potatoes & green beans from Serious Eats
- add to stir-fries
- traditional steamed: pak choi with ginger & soy sauce from Fake Food Free
- a lovely collection of pak choi recipes from BBC Good Food
- kale salad with Parmesan and lemon from Serious Eats
- sautéed kale with smoked paprika from Simply Recipes