summer CSA, week 5

[cellio]

• large bunch red beets (chioggia), with greens
• 1 cucumber
• bag snow peas (half pound?)
• bunch garlic scapes
• head romaine lettuce
• big bunch kale
• big bunch Swiss chard
• 2 green zucchini and 1 yellow squash (2 pounds)
• small head broccoli

(Small share omitted the snow peas and chard, and got butterhead lettuce instead of romaine. They did not get less zucchini. :-) )

Last time I used some zucchini in the same red curry that I use kale in and that worked reasonably. Dani might not have been buying it, though. (Dani's a hard sell when it comes to zucchini.) I might stew it in a tomato sauce this time.

Beet greens saute nicely with onion and garlic. So does chard, but I might make a variant on beans and greens instead, using either chickpeas or great northern beans and (of course) omitting the pork that I understand to be typical. I might experiment with kale chips (who knew?). Snow peas are easy; those go into stir-fry, maybe with broccoli and tofu or chicken. The romaine will become the base for a hearty salad for Shabbat lunch (because it is going to be way too hot for hot food), maybe with salmon.

Comments

[hudebnik]

Our most common use of zucchini is latkes (or, if I make them larger so there's only one to a pan, frittatas). Grate 4 cups of zucchini and an onion, sprinkle with salt, and leave in a colander to drain for at least ten minutes, then squeeze out extra liquid before mixing with eggs and whatever else.

[cellio]

Oh, latkes! That sounds like it would work. Thanks!